Diet of patients after pouch surgery may affect pouch inflammation

Table 1 Food group consumption in pouch patients and healthy controls (mean ± SD)

Food group	Consumption healthy controls (n = 80, servings/d)	Consumption pouch patients (n = 80, servings/d)	Recommendation1	P value
Grains	6.1 ± 4.0	6.9 ± 4.01	6-112	0.213
Bakery	0.6 ± 1.1	1.2 ± 1.4	6-112	0.030
Potatoes	0.5 ± 0.5	0.7 ± 0.6	6-112	0.063
Vegetables	3.9 ± 2.7	3.6 ± 2.7	3-5	0.49
Fruits	2.2 ± 2.1	2.5 ± 2.8	2-4	0.47
Dairy	3.7 ± 2.6	4 ± 3.3	2-3	0.52
Meat, fish and poultry	2.4 ± 2.2	2.3 ± 1.6	2-33	0.945
Eggs	0.4 ± 0.5	0.5 ± 0.4	2-33	0.206
Legumes	0.4 ± 0.6	0.3 ± 0.5	2-33	0.094
Oils and fats	2.4 ± 2.0	4.8 ± 3.4	Limited	0.000
Nuts and seeds	0.1 ± 0.4	0.3 ± 0.6	Limited	0.012
Snacks and soft drinks	4.5 ± 3.0	5.0 ± 4.5	Limited	0.353
Water	6.0 ± 3.9	6.0 ± 3.5	-	0.913

¹Serving recommendations according to food pyramid (n = 20);

²6-11 servings are recommended for the grains, baked goods or potato categories;

³2-3 servings are recommended for the meat, fish and poultry, eggs, and legume categories.