Nutritional Profile and Weight Loss of Patients Undergoing Roux-en-Y Gastric Bypass Surgery at a Private Clinic in Salvador, BA

This study evaluated the nutritional and dietary changes in 83 patients (52 women and 31 men) who underwent Roux-en-Y gastric bypass surgery at a clinic in Salvador, Brazil, from October 2019 to July 2020. Six months post-surgery, patients experienced an average weight loss of 41.4 kg, which included a reduction of 27.8 kg in fat mass and an undesirable loss of 13.7 kg in lean mass, despite low protein intake. Improvements were observed in obesity-related complications, such as hypertension and cholesterol levels, although there was an increased incidence of alopecia. Vitamin and mineral supplementation effectively maintained adequate serum levels of iron, vitamin B12, and folate. The study concluded that while weight loss improved most obesity-related complications, attention should be given to calcium and protein intake and supplementation.