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Table 1 Changes in patients` characteristics, GI-symptoms and food tolerance from pre- to 6 months post-surgery

From: Changes in gastrointestinal symptoms and food tolerance 6 months following weight loss surgery: associations with dietary changes, weight loss and the surgical procedure

  N Pre-surgery 6 months post-surgery Change a P-value
Age, years 54 45.7 (7.74) NA NA NA
Gender (male/female), n (%) 54 10 (18.5)/44 (81.5) NA NA NA
Type of surgery (RYGB/VSG), n (%) 54 NA 43 (79.6)/11 (20.4) NA NA
Weight (kg) 54 120 (110 to 133) 84.8 (78.1 to 95.1) −34.3 (− 40.3 to −29.0) < 0.001*
BMI, kg/m2 54 41.6 (3.47) 29.8 (3.69) −11.8 (2.84) < 0.001*
GSRS-IBS Pain (1–7) 50 1.50 (1.00 to 2.50) 2.00 (1.00 to 2.50) 0.00 (0.00 to 1.00) 0.157
GSRS-IBS Satiety (1–7) 51 1.00 (1.00 to 1.50) 2.50 (1.50 to 3.00) 1.00 (0.00 to 1.50) < 0.001*
GSRS-IBS Bloating (1–7) 49 1.67 (1.00 to 3.00) 2.00 (1.67 to 3.17) 0.00 (−0.33 to 1.00) 0.094
GSRS-IBS Constipation (1–7) 50 1.00 (1.00 to 2.00) 1.00 (1.00 to 2.50) 0.00 (0.00 to 1.12) 0.030*
GSRS-IBS Diarrhea (1–7) 50 1.25 (1.00 to 1.81) 1.50 (1.00 to 2.25) 0.12 (−0.25 to 0.56) 0.192
FTS (1–27) 53 24.0 (22.0 to 26.0) 22.0 (20.0 to 25.0) −1.00 (−4.50 to 1.00) 0.006*
Satisfaction of current eating (1–5) b 53 4.00 (4.00 to 5.00) 4.00 (4.00 to 5.00) 0.00 (−1.00 to 1.00) 0.258
Sum score of tolerance to eight individual food items (0–16) c 54 16.0 (14.7 to 16.0) 14.0 (12.0 to 15.2) −2.00 (−3.25 to 0.00) < 0.001*
Vomiting/Regurgitation/Reflux (0–2–4-6; daily to never) 54 4.00 (4.00 to 6.00) 6.00 (4.00 to 6.00) 0.00 (−2.00 to 2.00) 0.120
  1. Data are given as median (25–75 percentiles); mean (SD) or n (%). a The changes were computed as post-surgery values minus pre-surgery values for each patient (paired samples). P-values were obtained by the Wilcoxon Signed Rank Test and the Paired-Sample T-test. GSRS-IBS: Gastrointestinal Symptom Rating Scale-Irritable Bowel Syndrome (range 1–7: Increasing values indicates increasing symptoms). FTS: Food Tolerance Score (range 1–27: Increasing values indicates better tolerance). b Very unsatisfied to very satisfied. c Range of each food item: 0 (can’t eat); 1 (can eat with some difficulties); 2 (can eat without any difficulties). * Statistically significant p < 0.05