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.

Table 2 Consumption of nutrients in pouch patients and healthy controls (mean ± SD)

Nutrient	Consumption healthy controls (n = 80)	%DRI	Consumption pouch patients (n = 80)	%DRI	P value
Energy (kcal)	2655.2 ± 1313.7	-	2509.9 ± 986.4	-	0.430
Proteins (g)	112.8 ± 59.4	200%	113 ± 42.5	201%	0.977
Total fat (g)	84.4 ± 39	-	97.6 ± 40.5	-	0.038
Carbohydrates (g)	369.0 ± 215.2	284%	305.5 ± 141.4	234%	0.029
Theobromine (mg)	236.6 ± 244.5	-	77.8 ± 100	-	< 0.001
Total sugars (g)	157.5 ± 90.4	-	124 ± 76.2	-	0.012
Total dietary fiber (g)	30.7 ± 14.0	80%	26.2 ± 15.4	69%	0.055
Zinc (mg)	13.3 ± 6.5	121%	16.6 ± 9.2	151%	0.01
Retinol (μg)	832.4 ± 609.6		474.4 ± 337.1		< 0.001
Vitamin D (μg)	7.9 ± 5.7	158%	15.7 ± 19.9	314%	0.001
Vitamin C (mg)	148.2 ± 80.6	164%	210.3 ± 225.4	233%	0.022
Niacin (mg)	34.4 ± 20.0	212%	43.0 ± 18.1	269%	0.005
Total monounsaturated fatty acids (g)	30 ± 14	-	38.4 ± 16.4	-	< 0.001
Total polyunsaturated fatty acids (g)	17.9 ± 9.2	-	20.4 ± 9.2	-	0.082
Total saturated fatty acids (g)	28.0 ± 14.1	-	30 ± 15.5	-	0.006
Total W3 fatty acids (g)	0.14 ± 0.13	-	1.2 ± 3.4	-	0.03
Total W6 fatty acids (g)	16.8 ± 9.0	-	19.9 ± 9.1	-	0.4

DRI: Dietary reference intakes.

Table 3 Demographic characteristics of pouch patient subgroups

	Normal pouch (n = 23)	Recurrent acute and chronic pouchitis (n = 45)	P value
Male/female	11/12	22/23	0.56
Age (yr)	53.2 ± 13.7	43.0 ± 14.9	< 0.001
Mean time since surgery (yr)	7.8 ± 4.4	11.0 ± 6.3	0.04
Operation stages (1/2/3)	4/16/3	4/34/7	0.4
Body mass index (kg/m2)	27 ± 4.9	22.6 ± 3.2	< 0.001
Food avoidance	60.90%	73.30%	0.21
Probiotics consumption	30.40%	31.10%	0.6
Vitamins/supplement consumption	43.50%	66.70%	0.06
Smokers	4.30%	13.30%	0.24

Table 4 Food group consumption in patients with recurrent acute and chronic pouchitis vs patients with a normal pouch (mean ± SD)

Food group	Consumption normal pouch patients (n = 23, servings/d)	Consumption recurrent acute and chronic pouchitis patients (n = 45, servings/d)	Recommendation1	P value
Grains	7.0 ± 3.5	7.3 ± 4.5	6-112	0.7
Bakery	1.0 ± 1.4	1.2 ± 1.3	6-112	0.4
Potatoes	0.5 ± 0.4	0.8 ± 0.6	6-112	0.15
Vegetables	4.5 ± 3.0	3.3 ± 2.1	3-5	0.06
Fruits	3.6 ± 4.1	1.8 ± 1.7	2-4	0.015
Dairy	4.3 ± 3.0	3.7 ± 3.0	2-3	0.43
Meat, fish and poultry	2.4 ± 1.5	2.4 ± 1.8	2-33	0.99
Eggs	0.6 ± 0.5	0.5 ± 0.4	2-33	0.37
Legumes	0.2 ± 0.4	0.3 ± 0.5	2-33	0.28
Oils and fats	5.3 ± 3.0	4.7 ± 3.8	Limited	0.5
Nuts and seeds	0.4 ± 0.8	2.3 ± 0.4	Limited	0.55
Snacks and soft drinks	4.4 ± 3.0	5.5 ± 5.0	Limited	0.38
Water	6.0 ± 3.9	6.0 ± 3.5	-	0.93

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.