Special Issue "The Effect of Bariatric Surgery on Food and Taste Preferences Contributing to Weight Loss"

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Clinical Nutrition".

Deadline for manuscript submissions: 1 September 2021.

Special Issue Editor

Prof. emer. Anders M. Sjodin
Website
Guest Editor
Department of Nutrition, Exercise and Sports, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
Interests: appetite control; eating behavior; energy balance; energy metabolism; bariatric surgery; pharmacological treatment of obesity; sleep and regulation of body weight

Special Issue Information

Weight loss after bariatric surgery (BS) is mainly caused by a substantial decrease in energy intake. This reduction may not only be a consequence of generally decreased food intake, but may also depend on a shift in food preferences, away from sugary and high-fat foods towards less energy-dense foods. This hypothesis is exclusivly based on self-reported measures of food intake, likely to be influenced by recall bias that may lead to underestimation of the intake of certain foods. This hypothesis is, however, supported by studies on rodents, but can we translate these findings to humans?

The underlying physiological mechanisms driving the proposed changes in food preferences have been proposed to include changes within the sensory and reward domains of taste, leading to an unconditioned shift in food preferences. The experience of postprandial discomfort after ingestion of energy-dense foods, resulting in conditioned avoidance of these foods, may also be involved. Altered gut hormone responses have been implicated as mediators in this “reprogramming” of food preferences towards a diet comprising fewer sugary and fatty foods.

Food-related behavior is, however, multifactorial and the shift in food preferences after bariatric surgery may not only be a direct physiological response. It is more likely a result of an interplay between physiological responses to surgery and social conditions and relations, as well as psychological factors. A better understanding of this area may help us to improve care for patients after bariatric surgery.

Prof. Dr. Anders M. Sjodin
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • bariatric surgery
  • obesity surgery
  • RYGB
  • sleeve gastrectomy
  • reward value
  • food choices
  • food preferences
  • taste preferences
  • eating behaviour
  • food-related behaviour
  • consummatory behaviour

Published Papers

This special issue is now open for submission.
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