Effects of Sleeve Gastrectomy and Gastric Bypass on Postprandial Lipid Profile in Obese Type 2 Diabetic Patients: a 2-Year Follow-up

Oct 6, 2015Obesity surgery

Changes in Blood Fat Levels After Meals Over 2 Years in Obese Type 2 Diabetic Patients Following Sleeve Gastrectomy or Gastric Bypass

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Abstract

After bariatric surgery, fasting triglycerides decreased and HDL cholesterol levels increased in obese type 2 diabetic patients.

Weight loss was similar between patients undergoing sleeve gastrectomy and those undergoing Roux-en-Y gastric bypass.
Fasting glucose, insulin, and triglycerides decreased significantly, while HDL cholesterol increased after both surgical procedures.
Fasting LDL cholesterol decreased only in patients who underwent Roux-en-Y gastric bypass.
Post-meal glucose levels decreased and early insulin response improved significantly after both types of surgery.
Postprandial triglycerides decreased after both procedures, whereas postprandial LDL cholesterol reduction occurred only after Roux-en-Y gastric bypass.
Increases in meal-GLP-1 were observed postoperatively, with a more significant increase noted after Roux-en-Y gastric bypass.

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BACKGROUND: Bariatric surgery (BS) is known to favorably impact fasting lipid profile. Fasting and postprandial lipids were evaluated before and 2 years after BS in obese type 2 diabetic (T2DM) patients.

METHODS: A prospective study was conducted in 19 obese T2DM patients: ten undergoing sleeve gastrectomy (SG) and nine undergoing Roux-en-Y gastric bypass (RYGB). Before and 2 years after BS, clinical parameters and the response of lipid and incretin hormones to a mixed meal (MM) were assessed.

RESULTS: The two groups had similar characteristics at baseline. After BS, weight loss was similar in the two groups (p ≤ 0.01). Fasting glucose, insulin, and triglycerides decreased while HDL cholesterol increased in a similar way (p < 0.05); in contrast, fasting LDL cholesterol decreased only after RYGB (p < 0.05). Post-meal glucose concentrations decreased while early insulin response significantly improved after both procedures (p < 0.001 for both). Postprandial triglycerides decreased after both procedures (p < 0.05) while postprandial LDL cholesterol decreased only after RYGB (p < 0.05). Meal-GLP-1 increased postoperatively in both groups although to a greater extent after RYGB (p < 0.001 vs. SG). GIP decreased after both procedures, especially after RYGB (p = 0.003). At multivariate analysis, GLP-1 peak was the best predictor of LDL reduction (β = -0.552, p = 0.039) while the improvement of HOMA-IR (β = 0.574, p = 0.014) and weight loss (β = 0.418, p = 0.036) predicted triglycerides reduction.

CONCLUSIONS: Both surgical procedures markedly reduce fasting and postprandial triglycerides and increase HDL cholesterol levels. LDL cholesterol decreases only after RYGB through a mechanism likely mediated by the restoration of GLP-1.

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Effects of Sleeve Gastrectomy and Gastric Bypass on Postprandial Lipid Profile in Obese Type 2 Diabetic Patients: a 2-Year Follow-up

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