Red meat intolerance in patients submitted to gastric bypass: A 4-year follow-up study

Surgery for Obesity and Related Diseases

Volumn 11, Issue 4, 2015, Pages 842-846

  Nicoletti, Carolina Ferreira ^a   De Oliveira, Bruno Affonso Parenti ^a   Barbin, Renato ^a   Marchini, Julio Sergio ^a   Salgado Junior, Wilson ^a   Nonino, Carla Barbosa ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Bariatric surgery; Food intake; Gastric bypass; Protein intake; Red meat intolerance

Indexed keywords

ADULT; ANTHROPOMETRIC PARAMETERS; ARTICLE; BIOCHEMICAL ANALYSIS; BODY MASS; CALORIC INTAKE; CARBOHYDRATE INTAKE; FAT INTAKE; FEMALE; FOLLOW UP; FOOD INTAKE; HAIR LOSS; HUMAN; IRON INTAKE; MAJOR CLINICAL STUDY; MALE; NAIL DISEASE; NAUSEA; NUTRITIONAL INTOLERANCE; POSTOPERATIVE COMPLICATION; POSTOPERATIVE PERIOD; PREOPERATIVE PERIOD; PRIORITY JOURNAL; RED MEAT INTOLERANCE; RETROSPECTIVE STUDY; ROUX Y ANASTOMOSIS; STOMACH BYPASS; VOMITING; WEAKNESS; WEIGHT GAIN; WEIGHT REDUCTION; ADVERSE EFFECTS; DIET; EATING; OBESITY, MORBID; PHYSIOLOGY; RED MEAT; TIME FACTOR;

ADULT; DIET; EATING; FEMALE; FOLLOW-UP STUDIES; GASTRIC BYPASS; HUMANS; MALE; OBESITY, MORBID; POSTOPERATIVE COMPLICATIONS; POSTOPERATIVE PERIOD; RED MEAT; RETROSPECTIVE STUDIES; TIME FACTORS; WEIGHT LOSS;

EID: 84938199412     PISSN: 15507289     EISSN: 18787533     Source Type: Journal    
DOI: 10.1016/j.soard.2014.10.009     Document Type: Article

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