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 |
1
Serving recommendations according to food pyramid (n = 20);
2
6-11 servings are recommended for the grains, baked goods or potato categories;
3
2-3 servings are recommended for the meat, fish and poultry, eggs, and legume categories.