TITLE:
Food and Nutrient Intake among People Following Major Upper Gastrointestinal Surgery
AUTHORS:
Sharon Carey, Jane Young, Margaret Allman-Farinelli
KEYWORDS:
Dietary Intake; Gastrointestinal Surgery
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.3 No.7,
July
2,
2012
ABSTRACT: Introduction: Surgery to the upper gastrointestinal region of the gut results in symptoms greatly impacting on dietary intake, and a diet high in energy and protein is encouraged. The aim of this study was to examine the food and nutrient intakes of people having had major upper gastrointestinal surgery, and compare them to current food and nutrient recommendations. Materials and Methods: People having had major upper gastrointestinal rouxeny surgery greater than 6 months ago were recruited. Each person completed a three day food diary and food intakes were compared to the Healthy Food Guide for Australians. Macro and micro-nutrient intakes were compared to the Estimated Average Requirement reference values for Australia and New Zealand. Results: Thirty people were recruited and analysis of dietary intakes indicated inadequate serves of cereals, vegetables, fruit and dairy products compared to recommendations, resulting in below Estimated Average Requirements for many vitamins and minerals. Severely malnourished people, and those having had total gastrectomy surgery, were at greatest risk of not meeting macro and micro-nutrient recommendations. Conclusions: People having had major upper gastrointestinal surgery are encouraged to have a diet high in energy and protein. However this advice seems to be followed at the expense of other food groups, leading to low intakes of many micronutrients. Careful monitoring of dietary intakes and signs of nutrient deficiencies should be included as part of routine follow-up for this group of people. Further research is required to determine whether poor dietary intakes result in clinical deficiencies.