{"id":{"repo_id":"brazil-ufrn","oai_identifier":"oai:repositorio.ufrn.br:123456789/30101"},"canonical_url":"https://search.dev.ndltd.org/etd/brazil-ufrn/oai:repositorio.ufrn.br:123456789/30101","repository":{"repo_id":"brazil-ufrn","name":"Brazil UFRN","base_url":"https://repositorio.ufrn.br/server/oai/request"},"display":{"title":"Intolerância alimentar após Bypass Gástrico em Y de Roux e sua correlação com a ingesta proteica e eficiência mastigatória","abstract":"Background: Roux-en-Y gastric bypass (RYGB) is among the most performed bariatric surgery techniques. One known complication of RYGB surgery is food intolerance, which may limit the intake of protein. Objective: To investigate the relationship of food intolerance after RYGB surgery with masticatory efficiency, chewing time and cycles, and consumption of protein and red meat. Methods: Casecontrol study in subjects with and without food intolerance (regurgitation and/or vomiting more than once a week), aged over 18 years-old, who underwent RYGB more than 2 years previously, with absence of no more than 2 dental units, and normal oral motor system evaluation. Masticatory efficiency was evaluated by the granulometry of red meat chewed by the study subject according to a predefined protocol using a sieving technique and classified from very poor to excellent. Protein and red meat consumption were evaluated by usual food recall and 3-day dietary diary. Mann-Whitney and chi-squared tests were used for statistical analysis. Results:The study population consisted of 24 cases (37.7±7.57 years-old, 79.2% females) and 68 controls (38.0±8.75 years-old, 61.8% females). There was a statistically significant association (p=0.001) between food intolerance and masticatory efficiency, with 58.3% of cases and 23.5% of controls showing very poor masticatory efficiency. No evidence was found of an association of food intolerance with chewing time, chewing cycles, and low protein or red meat consumption. Conclusion: The results indicate that masticatory inefficiency is one of the factors leading the patient after RYGB surgery to have difficulty in food adaptation and to complain of food intolerance.","abstract_html":"Background: Roux-en-Y gastric bypass (RYGB) is among the most performed bariatric surgery techniques. One known complication of RYGB surgery is food intolerance, which may limit the intake of protein. Objective: To investigate the relationship of food intolerance after RYGB surgery with masticatory efficiency, chewing time and cycles, and consumption of protein and red meat. Methods: Casecontrol study in subjects with and without food intolerance (regurgitation and/or vomiting more than once a week), aged over 18 years-old, who underwent RYGB more than 2 years previously, with absence of no more than 2 dental units, and normal oral motor system evaluation. Masticatory efficiency was evaluated by the granulometry of red meat chewed by the study subject according to a predefined protocol using a sieving technique and classified from very poor to excellent. Protein and red meat consumption were evaluated by usual food recall and 3-day dietary diary. Mann-Whitney and chi-squared tests were used for statistical analysis. Results:The study population consisted of 24 cases (37.7±7.57 years-old, 79.2% females) and 68 controls (38.0±8.75 years-old, 61.8% females). There was a statistically significant association (p=0.001) between food intolerance and masticatory efficiency, with 58.3% of cases and 23.5% of controls showing very poor masticatory efficiency. No evidence was found of an association of food intolerance with chewing time, chewing cycles, and low protein or red meat consumption. Conclusion: The results indicate that masticatory inefficiency is one of the factors leading the patient after RYGB surgery to have difficulty in food adaptation and to complain of food intolerance.","abstract_has_math":false,"creators":["Godoy, Cynthia Meira de Almeida"],"institution":"Universidade Federal do Rio Grande do Norte","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":["Oliveira, Antônio Manuel Gouveia de"],"committee_chairs":[],"committee_members":[],"year":2020,"date_issued":"2020-06-10","date_published":"2020-06-10","updated_at":"2026-07-24T01:20:54Z","subjects":["Intolerância alimentar","Cirurgia bariátrica","Mastigação","Obesidade","Comportamento alimentar"],"languages":["pt_BR"],"rights":["Acesso Aberto"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://repositorio.ufrn.br/jspui/handle/123456789/30101","outbound_label":"Repository record","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.advisor","label":"Advisor","values":["Oliveira, Antônio Manuel Gouveia de"]},{"key":"dc:creator","label":"Author","values":["Godoy, Cynthia Meira de Almeida"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2020-09-18T17:25:49Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2020-09-18T17:25:49Z"]},{"key":"dc:date.issued","label":"Date","values":["2020-06-10"]},{"key":"dc:publisher","label":"Institution","values":["Universidade