Registered Dietitians Play Essential Role in Management of Gastric Bypass Patients
Journal of the American Dietetic Association Explores Successful Patient Management
In their editorial on bariatric surgery, Robert K. Kushner, MD; and Lisa M. Neff, MD, Northwestern University Feinberg School of Medicine, Chicago, compare leading approaches and offer insights into their strengths and weaknesses. They advocate treatment by a multidisciplinary team of experts including physicians, exercise specialists, behaviorists and registered dietitians, with a focus on lifestyle modification to help patients achieve weight loss, with or without pharmacotherapy as an adjunctive treatment. When these approaches fail to produce clinically significant weight loss, bariatric surgery should be considered for patients with a BMI over 40 (or over 35 in the presence of significant weight-related conditions such as diabetes or hypertension).
Bariatric surgeon Alex Nagle, MD, FACS, Feinberg School of Medicine at Northwestern Memorial Hospital, Chicago, summarizes the key rationale for the increase in bariatric surgery. While concerns remain about long-term safety and future risk for other diseases, the opportunity to halt and reverse the increasing weight gain has tremendous appeal. He cites to efforts by the American Society of Metabolic & Bariatric Surgery and the American College of Surgeons to improve both patient access and overall quality of care, through the establishment of bariatric surgery Centers of Excellence. According to Dr. Nagle, this constitutes “an important step forward toward accurately tracking outcomes, defining clinical criteria, enhancing the quality of care and improving patient access to this life-saving operation.”
Patients require significant counseling both before and after surgery. Doina Kulick, MD, University of Nevada School of Medicine, Reno, and colleagues discuss the role of the registered dietitian as an important part of the surgical team. She writes, “Surgery represents only one point in the continuum of care for the obese patient. The long term outcome of bariatric patients relies on their adherence to lifetime dietary and physical activity changes. A comprehensive team approach provides the best care to these patients and RDs play an important and growing role in this process. Because of the pre- and postoperative dietary issues, RDs can assess, monitor and counsel patients in order to improve adherence and reduce the risk of nutrient deficiencies.”
Because bariatric surgery has grown more common over the past 10 years, data regarding follow-up and subsequent morbidity and mortality are now emerging. Investigators Maaike Kruseman, RD, MPH, and colleagues at the University for Applied Sciences of Western Switzerland, Geneva, followed 80 patients for 8 years after gastric bypass surgery. They report that while more than half of the patients achieved successful weight loss, these patients had disordered eating behaviors. They observe, “Successful and unsuccessful patients experienced similar rates of problematic eating behavior, depression and anxiety. These patterns can be easily ignored by the caregivers if they are not routinely screened for, as weight loss is the usual measure of success. This could affect patients' quality of life and self-esteem, and give them a feeling of failure despite the objective success in terms of weight loss.”
Collectively, these articles demonstrate that gastric bypass patients require careful assessment and guidance to further promote and sustain weight loss, provide essential nutrients and offer a lifestyle shift that can permanently accomplish their goals. Registered dietitians can make an important contribution to managing bariatric surgery patients before and after surgery.
# # #
Notes to Editors
Full text of the articles featured above is available to journalists upon request. Contact Lynelle Korte at 314-447-9227 or firstname.lastname@example.org to obtain copies. Journalists wishing to schedule interviews with Lisa M. Neff may contact her directly at L-Neff@northwestern.edu. Please contact Lynelle Korte regarding interviews with other authors.
All articles appear in the Journal of the American Dietetic Association, Volume 110, Issue 4 (April 2010) published by Elsevier.
“Bariatric Surgery: A Key Role for Registered Dietitians” by Robert K. Kushner, MD, and Lisa M. Neff, MD (Editorial). J Am Diet Assoc. 110 (2010), pp. 524-526.
“Bariatric Surgery: A Surgeon’s Perspective” by Alex Nagle, MD, FACS (Commentary). J Am Diet Assoc. 110 (2010), pp. 520-523.
“The Bariatric Surgery Patient: A Growing Role for Registered Dietitians” by Doina Kulick, MD, MS, Lisa Hark, PhD, RD and Darwin Deen, MD, MS. J Am Diet Assoc. 110, pp. 593-599.
“Dietary, Weight and Psychological Changes among Patients with Obesity, 8 Years After Gastric By-Pass” by Maaike Kruseman, RD, MPH, Anik Leimgruber, RD, and Flavia Zumbach, RD. J Am Diet Assoc. 110, pp. 527-534.
Other Articles of Interest
Also published in the April issue of the Journal of the American Dietetic Association (full text of these articles is also available to journalists upon request):
“Trying to Lose Weight: Diet Strategies among Americans with Overweight or Obesity in 1996 and 2003” by Tatiana Andreyeva, Michael W. Long, Kathryn E. Henderson, Gabrielle M. Grode. J Am Diet Assoc. 110, pp.535-542.
“Changes in Gastrointestinal Hormones and Leptin after Roux-en-Y Gastric Bypass Procedure: A Review” by Lauren M. Beckman, Tiffany R. Beckman, Carrie P. Earthman. J Am Diet Assoc. 110, pp. 571-584.
“Nutrition Care for Patients Undergoing Laparoscopic Sleeve Gastrectomy for Weight Loss” by Gabrielle Snyder-Marlow, Denise Taylor, M. James Lenhard. J Am Diet Assoc. 110, pp. 600-607.
“Food Selections of Roux-en-Y Gastric Bypass Patients up to 2.5 Years Postsurgery” by Jack R. Thomas, Frances Gizis, Emily Marcus. J Am Diet Assoc. 110, pp. 608-612.
About The Journal of The American Dietetic Association
The Journal of the American Dietetic Association is the premier source for the practice and science of food, nutrition and dietetics. The monthly, peer-reviewed journal presents original articles prepared by scholars and practitioners and is the most widely read professional publication in the field. The Journal focuses on advancing professional knowledge across the range of research and practice issues such as: nutritional science, medical nutrition therapy, public health nutrition, food science and biotechnology, food service systems, leadership and management and dietetics education.
About The American Dietetic Association
The American Dietetic Association is the world’s largest organization of food and nutrition professionals. ADA is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy.
Elsevier is a world-leading provider of information solutions that enhance the performance of science, health, and technology professionals, empowering them to make better decisions, deliver better care, and sometimes make groundbreaking discoveries that advance the boundaries of knowledge and human progress. Elsevier provides web-based, digital solutions — among them ScienceDirect, Scopus, Research Intelligence and ClinicalKey— and publishes over 2,500 journals, including The Lancet and Cell, and more than 35,000 book titles, including a number of iconic reference works. Elsevier is part of RELX Group, a world-leading provider of information and analytics for professional and business customers across industries. www.elsevier.com