{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,16]],"date-time":"2026-01-16T04:09:18Z","timestamp":1768536558841,"version":"3.49.0"},"reference-count":0,"publisher":"National Institute of Public Health NIH (National Research Institute)","issue":"1","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Rocz Panstw Zakl Hig"],"abstract":"<p><strong>ABSTRACT\u00a0<\/strong><br \/><strong>Background<\/strong>. Obesity is regarded as the most common disease of affluence, gradually getting an epidemic status.<br \/>Objective. The aim of the study was to assess the frequency of consumption of selected food products among the patients\u00a0qualified for bariatric surgery, together with the analysis of the potential effect of the diet on the development of obesity in\u00a0examined group of people.<br \/><strong>Material and Methods<\/strong>. The study involved 57 patients qualified for bariatric treatment of obesity. A standardized food\u00a0frequency questionnaire (FFQ) was used and anthropometric measurements were performed.<br \/><strong>Results<\/strong>. In examined group of people, along with increasing BMI, the frequency of cheeses consumption decreased,\u00a0whereas the frequency of consumption of vegetable and fruit - vegetable juices increased. In addition to that, it was\u00a0observed that with higher frequency of consumption of animal fat (lard, bacon) and beer, the value of WHR increased,\u00a0whereas the frequency of consumption of dairy products was in direct proportion to body weight of examined people. It\u00a0was also noted that people living in the country consumed fruits and potatoes significantly more often than people living in\u00a0the city, and that people with higher education significantly more often ate coarse grits, high quality meats and fatty fish, as\u00a0compared to people with vocational training.<br \/><strong>Conclusions<\/strong>. Inappropriate selection of food products and numerous dietary mistakes made by the patients directly\u00a0contributed to the development of extreme obesity. The patients prepared for bariatric surgery should receive a dietician\u00a0support during the preparation for the procedure and afterwards, later in life, in order to maintain a reduced body weight\u00a0after the surgery.<\/p>\n<p><strong>STRESZCZENIE<\/strong><br \/><strong>Wprowadzenie<\/strong>. Oty\u0142o\u015b\u0107 jest uznawana za najcz\u0119\u015bciej wyst\u0119puj\u0105c\u0105 chorob\u0119 cywilizacyjn\u0105, stopniowo przybieraj\u0105c\u0105 posta\u0107\u00a0epidemii.<br \/><strong>Cel<\/strong>. Celem pracy by\u0142a ocena cz\u0119sto\u015bci spo\u017cycia wybranych produkt\u00f3w spo\u017cywczych w\u015br\u00f3d pacjent\u00f3w zakwalifikowanych\u00a0do operacji bariatrycznej wraz z okre\u015bleniem potencjalnego wp\u0142ywu sposobu od\u017cywiania na rozw\u00f3j oty\u0142o\u015bci w badanej\u00a0grupie os\u00f3b.<br \/><strong>Materia\u0142 i Metody<\/strong>. W badaniu wzi\u0119\u0142o udzia\u0142 57 pacjent\u00f3w zakwalifikowanych do chirurgicznego leczenia oty\u0142o\u015bci. Wykorzystano\u00a0standaryzowany kwestionariusz cz\u0119sto\u015bci spo\u017cycia (FFQ) oraz wykonano pomiary antropometryczne.<br \/><strong>Wyniki<\/strong>. W badanej grupie os\u00f3b wraz ze wzrostem wska\u017anika BMI spada\u0142o spo\u017cycie ser\u00f3w, a jednocze\u015bnie zwi\u0119ksza\u0142a\u00a0si\u0119 cz\u0119sto\u015b\u0107 spo\u017cywania sok\u00f3w warzywnych i warzywno-owocowych. Dodatkowo zaobserwowano, \u017ce wraz ze wzrostem\u00a0cz\u0119stotliwo\u015bci spo\u017cycia t\u0142uszcz\u00f3w zwierz\u0119cych (smalcu, s\u0142oniny) oraz piwa zwi\u0119kszeniu ulega\u0142a warto\u015b\u0107 wska\u017anika WHR,\u00a0natomiast cz\u0119sto\u015b\u0107 spo\u017cycia produkt\u00f3w nabia\u0142owych by\u0142a wprost proporcjonalna do masy cia\u0142a badanych os\u00f3b. Odnotowano\u00a0tak\u017ce, i\u017c mieszka\u0144cy wsi istotnie cz\u0119\u015bciej ni\u017c mieszka\u0144cy du\u017cych miast spo\u017cywali owoce oraz ziemniaki, a tak\u017ce \u017ce\u00a0osoby z wy\u017cszym wykszta\u0142ceniem istotnie cz\u0119\u015bciej si\u0119gali po kasze gruboziarniste, w\u0119dliny wysokogatunkowe oraz t\u0142uste\u00a0gatunki ryb w odniesieniu do os\u00f3b z wykszta\u0142ceniem zawodowym.<br \/><strong>Wnioski<\/strong>. Nieodpowiedni dob\u00f3r produkt\u00f3w spo\u017cywczych oraz liczne b\u0142\u0119dy \u017cywieniowe pope\u0142niane przez pacjent\u00f3w, bezpo\u015brednio\u00a0przyczyni\u0142y si\u0119 do rozwoju oty\u0142o\u015bci olbrzymiej. Pacjenci przygotowywani do operacji bariatrycznej powinni\u00a0otrzyma\u0107 wsparcie dietetyka podczas przygotowania do zabiegu oraz w celu utrzymania zredukowanej po operacji masy\u00a0cia\u0142a, w kolejnych etapach \u017cycia.<\/p><\/jats:p>","DOI":"10.32394\/rpzh.2019.0057","type":"journal-article","created":{"date-parts":[[2019,3,5]],"date-time":"2019-03-05T09:46:00Z","timestamp":1551779160000},"page":"79-87","source":"Crossref","is-referenced-by-count":0,"title":["What are the diets of patients before bariatric surgery?"],"prefix":"10.32394","volume":"70","author":[{"given":"Natalia","family":"Komorniak","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Viktoria","family":"Hawry\u0142kowicz","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Agnieszka","family":"Dziedzic","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Karolina","family":"Skonieczna-\u017bydecka","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ewa","family":"Stachowska","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ma\u0142gorzata","family":"Szczuko","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"17323","published-online":{"date-parts":[[2019,3,31]]},"container-title":["Roczniki Pa\u0144stwowego Zak\u0142adu Higieny"],"original-title":[],"link":[{"URL":"https:\/\/roczniki.pzh.gov.pl\/pdf-182554-103050","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/roczniki.pzh.gov.pl\/pdf-182554-103050","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,1,15]],"date-time":"2026-01-15T11:17:41Z","timestamp":1768475861000},"score":1,"resource":{"primary":{"URL":"https:\/\/roczniki.pzh.gov.pl\/What-are-the-diets-of-patients-before-bariatric-surgery-,182554,0,2.html"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019,3,31]]},"references-count":0,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2019]]}},"alternative-id":["182554"],"URL":"https:\/\/doi.org\/10.32394\/rpzh.2019.0057","relation":{},"ISSN":["0035-7715","2451-2311"],"issn-type":[{"value":"0035-7715","type":"print"},{"value":"2451-2311","type":"electronic"}],"subject":[],"published":{"date-parts":[[2019,3,31]]}}}