BATAR, NAZLIÖZTÜRK, ELİF SILAYıldız, NidaSEVDİN, SEZEN2023-03-132023-03-132022Batar, N., Öztürk, E. S., Sevdin, S., & Yıldız, N. (2022). Relationship between weight loss and dietary inflammatory index and serum C-reactive protein level before and after bariatric surgery. Bariatric Surgical Practice and Patient Care.2168-023Xhttps://doi.org/10.1089/bari.2021.0071https://hdl.handle.net/11413/8365Background: This study aims to evaluate the relationship between weight loss, dietary inflammatory index (DII), and serum C-reactive protein (CRP) levels in patients who underwent sleeve gastrectomy (SG).Materials and Methods: This research is a retrospective cross-sectional study. We enrolled patients who had obesity surgery in a private clinic in Istanbul, Turkey, between February 1, 2014, and February 1, 2018. Pre-operative (pre-op) and 12th, 18th, and 24th month post-operative (post-op) weight, nutritional consumption, and CRP levels of the participants were evaluated. The DII scores of the individuals were calculated from the obtained dietary data.Results: In this study, a total of 140 SG patients, 100 women and 40 men, were evaluated. It was found that there was a positive and significant correlation between the decreasing body mass index (BMI) value and CRP value of the individuals. It was concluded that for all measurements of BMI, excessive weight loss, DII, and CRP, at least one measurement significantly differentiated from the other measurements. Post-op 18th month DII was significantly higher than the post-op 24th month DII value.Conclusions: Long-term follow-up of patients by a multidisciplinary team in the pre-op and post-op periods is required to ensure success in bariatric surgery results. Dieticians play an important role in changing and sustaining eating habits.eninfo:eu-repo/semantics/closedAccessBariatric SurgeryDietician Follow-upsDietary Inflammatory Index (DII)Serum C-reactive Protein (CRP)Article Early Access000764297200001