The effect of laparoscopic sleeve gastrectomy surgery on taste and smell perception, eating behavior, and quality of life

This study was conducted with the participation of 150 individuals (M: 27.3%, F: 72.7%) with a mean age of 36.6±10.83 years. The aim was to investigate the effects of Laparoscopic Sleeve Gastrectomy (LSG) surgery on the individuals' senses of taste and smell, nutritional behaviors and quality of life. The knowledge levels and demographic information of the individuals about the nutrition program to be applied after the surgery were evaluated with the Nutrition and Behavior Attitude Scale (BATS) and demographic questions asked to them before the surgery. Both the biochemical findings and anthropometric measurements of the individuals were recorded before the surgery and at the 1st and 3rd months after the surgery. The 24-Hour Food Consumption Record, MA-II Quality of Life Scale and Warwick-Edinburgh Mental Well-Being Scale were applied to the individuals at the 1st and 3rd months after the surgery and the questions regarding changes in the senses of taste and smell in the questionnaire form were asked. Thus, individuals' food consumption, changes in taste and smell senses, quality of life and mental well-being in the 1st and 3rd months after LSG were evaluated; changes over time were analyzed comparatively. As a result, the median BDTS total score was determined as 34.7 in those with high school education, and 65.3 in those with bachelor's degree and above. In the 1st month after surgery, BMI values of men and women were determined as 39.4±6.47 kg/m2 and 37.8±5.23 kg/m2, respectively. In the 3rd month after surgery, these values were determined as 35.2±6.43 kg/m2 and 33.7±4.73 kg/m2, respectively. The median body weight values of the individuals measured before surgery were determined as 114.4 kg, 102.6 kg and 91.7 kg in the 1st and 3rd months after surgery, respectively. It was determined that the rate of individuals with very good quality of life increased from 24.7% to 74.0% in the 3rd month compared to the 1st month after surgery. The median total score of the individuals on the psychological well-being scale was determined as 59.0 and 64.0 in the 1st and 3rd months after surgery, respectively. While the rate of individuals reporting changes in taste and smell decreased in the 3rd month after surgery, a significant decrease was observed in the negative reactions reported to disgusting or intolerable foods. It was determined that individuals who experienced a decrease in taste perception, especially against sweets, had lower quality of life. Significant improvements were also detected in the biochemical parameters evaluated within the scope of the study after surgery. The median fasting blood sugar values of the individuals measured before surgery, 1st month after surgery, and 3rd month after surgery were determined as 96 mg/dl, 86 mg/dl, and 84 mg/dl, respectively. It was determined that there was a decrease in fasting blood sugar levels after LSG. It was determined that there were decreases in the AST and ALT median values, which indicate the liver functions of the individuals, in the 1st and 3rd months of the surgery compared to the pre-surgery levels. These findings show that LSG has positive effects on metabolic and biochemical health. In addition, significant increases were observed in the individuals' post-surgery protein, fiber and iron intake rates from the 1st to the 3rd month compared to the reference values. The consumption levels of these nutrients improved over time and approached the recommended intake levels. As a result, it was determined that the changes in the sense of taste and smell in individuals who underwent LSG surgery were related to the quality of life and nutritional behaviors; and the surgery also provided significant improvements in food consumption.