Food intolerance after laparoscopic sleeve gastrectomy / Ahmed Adel Shalaby Alattar ; Supervised Mohammed Hassan Ali , Hany Ahmed Samy , Athar Samir Mahmoud Elward

Thesis (M.Sc.) - Cairo University - Faculty of Medicine - Department of General Surgery

Background: The incidence of obesity has significantly increased worldwide. Surgery has proven to be the most effective long-term treatment for sustained weight loss and improvement of comorbidities in morbidly obese patients. Laparoscopic sleeve gastrectomy (LSG) is a relatively new procedure for weight loss with lower surgical risks, which is particularly suitable for those patients at highest risk for surgery, either because of their comorbidities or their weight. Food tolerance is a major part in the new life style of patients and has to be assessed and managed thoroughly. Existing data evaluating food tolerance and comparing different procedures proved the improvement of food tolerance for LSG patients over time. Methods: A total of 50 patients were followed up after LSG over 6 months. Quality of alimentation questionnaire was used to evaluate food tolerance 1, 3 and 6 months post-operatively. Additionally, fluid tolerance was assessed during the visits as well as a separate GERD questionnaire (GSFQ) score. Patients{u2019} demographics and weight loss were analyzed and correlated with GERD, food tolerance score and fluid tolerance. Results: At 3 months, the mean FTS was 14.1 ± 5.1, the mean GERD score was 4.1 ± 3.62, 25.9 % suffered water intolerance while 20.4 % suffered other fluids intolerance. At 6 months, the mean FTS was 17.68 ± 6.2, the mean GERD score was 2.27 ± 2.81, 14 % suffered water intolerance and 6 % suffered other fluids intolerance. A significant correlation between GERD score and FTS was found at 3 months (r = -0.200, p=0.037). A statistical significance was found between FTS < 3 months and FTS < 6 months (p <0.001). The mean % of EWL was 65.5 % ± 18.2 % and 52 % achieved successful weight loss at 6 months (> 50% EWL)

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