Nutritional consequences of bariatric surgery Samir Ahmed Abdelmageed1, Eman Roshdy Mohamed2, Alaa Ahmed Ghaleb3, Farida Sami Abdou4 4Family Medicine department, Faculty of medicine, Sohag University 1General surgery department, Faculty of Medic

Le résumé fourni par la source

Bariatric surgeries involvement in treating comorbid obesity is growing fast. The use of bariatric surgery has greatly developed since it was first approved as a treatment for cases who had formerly failed to lose weight by traditional methods. Obesity, traditionally defined as an excess of body fat causing prejudice to health, is usually assessed in clinical practice by the body mass index (BMI). Since BMI introduction, many large population studies have reported a J-shaped relationship between the BMI and mortality/morbidity risk, a BMI above 30 kg/m2 (defining obesity in many guidelines) being clearly associated with increased morbidity/mortality risk. Morbid obesity represents a substantial health crisis across the world with a rapidly increasing prevalence. While lifestyle-altering measures, exercise programmes, and diet regimens manage to reduce excess body weight in some patients, bariatric surgery remains the ultimate treatment of choice for many patients who fail conservative measures. Bariatric procedures have achieved excellent results with regard to weight loss and improvement in comorbidities. However, various complications of bariatric procedures have been recognised, including anastomotic leakage, stenosis, bleeding, weight regain, and nutritional deficiency. ND is a predictable complication after Roux-en-Y gastric bypass (RYGB) owing to the malabsorptive nature of the procedure. Other restrictive procedures, including sleeve gastrectomy (SG), are also associated with ND. The goal of this literature review is to provide and debate the nutritional consequences of bariatric surgeries and the presently accessible treatment options.

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