<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0212-1611</journal-id>
<journal-title><![CDATA[Nutrición Hospitalaria]]></journal-title>
<abbrev-journal-title><![CDATA[Nutr. Hosp.]]></abbrev-journal-title>
<issn>0212-1611</issn>
<publisher>
<publisher-name><![CDATA[Grupo Arán]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0212-16112019000200334</article-id>
<article-id pub-id-type="doi">10.20960/nh.2255</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Cambios de la composición corporal en pacientes sometidos a cirugía bariátrica: bypass gástrico y gastrectomía en manga]]></article-title>
<article-title xml:lang="en"><![CDATA[Changes in body composition in patients following bariatric surgery: gastric bypass and sleeve gastrectomy]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Palacio]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quintiliano]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lira]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Navarro]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Orellana]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Reyes]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Henríquez]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad del Desarrollo Facultad de Medicina Escuela de Nutrición y Dietética]]></institution>
<addr-line><![CDATA[Santiago ]]></addr-line>
<country>Chile</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Católica de Chile Centro de Tratamiento de la Obesidad ]]></institution>
<addr-line><![CDATA[Santiago ]]></addr-line>
<country>Chile</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Clínica Tabancura Centro Integral Nutrición-Obesidad ]]></institution>
<addr-line><![CDATA[Santiago ]]></addr-line>
<country>Chile</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2019</year>
</pub-date>
<volume>36</volume>
<numero>2</numero>
<fpage>334</fpage>
<lpage>339</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S0212-16112019000200334&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S0212-16112019000200334&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S0212-16112019000200334&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción:  dentro de las técnicas quirúrgicas que promueven pérdida de peso se encuentran el bypass gástrico (BPG) y la gastrectomía en manga (GM). Estos procedimientos generan modificaciones en la masa muscular (MM) y masa grasa (MG).  Objetivo:  el objetivo de este trabajo fue determinar cambios en la composición corporal en pacientes sometidos a BPG y GM en el periodo de un año postcirugía.  Métodos:  estudio retrospectivo transversal multicéntrico realizado en tres centros clínicos de cirugía bariátrica de la Región Metropolitana, Chile. Se obtuvo información de MM y MG a través de bioimpedanciometría de 96 mujeres y 32 hombres, operados de BPG y GM, entre los años 2013 y 2017.  Resultados:  los sujetos operados de BPG presentaron mayor contenido de MM en el preoperatorio y al finalizar el primer año. En los seis primeros meses, la pérdida para MM, MG y % grasa total (%GT) fue similar en ambas técnicas. Los hombres con BPG presentan mayor pérdida de MM y MG en el primer trimestre postcirugía que aquellos que realizaron GM (p = 0,0453). Los sujetos sometidos a BPG presentaron mayor peso e índice de masa corporal (IMC) en el preoperatorio (p = 0,0109) y el IMC al final fue similar en ambas técnicas quirúrgicas (p = 0,6936). Los kilos perdidos de MM fueron mayores en los sujetos sometidos a BPG (p = 0,0042). Sin embargo, el % de pérdida de MM sobrepasó el recomendado (hasta 20%) en ambas técnicas y sexos.  Conclusión:  se hace necesario el abordaje nutricional para aumentar la ingesta proteica pre y postcirugía con la finalidad de preservar este compartimiento.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction:  among the surgical techniques that promote greater weight loss are Roux-en-Y gastric bypass (RYGB) and sleeve gastrectomy (SG). These procedures generate changes in muscle mass (MM) and fat mass (FM).  Objective:  the aim of this study was to determine changes in body composition in patients undergoing RYGB and SG in a period of one-year after surgery.  Methods:  a cross-sectional retrospective study was conducted in three clinical centers of bariatric surgery in the Metropolitan Region, Chile. Information on MM and FM was obtained through bioimpedance analysis of 96 women and 32 men, operated between 2013 and 2017.  Results:  RYGB operated subjects presented higher MM content preoperatively and at the end of the first year compared to SG. In the first six months, the loss for MM, FM and % total fat (%FM) was similar in both techniques. Men with RYGB present greater loss of MM and FM in the first trimester post-surgery than those who submitted to SG (p = 0.0453). Subjects submitted to RYGB presented higher weight and body mass index (BMI) in the preoperative (p = 0.0109); the BMI at the end was similar in both surgical techniques (p = 0.6936). The lost kilos of MM were greater in the subjects submitted to RYGB (p = 0.0042), however, the % loss of MM exceeds the recommended (up to 22%) in both techniques.  Conclusion:  the nutritional approach is necessary to increase protein intake pre- and post-surgery as well as physical activity in order to preserve this compartment.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Composición corporal]]></kwd>
<kwd lng="es"><![CDATA[Bypass gástrico]]></kwd>
<kwd lng="es"><![CDATA[Gastrectomía en manga]]></kwd>
<kwd lng="es"><![CDATA[Masa muscular]]></kwd>
<kwd lng="es"><![CDATA[Bioimpedanciometría]]></kwd>
<kwd lng="en"><![CDATA[Body composition]]></kwd>
<kwd lng="en"><![CDATA[Roux-en-Y gastric bypass]]></kwd>
<kwd lng="en"><![CDATA[Sleeve gastrectomy]]></kwd>
<kwd lng="en"><![CDATA[Muscle mass]]></kwd>
<kwd lng="en"><![CDATA[Bioimpedance]]></kwd>
</kwd-group>
</article-meta>
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