CHANGES IN PATIENTS TASTE ACUITY AFTER ROUX-EN-Y GASTRIC BYPASS FOR CLINICALLY SEVERE OBESITY

Objective Patients who have undergone Roux-en-Y gastric bypass (RYGB) for clinically severe obesity often report an aversion to sweet foods and meat. This study was designed to determine whether changes in tast e acuity occur after RYGB. Design This prospective, repeated measures trial evaluated acuity for sweet (sucrose) and bitter (urea) tastes, z inc status, and reported changes in taste perceptions in patients unde rgoing RYGB for weight reduction. Subjects Taste acuity and serum zinc level were measured in 14 subjects, 6 men and 8 women (mean preoperat ive body mass index [calculated as kg/m(2)]=60.8+/-11.8 and mean age=3 8.4+/-6 years), before surgery and 6 and 12 weeks after surgery. Inqui ries regarding taste preferences were made at each postoperative visit with specific reference to sweets and meat. Serum zinc level was meas ured at the same visit. A noncontrolled comparison group of 4 subjects who were consuming a very-low-calorie diet also underwent taste acuit y testing at similar intervals. Main outcome measures The main outcome measures mere recognition taste thresholds, serum zinc levels, and ta ste preference changes. Statistical analysis Analysis of Variance with repeated measures over time, Pearson correlation coefficients, and po st hoc analysis of variance were used to analyze data. Results Mean re cognition thresholds for sucrose were 0.047+/-0.03 mol/L preoperativel y and fell significantly to 0.024+/-0.01 and 0.019+/-0.01 mol/L at 6 a nd 12 weeks postoperatively, respectively. Overall, there were no sign ificant differences in taste thresholds for urea over time; a signific ant difference was noted, however, in the pattern of change for urea b etween patients who reported an aversion to meats and those who did no t. Zinc concentrations did not change during the study. Application/co nclusions At 6 weeks postoperatively, all patients reported that foods tasted sweeter, and they modified food selection accordingly. Six pat ients reported an aversion to meats associated with increased nausea a nd vomiting. Acuity for sweet and bitter tastes may need to be conside red when planning dietary modifications for patients undergoing RYGB.