Tastes and bariatric surgery: Prospective exploration of the evolution of eating behavior in patients who have undergone surgery for obesity

Thèse
PhD :
Erika GUYOT
Preview :
My research focuses on the prospective exmploration of the evolution of eating behavior in patients who have undergone bariatric surgery (i.e. obesiy surgery). Bariatric surgery is the most effective way to fight against morbid obesity and complicated severe obesity. However, nutritional complications (protein malnutrition, hypoglycemia) are frequent and primary or secondary weight failures (weight recovery) account for nearly 20% of the operated patients. Our project was derived by the need to preserve a good quality of life and a balanced diet considering the pleasure of food in the management of obesity, to better support patients and decrease weight recovery. The scientific objective of this research is to better understand the impact of bariatric surgery on the taste, smell, food preferences and macronutrient profile of foods consumed in patients who have undergone bariatric surgery (gastric bypass type or longitudinal gastrectomy) in both clinical and ecological settings. The operational objective is to develop appropriate tools for evaluating the effects of surgery on the taste, smell, food preferences and macronutrient profile of food consumed and formulate culinary recommendations for patients, their families, health and food professionals.
Supervisor :
Dr. Anestis Dougkas - Dr. Emmanuel Disse
Graduate School :
CRNH - Centre de Recherche en Nutrition humaine
Partners :
  • Apicil
  • Hospices Civils de Lyon

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Institut Paul Bocuse

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02

PhD Student

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