Sleeve gastrectomy entails removal of a sleeve along greater curvature of the stomach. This results in the stomach being reduced to a thin tube of about 100 ml capacity. This drastic change in the structure of stomach results in loss of its basic functions of churning and mixing of food. It also affects the absorption of certain nutrients. Considering these facts, a change in the dietary habits becomes essential after Sleeve gastrectomy for obesity.
Diet after surgery
Dietary guidelines after Sleeve gastrectomy involve attention to fluid intake, food consistency, food volume, and overall dietary adequacy. A sample of post-surgery diet given to the patient before surgery can give the patient a realistic picture of life after surgery. · Pureed foods should be consumed in small quantity as the stomach capacity is reduced. Later soft and easily chewable food is given. · A sufficient time should be taken to chew the food properly. One has to relearn to eat by giving up the previous habit of bolus eating or swallowing. An average mini-meal should last 20 minutes. · High protein foods should be given a preference. 60 grams of protein intake is recommended per day. · Liquids should be avoided along with meals. They fill up the small stomach fast leaving the patient hungry.
Quality of food
Nutritional deficiencies are known to occur after obesity surgery. Sleeve gastrectomy may result in deficiency of iron and vitamin B12. A vitamin/mineral supplement is highly recommended. A regular intake of B group of vitamins, iron and folic acid should be taken. A calcium and vitamin supplement should be part of the diet program. Diarrhea may occur if concentrated carbohydrates (sweets) are consumed resulting in dehydration.
Though the surgery results in a state of semi-starvation, regular monitoring of nutritional status is required to avoid serious malnutrition and other complications. The patient must understand the need for a lifelong care and attention required for a successful outcome. A regular consult with a dietician goes a long way in keeping the patient fine by analysing their eating patterns, nutritional quality of food and dietary advice.