Bariatric Surgery Clinical Trial
Official title:
Complications in Post-bariatric Body Contouring Surgery; Prevalence With hands-on Treatment Regimen
The objective of this study is to describe the wound related complication rate in post-bariatric body contouring surgery patients who are treated according to the new Dutch guideline and to asses the factors associated with a higher complication rate.
In the recently published guideline of the Dutch Association of Plastic Surgeons it is
advised that assessment and improvement of the nutritional status should be part of
pre-operative work-up of all post-bariatric patients who undergo body contouring surgery
(BCS). The assessment should consist of consultation of a dietician and measurement of the
nutritional parameters associated with wound healing. It is advised to assess the following
parameters:
- albumin
- hemoglobin
- vitamin D (25-hydroxy vitamin D)
- ferritin
- folic acid
- vitamin B12
Standard treatment in this study will consist of the pre-operative work-up as advised by the
guideline. Participants will have a consultation with the dietician to assess (protein)
intake. In addition the first blood sample, which is part of standard treatment according to
the new protocol, will be obtained to assess foregoing parameters. If there are nutritional
deficiencies they will be treated according to the protocol of the department of Bariatric
Surgery of the treating hospital.
To evaluate the effect of the treatment of deficiencies and to be sure that there are no
deficiencies present during the BCS a second blood sample will be drawn during the body
contouring procedure. For study purposes this second sample will be collected in all
patients, even if a deficiency was not present at the first blood sample.
The dietician will assess current intake of the patients, with special attention the protein
intake. Based on guidelines on protein-intake in post-bariatric patients and after
consultation of experts (Dieticians of Maastricht University) investigators decided that the
aim of the minimum protein intake is 1.5 gram per kilogram bodyweight (calculated with BMI
27kg/m2) per day. The first consultation at the dietician will be eight weeks prior to
surgery. Patients will be advised to start with the extra protein-intake four weeks prior to
surgery and continue this until the wounds are completely healed.
Six weeks after surgery a questionnaire will be handed-out to the patients, to assess the
compliance to the treatment regime.
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