The changes in dietary intake and tolerance for Chinese food after bariatric surgery in Taiwan

Abstract Background This study aimed to investigate changes in dietary intake and food tolerance after bariatric surgery in the Taiwanese population with a focus on Taiwanese dietary patterns. Materials and Methods The study enrolled 100 patients who had undergone bariatric surgery and were followed up for 1 year, recording patient characteristics, laboratory data, and dietary conditions. Food tolerance was assessed using a questionnaire at 1, 3, 6, 9, and 12 months after the operation. The surgical methods, changes in body condition, laboratory results, and tolerance scores were analyzed. Results The results showed an average decrease in body mass index of 11.2 kg/m 2 and improvements in metabolic parameters after 1 year of surgery. Calorie and protein intake decreased sharply 1 month after surgery but increased over the following year. Food tolerance varied for different types of foods and at different time points, with dry rice and bread showing poor tolerance (<3 at postoperative 1 month). However, congee, eggs, soybean, fruits, and milk had relatively better tolerance scores (>3.5) in the early postoperative period. Nuts, yogurt, and cheese were less commonly tried, which may be related to Taiwanese dietary habits. Conclusions Our study provides the analysis of dietary intake and food tolerance after bariatric surgery in the Taiwanese population. We observed that soft-textured protein sources, such as tofu and seafood, along with cooked vegetables, are well-tolerated and beneficial in the early postoperative period. Additionally, dairy products such as milk and yogurt can be incorporated to support nutritional needs. Poor tolerance of dry rice and bread, which are staples in the Taiwanese diet, suggests that dietary adjustments are crucial for improved food tolerance and quality of life.