Federal do Rio Grande do Norte"]},{"key":"dc:type","label":"Dc Type","values":["doctoralThesis"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Intolerância alimentar","Cirurgia bariátrica","Mastigação","Obesidade","Comportamento alimentar"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["pt_BR"]},{"key":"dc:rights","label":"Dc Rights","values":["Acesso Aberto"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://repositorio.ufrn.br/jspui/handle/123456789/30101"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Background: Roux-en-Y gastric bypass (RYGB) is among the most performed bariatric surgery techniques. One known complication of RYGB surgery is food intolerance, which may limit the intake of protein. Objective: To investigate the relationship of food intolerance after RYGB surgery with masticatory efficiency, chewing time and cycles, and consumption of protein and red meat. Methods: Casecontrol study in subjects with and without food intolerance (regurgitation and/or vomiting more than once a week), aged over 18 years-old, who underwent RYGB more than 2 years previously, with absence of no more than 2 dental units, and normal oral motor system evaluation. Masticatory efficiency was evaluated by the granulometry of red meat chewed by the study subject according to a predefined protocol using a sieving technique and classified from very poor to excellent. Protein and red meat consumption were evaluated by usual food recall and 3-day dietary diary. Mann-Whitney and chi-squared tests were used for statistical analysis. Results:The study population consisted of 24 cases (37.7±7.57 years-old, 79.2% females) and 68 controls (38.0±8.75 years-old, 61.8% females). There was a statistically significant association (p=0.001) between food intolerance and masticatory efficiency, with 58.3% of cases and 23.5% of controls showing very poor masticatory efficiency. No evidence was found of an association of food intolerance with chewing time, chewing cycles, and low protein or red meat consumption. Conclusion: The results indicate that masticatory inefficiency is one of the factors leading the patient after RYGB surgery to have difficulty in food adaptation and to complain of food intolerance."]},{"key":"dc:title","label":"Title","values":["Intolerância alimentar após Bypass Gástrico em Y de Roux e sua correlação com a ingesta proteica e eficiência mastigatória"]}]}],"canonical_facts":{"dc:contributor.advisor":["Oliveira, Antônio Manuel Gouveia de"],"dc:creator":["Godoy, Cynthia Meira de Almeida"],"dc:date.accessioned":["2020-09-18T17:25:49Z"],"dc:date.available":["2020-09-18T17:25:49Z"],"dc:date.issued":["2020-06-10"],"dc:description.abstract":["Background: Roux-en-Y gastric bypass (RYGB) is among the most performed bariatric surgery techniques. One known complication of RYGB surgery is food intolerance, which may limit the intake of protein. Objective: To investigate the relationship of food intolerance after RYGB surgery with masticatory efficiency, chewing time and cycles, and consumption of protein and red meat. Methods: Casecontrol study in subjects with and without food intolerance (regurgitation and/or vomiting more than once a week), aged over 18 years-old, who underwent RYGB more than 2 years previously, with absence of no more than 2 dental units, and normal oral motor system evaluation. Masticatory efficiency was evaluated by the granulometry of red meat chewed by the study subject according to a predefined protocol using a sieving technique and classified from very poor to excellent. Protein and red meat consumption were evaluated by usual food recall and 3-day dietary diary. Mann-Whitney and chi-squared tests were used for statistical analysis. Results:The study population consisted of 24 cases (37.7±7.57 years-old, 79.2% females) and 68 controls (38.0±8.75 years-old, 61.8% females). There was a statistically significant association (p=0.001) between food intolerance and masticatory efficiency, with 58.3% of cases and 23.5% of controls showing very poor masticatory efficiency. No evidence was found of an association of food intolerance with chewing time, chewing cycles, and low protein or red meat consumption. Conclusion: The results indicate that masticatory inefficiency is one of the factors leading the patient after RYGB surgery to have difficulty in food adaptation and to complain of food intolerance."],"dc:identifier.uri":["https://repositorio.ufrn.br/jspui/handle/123456789/30101"],"dc:language":["pt_BR"],"dc:publisher":["Universidade Federal do Rio Grande do Norte"],"dc:rights":["Acesso Aberto"],"dc:subject":["Intolerância alimentar","Cirurgia bariátrica","Mastigação","Obesidade","Comportamento alimentar"],"dc:title":["Intolerância alimentar após Bypass Gástrico em Y de Roux e sua correlação com a ingesta proteica e eficiência mastigatória"],"dc:type":["doctoralThesis"]},"updated_at":"2026-07-24T01:20:54Z"}