Vitamin D and Bariatric Surgery

-

Peterson LA.  Early, personalized vitamin D needed after bariatric surgery. Medpage Today. 2016. Retrieved from http://www.medpagetoday.com/PrimaryCare/Obesity/57281?xid=nl_mpt_DHE_2016-04-12&eun=g411013d0r


This article discusses the problem with bariatric surgery patients and vitamin D deficiency/insufficiency.  Post bariatric surgery has is known to cause several vitamin and nutrient deficiencies due to decreased absorption ability. Studies have shown that not every person reacts to the same amount of vitamin D the same.  In some research, it showed the importance of individualized supplementation instead of just semipersonalized due to side effects (hyperkalemia and hypercalciuria).  It is also important to keep in mind that vitamin D levels change with the season when sun exposure changes.  The author also highlights the importance of the different forms of vitamin D. Vitamin D2 is “uncommon in the diet” and found in ITC supplements while D3 is the form made on the skin’s surface during sun exposure.  Research indicates D3 is more effective in D2 in improving vitamin D status and yet there is still a problem with physicians prescribing vitamin D2 instead.   
It was shocking to read that 98% of patients come in with malnutrition pre-surgery.  It sets up a major problem for after surgery when the body’s small intestine cannot absorb nutrients as well as before surgery.  A dietitian’s role is very important in situations such as these, where vitamin deficiencies are potential or present.  It is not uncommon for people to think that an obese individual has sufficient vitamin and minerals levels, but by testing vitamin D levels pre-surgery and intervening if needed, patient’s levels can be improved before surgery.  Dietitians can also educate other health care professionals about the best forms of vitamins to help the patient reach desirable levels.  By following an individualized approach, health care teams can find a supplementation regimen that will help get each patient’s nutrient levels to where they should be. 
-DG

Comments

Post a Comment

Popular posts from this blog

Are All Sugars Created Equal?

-
Image
Are All Sugars Created Equal?  I think one of the most confusing nutrition topics for people is sugar. With so many conflicting stories out there, it’s difficult to separate the facts from the fiction. Not to mention, the types of sugars are endless. How do we know what’s best for our bodies? White or brown sugar? Cane or raw? Should we just go with Stevia instead? Is it even okay to consume artificial sweeteners? Should we avoid foods with high amounts of natural sugar in them? Each answer only seems to lead to another question!  Let’s start off with distinguishing the purpose of sugar in the first place. Do our bodies even need it? The short answer is yes! Sugars are carbohydrates (what we commonly call “carbs”), one of the three main macronutrients that our bodies need for fuel to function and survive. One of the major ways to categorize sugar is by separating the “natural” sugars from the “added” sugars. Natural sugars are, well, naturally found in foods. They give us the energy th
Read more

Milk Mythbusters

-
Image
Just like with any nutrition topic, the facts about milk can become convoluted pretty quickly. Whether you drink milk for the protein, the nutrients, the flavor, or just like to switch it up, there are pros and cons to every kind. Here are some quick nutritional facts about each type to help you decide which is best for you. Animal-Based Milks  Whole Milk: The original diary drink. It gets a bad rap, but what whole milk has going for it, is that it’s in its proper nutritional form. Whole milk contains all of its original fat-soluble vitamins, A, E, D, & K, along with the fat to help you absorb them all. It also has the proper concentrations and ratio of polyunsaturated fatty acids, or your omega-3s and omega-6s, so that they are metabolized as they should be. The downside is that whole milk is calorically dense, meaning that a little goes a long way. You don’t need much to get what you need, so just don’t overdo it!  2% Milk: The fat content of 2% milk is about half of that in who
Read more