TABLE 3.
Changes in Gastrointestinal Symptoms, Subjective Health, SEO Index, LDL Cholesterol, and Fasting Glucose Over Time in Patients With Ulcerative Colitis, Eating Products Containing Oat Bran (12 g Dietary Fiber, 6 g β-Glucan) or Wheat (Control, 5 g Dietary Fiber, <0.5 g β-Glucan), and Fulfilling the 24-Week Study (n = 47/47) (Mean ± SDa)
| Analyses | 0 Weeks | 8 Weeks | 16 Weeks | 24 Weeks |
|---|---|---|---|---|
| Gastrointestinal symptoms | ||||
| Indigestion | ||||
| Oat bran | 1.11 ± 0.58 | 1.10 ± 0.64 | 0.94 ± 0.61* | 1.07 ± 0.64 |
| Control | 0.86 ± 0.61 | 0.92 ± 0.70 | 0.86 ± 0.59 | 0.99 ± 0.66 |
| Diarrhea | ||||
| Oat bran | 0.72± 0.77 | 0.81 ± 0.99 | 0.71 ± 0.70 | 0.80 ± 0.93 |
| Control | 0.45 ± 0.56 | 0.41 ± 0.59 | 0.40 ± 0.57 | 0.58 ± 0.84 |
| Obstipation | ||||
| Oat bran | 0.38 ± 0.48 | 0.54 ± 0.81 | 0.41 ± 0.44 | 0.42 ± 0.45 |
| Control | 0.42 ± 0.58 | 0.61 ± 0.90(*) | 0.50 ± 0.77 | 0.60 ± 0.74* |
| Abdominal pain | ||||
| Oat bran | 0.62 ± 0.54 | 0.67 ± 0.76 | 0.50 ± 0.46 | 0.60 ± 0.51 |
| Control | 0.39 ± 0.47 | 0.67 ± 0.66*** | 0.43 ± 0.49 | 0.59 ± 0.6* |
| Reflux | ||||
| Oat bran | 0.39 ± 0.61 | 0.36 ± 0.55 | 0.34 ± 0.65 | 0.44 ± 0.63 |
| Control | 0.23 ± 0.48 | 0.28 ± 0.52 | 0.28 ± 0.51 | 0.41 ± 0.61* ,¶,ǂ |
| Total gastrointestinal symptoms | ||||
| Oat bran | 0.64 ± 0.38 | 0.69 ± 0.49 | 0.58 ± 0.37 | 0.67 ± 0.41 |
| Control | 0.47 ± 0.35 | 0.58 ± 0.45* | 0.49 ± 0.36 | 0.64 ± 0.49* ,ǂ |
| Subjective health | ||||
| Symptom burden (SHS1) | ||||
| Oat bran | 0.9 ± 1.6 | 1.2 ± 1.9 | 0.9 ± 1.5 | 1.3 ± 2.0 |
| Control | 0.6 ± 1.5 | 0.7 ± 1.9 | 0.7 ± 1.6 | 1.3 ± 2.1*,¶ |
| Daily function (SHS2) | ||||
| Oat bran | 0.4 ± 1.0 | 0.3 ± 0.9 | 0.3 ± 0.8 | 0.6 ± 1.5 |
| Control | 0.4 ± 1.2 | 0.4 ± 1.6 | 0.2 ± 0.6 | 0.7 ± 1.7 |
| Disease-related worry (SHS3) | ||||
| Oat bran | 0.5 ± 1.4 | 0.6 ± 1.5 | 0.4 ± 1.1 | 0.6 ± 1.3 |
| Control | 0.7 ± 1.8 | 0.5 ± 1.7 (*) | 0.8 ± 2.2 | 0.9 ± 1.6* |
| General well-being (SHS4) | ||||
| Oat bran | 1.1 ± 1.8 | 1.7 ± 2.3 | 1.2 ± 1.8 | 1.3 ± 1.6 |
| Control | 1.0 ± 1.7 | 1.8 ± 2.6 | 1.4 ± 2.2 | 1.4 ± 2.0 |
| SEO | ||||
| Oat bran | 102.6 ± 16.8 | 105.4 ± 19.5 | 102 ± 17 | 105.5 ± 21.9 |
| Control | 102 ± 12.2 | 101.2 ± 10.9 | 104.4 ± 18.7 | 102.3 ± 19.3 |
| LDL cholesterol (mmol/L) | ||||
| Oat bran | 2.9 ± 1.0 | 2.6 ± 0.8(*) | 2.7 ± 0.9 | 2.6 ± 1.0* |
| Control | 3.0 ± 0.9 | 3.0 ± 1.0 | 2.9 ±1.0 | 2.9 ± 0.8 |
| Blood sugar (mmol/L) | ||||
| Oat bran | 5.0 ± 1.6 | 5.2 ± 1.3 | 5.3 ± 1.0 | 5.1 ± 1.0 |
| Control | 4.9 ± 0.6 | 5.6 ± 2.9*** | 5.1± 0.7(*) | 5.2 ± 0.6** |
aSignificant differences for each diet group compared with week 0. (*) P = 0.05–0.1, * P < 0.05, ** P < 0.01, *** P < 0.001.
With week 8 ¶ P < 0.05; with week 16, ǂ P < 0.05.