AVALIAÇÃO DO EFEITO DA SUPLEMENTAÇÃO DE PROTEÍNA DO SORO DO LEITE ISOLADA E HIDROLISADA NA PRESERVAÇÃO DA MASSA MUSCULAR EM PACIENTES SUBMETIDOS À CIRURGIA BARIÁTRICA PELA TÉCNICA BYPASS GÁSTRICO EM Y-DE-ROUX

Abstract

The aim of the study was to investigate protein supplementation and its influence on the preservation of muscle mass and body fat percentage in patients undergoing Roux-en-Y gastric bypass (RYGB). Method: This was a prospective, quantitative analysis study conducted with female patients with a Body Mass Index (BMI) greater than 30 kg/m² who underwent bariatric surgery using the RYGB technique at a gastroenterology clinic. The study population was divided into two groups: the Isolated Protein Group (IPG), which received daily supplementation of 30 grams (g) of isolated protein, and the Isolated + Hydrolyzed Protein Group (IHPG), which received 30g of a protein compound, for a period of sixty days postoperatively. Results: Lean trunk mass, assessed before and after the interventions, showed a greater reduction in the IHPG (p = 0.041). Significant reductions were observed in weight, BMI, neck, hip, and waist circumferences, body fat, total fat, muscle mass, protein, and lean trunk mass. Conclusion: Bariatric surgery results in weight loss and reductions in body fat, lean mass, and basal metabolic rate, regardless of the intervention. However, supplementation with isolated protein may ensure gains in upper body muscle mass.