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 |
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.