Soheila Shakeri-Leidenmühler

Hypoglycemia after Roux-En-Y gastric bypass: detection rates of continuous glucose monitoring (CGM) versus mixed meal test

BACKGROUND Neuroglucopenic hypoglycemia might be an underestimated threat for roux-en-Y gastric bypass (RYGB) patients leading to fatigue, syncope, seizures or even accidental deaths. Different measurements can assess hypoglycemia such as a finger-stick glucometer, an Oral Glucose Tolerance Test, a Mixed Meal-Test (MMT) or, as introduced recently, continuous glucose monitoring (CGM). SETTING University Hospital, Austria. METHODS To assess the incidence of hypoglycemic episodes under real life conditions, 5-day CGM was performed in a series of 40 patients at a mean of 86 months after RYGB. The detection rates were compared to a mixed meal-test. RESULTS CGM detected hypoglycemic episodes of <55 mg/dL or <3.05 mmol/L in 75% of the patients, while MMT indicated hypoglycemia in 29% of the patients. CGM also detected nocturnal hypoglycemic episodes in 15 (38%) of the patients. A mean of 3±1 hypoglycemic episodes per patient with a mean duration of 71±25 minutes were observed by CGM. CONCLUSIONS Assessed under real life conditions by CGM, post-RYGB hypoglycemia was found more frequently than expected. CGM revealed hypoglycemic episodes in 75% of the patients while MMT had a lower detection rate. Thus, CGM may have a role for screening but also for the evaluation of dietary modifications, drug therapy or surgical intervention for hypoglycemia after RYGB.

Effects of Gastric Bypass Surgery on Insulin Resistance and Insulin Secretion in Nondiabetic Obese Patients

Roux‐en‐Y‐Gastric‐Bypass (RYGB) reduces overall and diabetes‐specific mortality by 40% and over 90%. This study aims to gain insight into the underlying mechanisms of this effect. We evaluated time‐courses of glucose, insulin, C‐peptide, and the incretin glucagon like peptide‐1 (GLP‐1) following an oral glucose load. Insulin‐sensitivity was measured by a hyperinsulinemic‐isoglycemic‐clamp‐test; glucose‐turnover was determined using d‐[6,6‐2H2] glucose. Examinations were performed in six nondiabetic patients with excess weight before (PRE: BMI: 49.3 ± 3.2 kg/m2) and 7 months after RYGB (POST: BMI: 36.7 ± 2.9 kg/m2), in a lean (CON: BMI: 22.6 ± 0.6 kg/m2) and an obese control group (CONob) without history of gastrointestinal surgery (BMI: 34.7 ± 1.2 kg/m2). RYGB reduced fasting plasma concentrations of insulin and C‐peptide (P < 0.01, respectively) whereas fasting glucose concentrations remained unchanged. After RYGB increase of C‐peptide concentration following glucose ingestion was significantly higher compared to all other groups (dynamic‐area under the curve (Dyn‐AUC): 0–90 min: POST: 984 ± 115 ng·min/ml, PRE: 590 ± 67 ng·min/ml, CONob: 440 ± 44 ng·min/ml, CON: 279 ± 22 ng·min/ml, P < 0.01 respectively). Early postprandial increase of glucose concentration was however not affected. GLP‐1 concentrations following glucose ingestion were sixfold higher after RYBG than before (P = 0.01). Insulin‐stimulated glucose uptake tended to increase postoperatively (M‐value: PRE: 1.8 ± 0.5, POST: 3.0 ± 0.3, not significant (n.s.)). Endogenous glucose production (EGP) was unaffected by RYGB. Hepatic insulin resistance index improved after RYGB and was then comparable to both control groups (PRE: 29.2 ± 4.3, POST: 12.6 ± 1.1, P < 0.01). RYGB results in hyper‐secretion of insulin and C‐peptide, whereas improvements of insulin resistance are minor and seem to occur rather in the liver and the adipose tissue than in the skeletal muscle.

Strategies for weight regain after sleeve gastrectomy.

With a rapid increase in the number of surgeries performed, sleeve gastrectomy (SG) has gained enormous popularity in the bariatric world during the last 5 years. In 2008, SG represented 5.4% of all the bariatric procedures performed worldwide for that year, as shown by Buchwald and Oien, and the case numbers are expected to increase further. This popularity is mainly the result of excellent short-term outcomes for weight loss and a wide range of advantages compared with the technically more demanding Roux-en-Y gastric bypass (RYGBP); no dumping syndrome is expected after SG and the biliary tract remains accessible by endoscopic retrograde cholangiopancreatography. Furthermore, nutrient deficiencies seem less likely to occur after SG than after RYGBP. Weight regain is observed in bariatric procedures such as laparoscopic adjustable gastric banding and vertical banded gastroplasty (VBG) with restriction as the main weight loss mechanism; RYGBP combines restriction with mild malabsorption. As SG is also seen as a restrictive procedure, some weight regain is also expected. In some patients, significant weight regain may even limit the success of SG as the sole bariatric procedure, which may lead to reoperations such as sleeve resizing, completion of the duodenal switch, or conversion to RYGBP.

Salt taste after bariatric surgery and weight loss in obese persons

Background. Little is known about the perception of salty taste in obese patients, especially after bariatric surgery. Therefore, the aim of this study was to analyse possible differences in salt detection thresholds and preferences for foods differing in salt content in obese persons before and after bariatric surgery with weight loss compared to non-obese individuals. Methods. Sodium chloride detection thresholds and liking for cream soups with different salt concentrations were studied with established tests. Moreover, a brief salt food questionnaire was assessed to identify the usage and awareness of salt in food. Results. The results showed similar mean sodium chloride detection thresholds between non-obese and obese participants. After bariatric surgery a non-significant increase in the salt detection threshold was observed in the obese patients (mean ± SD: 0.44 ± 0.24 g NaCl/L before OP vs. 0.64 ± 0.47 g NaCl/L after OP, p = 0.069). Cream soup liking between controls and obese patients were not significantly different. However, significant sex specific differences were detected with the tested women not liking the soups (p < 0.001). Results from the food questionnaire were similar between the groups. Conclusion. No differences between non-obese persons and obese patients were shown regarding the salt detection threshold. However, due to highly significant differences in soup liking, sex should be taken into consideration when conducting similar sensory studies.