Bariatric Surgical Alterations in Tolerability, Enjoyment and Cravings in the Diet (BSATED) instrument: A new scale to measure food preferences following bariatric surgery.

Drewnowski A

Lewis KH(1), Ji M(2), Bai Y(2), Arterburn DE(3), Bhakta BB(4), Cornejo M(5), Crawford CL(6), Drewnowski A(7), Gray MF(8), Moore DD(9), Murali SB(10), Paz SR(5), Taylor B(5), Yoon TK(5), Young DR(5), Coleman KJ(11).
Author information:
(1)SM Division of Public Health Sciences, Department of Epidemiology & Prevention, Wake Forest University Health Sciences, Winston-Salem, NC, USA.
(2)College of Nursing, University of South Florida, Tampa, FL, USA.
(3)Health Research Institute, Kaiser Permanente Washington, Seattle, WA, USA.
(4)Department of Research and Evaluation, Kaiser Permanente Southern California, Pasadena, CA, USA.
(5)Kaiser Permanente Southern California, Department of Research and Evaluation, Pasadena, CA, USA.
(6)Regional Nursing Research Program, Kaiser Permanente Southern California, Pasadena, CA, USA.
(7)Center for Public Health Nutrition, University of Washington, Seattle, WA, USA.
(8)Center for Health Research, Kaiser Permanente Washington, Seattle, WA, USA.
(9)Marriage and Family Therapy Program, Touro University Worldwide, Los Alamitos, CA, USA.
(10)Center for Healthy Living, San Bernardino Medical Center, Kaiser Permanente Southern California, Fontana, CA, USA.
(11)Kaiser Permanente Southern California, Department of Research and Evaluation, Pasadena, CA, USA. Electronic address: [Email]

https://dx.doi.org/10.1016/j.appet.2021.105151

Bariatric surgery is associated with changing food preferences, but it is not known whether these changes differ by type of operation or are associated with weight loss. The current study presents validation results for a new 27-item scale, Bariatric Surgical Alterations in Tolerability, Enjoyment and Cravings in the Diet (BSATED). This scale measured enjoyment, craving, and intolerance changes for nine food and beverage categories common to dietary habits in the Southern California region of the U.S. one year following bariatric surgery in the Bariatric Experience Long Term (BELONG) study. Validation of BSATED was done using exploratory factor analyses, construct validity with other conceptually related survey instruments, and criterion validity using hypothesized differences for operation type and percent total weight loss (%TWL) at 12-18 months after surgery. Participants (n = 999) were 86% female, 41% non-Hispanic White, with a mean age of 43.1 ± 11.3 years and a body mass index (BMI) of 43.4 ± 6.8 kg/m2 at the time of surgery. Participants reported less enjoyment and craving for high-fat meats (62%), grains (54%), candy and other desserts (e.g. candy bars, chocolate, ice cream) (52%), and sweet baked goods (48%) 12 months after surgery. These changes were more common among participants undergoing Roux-en-Y gastric bypass (RYGB) compared to those receiving sleeve gastrectomy (SG). Participants who reported decreased enjoyment and craving for foods and beverages that post-bariatric patients are counseled to reduce or avoid had greater %TWL at 12-18 months following surgery (p < .001 and p = .003 respectively). The foods and beverages in BSATED that post-bariatric patients are counseled to reduce or avoid could be used to understand how changes in enjoyment, craving and tolerability of these foods/beverages contribute to weight loss following surgery.