Table 2.
Dietary intake of nutrients and food groups at baseline in ulcerative colitis patients with and without clinical relapse12
|
Patient groups |
P value3 | ||
| Remission (n = 13) | Relapse (n = 7) | ||
| Energy (Kcal/d) | 1530.8 (1258.3-2121.4) | 1820.2 (1430.8-2337.1) | 0.70 |
| Nutrients | |||
| Carbohydrate (g/d) | 229.6 (217.0-253.4) | 201.5 (156.4-237.1) | 0.21 |
| Protein (g/d) | 61.6 (55.0-74.9) | 62.0 (40.6-70.0) | 0.70 |
| Fat (g/d) | 59.0 (50.7-61.6) | 62.3 (46.2-76.0) | 0.21 |
| Cholesterol (g/d) | 198.0 (155.9-275.4) | 166.8 (117.6-207.4) | 0.18 |
| SFA (g/d) | 18.5 (16.4-20.3) | 20.4 (11.9-23.8) | 0.52 |
| MUFA (g/d) | 21.3 (17.3-23.1) | 21.7 (15.0-30.4) | 0.64 |
| PUFA (g/d) | 14.4 (12.9-14.8) | 12.9 (9.1-15.5) | 0.70 |
| TFA (g/d) | 3.3 (2.8-3.5) | 3.5 (1.7-4.5) | 0.97 |
| Vitamin C (mg/d) | 112.3 (101.2-166.7) | 100.1 (93.6-124.3) | |
| Vitamin B6 (mg/d) | 1.8 (1.5-2.5) | 1.7 (1.3-1.9) | 0.52 |
| Total folate (mcg/d) | 401.3 (289.5-540.9) | 402.3 (222.8-474.9) | 0.77 |
| Vitamin B12 (mcg/d) | 3.8 (3.3-5.7) | 4.6 (2.3-5.7) | 0.90 |
| Vitamin E (IU) | 14.8 (8.7-20.8) | 10.2 (4.4-14.4) | 0.13 |
| Calcium (mg/d) | 832.0 (730.8-1234.0) | 719.9 (551.7-924.0) | 0.21 |
| Iron (mg/d) | 13.4 (10.4-25.6) | 11.7 (7.4-15.0) | 0.42 |
| Zinc (mg/d) | 9.7 (9.4-16.2) | 9.8 (6.9-10.2) | 0.64 |
| Sodium (mg/d) | 2558.6 (2175.3-2900.6) | 2521.9 (1818.8-2810.8) | 0.77 |
| Potassium (mg/d) | 2948.8 (2216.0-3624.5) | 2951.9 (1890.8-3330.1) | 0.83 |
| Fibre (g/d) | 16.1 (13.5-26.0) | 14.1 (9.7-22.2) | 0.32 |
| Sucrose (g/d) | 40.2 (29.9-47.3) | 27.6 (20.6-40.4) | 0.11 |
| Fructose (g/d) | 31.1 (18.4-42.3) | 25.5 (11.7-38.5) | 0.64 |
| Lactose (g/d) | 13.6 (9.4-19.0) | 9.8 (1.8-17.5) | 0.32 |
| Maltose (g/d) | 3.9 (3.1-4.3) | 1.6 (1.1-3.0) | < 0.01 |
| Food groups | |||
| Fruit (cup equivalents/d) | 2.1 (0.8-2.6) | 1.4 (0.7-2.0) | 0.28 |
| Vegetable (cup equivalents/d) | 1.8 (1.5-2.4) | 1.8 (1.0-3.1) | 0.77 |
| Whole grain (oz equivalents/d) | 1.0 (0.5-1.3) | 0.7 (0.2-1.1) | 0.32 |
| Meat (oz/d) | 1.0 (0.6-1.3) | 1.0 (0.3-1.8) | 1.00 |
| Processed meat (oz/d) | 0.3 (0.1-0.5) | 0.2 (0.0-1.0) | 0.83 |
| Fish (oz/d) | 0.3 (0.2-0.8) | 0.5 (0.2-2.2) | 0.64 |
| Poultry (oz/d) | 0.9 (0.1-1.3) | 0.2 (0.1-0.3) | < 0.01 |
| Dairy (cup equivalents/d) | 1.4 (1.0-1.8) | 1.2 (0.3-2.0) | 0.52 |
| Eggs (oz equivalents/d) | 0.4 (0.2-0.8) | 0.2 (0.2-0.4) | 0.42 |
| Alcohol (drink/d) | 0.6 (0.0-0.8) | 0.6 (0.0-3.5) | 0.90 |
1
Values are presented as median (interquartile range);
2
Intake of different nutrients and foods were adjusted for total energy intake using the residual method;
3
Obtained from Mann-Whitney U test. SFA: Saturated fatty acids; MUFA: Monounsaturated fatty acids; PUFA: Polyunsaturated fatty acids; TFA: Trans fatty acids.