Changes in eating behavior after horizontal gastroplasty and Roux-en-Y gastric bypass

Article Abstract:

Almost 5 percent of men and over 7 percent of women in the United States are severely obese. Conventional dietary approaches to weight loss have a high failure rate in this group, and considering the 6- to 12-fold increase in mortality associated with severe obesity, surgical intervention has become an accepted alternative. A review of two major forms of stomach surgery for treating morbid obesity revealed that patients receiving a Roux-en-Y bypass achieved greater weight loss than did patients getting horizontal gastroplasty. In horizontal gastroplasty, a row of staples is placed across the upper portion of the stomach, except for a small opening which permits food to pass from the newly formed tiny upper stomach into the rest of the digestive tract. In the Roux-en-Y bypass, a similar row of staples completely isolates the upper portion of the stomach and forms a separate, tiny stomach. The jejunum of the small intestine is cut and brought up to be attached to the tiny stomach to provide for passage of food into the lower digestive tract. The majority of the stomach, the duodenum, and some of the jejunum are completely removed from the digestive pathway; this reduces the capacity to absorb nutrients. After a Roux-en-Y bypass, 51 patients were found to ingest fewer sweets, a smaller percent of calories as milk or ice cream, and less high-calorie liquids than did 53 patients who had received horizontal gastroplasty. Protein intake increased after the Roux-en-Y procedure. The results suggest that at least a portion of the greater weight loss achieved after the Roux-en-Y procedure may result from changes in food preferences. (Consumer Summary produced by Reliance Medical Information, Inc.)

Surgery, Obesity, Stomach

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Ascorbate requirement for hydroxylation and secretion of procollagen: relationship to inhibition of collagen synthesis in scurvy

Article Abstract:

Collagen is the major protein found in connective tissue, cartilage and bone. It is made of long thin fibers that are wrapped together in groups of three to form a triple helix structure. Ascorbic acid (vitamin C) is required for normal collagen synthesis. It causes connective tissue cells to release procollagen into the extracellular matrix, where the procollagen is converted into collagen. A deficiency of ascorbic acid in the diet causes scurvy (a disease associated with a loss of collagen in connective tissue). When guinea pigs were fed diets with no ascorbic acid they lost weight and collagen production decreased. The same results occurred when guinea pigs were not fed any food, but were given vitamin C supplements. Blood samples from vitamin C deficient and starved guinea pigs had abnormal levels of hormones and growth factors. These results suggest that vitamin C deficiency has the same effect as starvation on collagen production. When human connective tissue cells were grown in culture and blood from the vitamin C deficient or starved guinea pigs was added, collagen production by the connective tissue cells was reduced by 40 to 50 percent. Collagen production returned to normal when a hormone called insulin-like growth factor was added to the cells. It appears that vitamin C deficiency and starvation cause a substance to be produced that inhibits the production of collagen. (Consumer Summary produced by Reliance Medical Information, Inc.)

Physiological aspects, Collagen, Vitamin C, Starvation, Vitamin C deficiency, Scurvy

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