Bariatric Nutrition Information
All patients are required to follow a 10-day liquid pre-surgery diet, which helps to shrink the liver and makes it easier for the surgeon to perform the procedure laparoscopically.
LAP-BAND® Patient Diet
The LAP-BAND surgery patient's diet is usually started the day of surgery, just a few hours after the procedure. Patients are started on a clear-liquid, low-sugar diet for one day and then progress to a full-liquid, low-sugar diet the following day. The full-liquid diet should be followed for the first two weeks at home after surgery. The full-liquid diet includes strained soups and a high-protein supplement.
Two weeks after surgery, patients are advanced to a pureed or soft diet. Some foods may need to be pureed on this diet including fresh fruits, vegetables and some meats. Patients are encouraged to eat one-half to three-fourths of a cup of food or less (based on feelings of fullness) three times per day. Patients are also encouraged to stay away from red meat, pasta, white bread and rice during this time.
After about two weeks on the pureed/soft diet, the diet is advanced to a regular consistency. Many patients are able to consume most foods, however, some patients might not tolerate red meat, pasta, white bread, rice, citrus membranes or dry foods ever again.
For life, patients should eat no more than one cup of food three times per day. The goal is for patients to stay full for four to five hours between meals without snacking. (The fluid in the band will be adjusted to help patients achieve this goal.) It is also important to stop drinking fluids one hour before, one hour after and during all meals, which helps to hold the food in the stomach pouch for a longer period of time (this allows time for the brain to realize that the stomach is full).
Roux-en-Y Gastric Bypass (RNY) and Sleeve Gastectomy (SG) Patient Diet
RNY and SG patients are started on a diet one or two days after surgery. Patients begin with water and low-sugar, clear liquids and advance to low-sugar, full liquids before leaving the hospital. Strained soups and high-protein liquids are allowed on the full-liquid diet. Patients will remain on the full liquid diet for the first two weeks after surgery.
After two weeks (and the ability to maintain an adequate protein and fluid intake), the diet is advance to pureed or blend foods. Patients should eat a blended protein item and drink a high-protein shake three times per day.
After two weeks on the pureed diet, patients are advanced to a soft diet for the following two weeks. At this point, some meats and raw fruits and vegetables will still have to be pureed, but soft protein items and canned or cooked fruits and vegetables are allowed.
Eight weeks after surgery, patients will be able to tolerate more normal food consistencies. Patients should eat five to six small, high-protein meals. (However, some patients might not tolerate red meat, pasta, white bread, rice, citrus membranes or dry foods ever again.)
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