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Diet of patients after pouch surgery may affect pouch inflammation

World Journal of Gastroenterology 2013年第38期19卷 6458-6464页

作者： Orit Ianco Hagit Tulchinsky michal lusthaus Amos Ofer Erwin Santo Nachum Vaisman Iris Dotan Comprehensive Pouch Clinic IBD CenterDepartment of Gastroenterology and Liver DiseasesTel Aviv Sourasky Medical CenterTel Aviv 64239Israel Sackler Faculty of Medicine Tel Aviv UniversityTel Aviv 64239Israel Comprehensive Pouch Clinic and the Proctology Unit Department of SurgeryTel Aviv Sourasky Medical CenterTel Aviv 64239Israel Unit of Clinical Nutrition Tel Aviv Sourasky Medical CenterTel Aviv 64239Israel

AIM:To investigate the diet of pouch patients compared to healthy controls,and to correlate pouch patients’diet with disease ***:Pouch patients were recruited and prospectively followed-up at the Comprehensive Pouch Clinic at the Tel Aviv Sourasky Medical *** behavior was determined based on clinical,endoscopic and histological *** age-and sex-matched volunteers were selected from the"MABAT"Israeli Nutrition and Public Health Governmental Study and served as the control *** the participants completed a 106-item food frequency questionnaire categorized into food groups and nutritional values based on those used in the United States Department of Agriculture food pyramid and the Israeli food *** on Dietary behavior,food avoidance,the use of nutritional supplements,physical activity,smoking habits,and body-mass index(BMI)were also *** patients who had familial adenomatous polyposis(n=3),irritable pouch syndrome(n=4),or patients whose pouch surgery took place less than one year previously(n=5)were excluded from ***:The pouch patients(n=80)consumed significantly more from the bakery products food group(1.2±1.4 servings/d vs 0.6±1.1 servings/d,P<0.05)and as twice as many servings from the oils and fats(4.8±3.4 servings/d vs 2.4±2 servings/d,P<0.05),and the nuts and seeds food group(0.3±0.6 servings/d vs 0.1±0.4 servings/d,P<0.05)compared to the controls(n=80).The pouch patients consumed significantly more total fat(97.6±40.5 g/d vs 84.4±39 g/d,P<0.05)and fat components[monounsaturated fatty acids(38.4±16.4 g/d vs 30±14 g/d,P<0.001),and saturated fatty acids(30±15.5 g/d vs 28±14.1 g/d,P<0.00)]than the *** contrast,the pouch patients consumed significantly fewer carbohydrates(305.5±141.4 g/d vs 369±215.2 g/d,P=0.03),sugars(124±76.2 g/d vs 157.5±90.4 g/d,P=0.01),theobromine(77.8±100 mg/d vs 236.6±244.5 mg/d,P<0.00),retinol(474.4±337.1μg/d vs 832.4±609.6μg/d,P<0.001)and dietary fibers(26.2±15.4

关键词： Ulcerative colitis Dietary reference intake Body mass index Ileal-pouch anal anastomosis Pouch surgery Food frequency questionnaire

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