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目前尚无炎性肠病个体饮食（包括食物忌口、饮食糖消耗）以及与非炎性肠病加拿大人群比较的全面研究。 为了分析这些相互关联的饮食成分，加拿大曼尼托巴大学收集了炎性肠病队列研究319例炎性肠病患者的食物忌口和糖摄入量数据。这些炎性肠病患者（256例）的饮食与利用营养问卷从加拿大健康措施调查（CHMS）所获非炎性肠病队列的饮食进行了配对比较。 结果发现，炎性肠病患者的食物忌口普遍为酒精、爆米花、豆类、坚果、种子、油炸食物、加工肉类熟食，尤其常见于活动型炎性肠病患者。活动型炎性肠病患者与非活动型炎性肠病患者相比，还摄入了显著较多比例的运动饮料和甜饮料。与非炎性肠病加拿大人群相比，炎性肠病患者摄入富铁食物显著较少，但是牛奶较多。 因此，炎性肠病患者食物忌口普遍，但是可能较多由于个人喜好，同时糖过量饮料可能取代营养更高的食物。炎性肠病患者的饮食整体上与非炎性肠病加拿大人群的饮食不同，但是两组饮食均可见缺陷。考虑到炎性肠病患者的营养不良，经过培训的营养师作为炎性肠病团队成员，营养教育应解决饮食忌口和整体均衡营养，作为治疗和预防营养缺乏的一部分。 JPEN J Parenter Enteral Nutr. 2016;40(3):405-11. What Are Adults With Inflammatory Bowel Disease (IBD) Eating? A Closer Look at the Dietary Habits of a Population-Based Canadian IBD Cohort. Vagianos K, Clara I, Carr R, Graff LA, Walker JR, Targownik LE, Lix LM, Rogala L, Miller N, Bernstein CN. University of Manitoba, Winnipeg, Manitoba. BACKGROUND: A comprehensive study of what individuals with inflammatory bowel disease (IBD) are eating that encompasses food avoidance, dietary sugar consumption, and a comparison with the non-IBD Canadian population has not been documented. The aim was to analyze these interrelated dietary components. METHODS: Food avoidance and sugar intake data were collected from 319 patients with IBD enrolled in the University of Manitoba IBD Cohort Study. Diets of those with IBD (n = 256) were compared with a matched, non-IBD Canadian cohort using the nutrition questions obtained from the Canadian Health Measures Survey (CHMS). RESULTS: Food avoidance among IBD is prevalent for alcohol, popcorn, legumes, nuts, seeds, deep-fried food, and processed deli meat, with a higher prevalence among those with active IBD. Patients with active IBD also consumed significantly more portions of sports drinks and sweetened beverages compared with those with inactive disease. Compared with the non-IBD Canadian population, patients with IBD consume significantly less iron-rich food but more milk. CONCLUSIONS: Food avoidance is common among those with IBD but may be due more to personal preferences, while sugar-laden beverages may be displacing other foods higher in nutrients. The overall diet of patients with IBD differed from that of the non-IBD Canadian population, but deficiencies were observed in both groups. Considering malnutrition among persons living with IBD, nutrition education by trained dietitians as part of the IBD team is imperative to address food avoidance and overall balance nutrition as part of treating and preventing nutrition deficiencies. KEYWORDS: gastroenterology; nutrition; nutrition assessment; research and diseases; vitamins PMID: 25189173 DOI: 10.1177/0148607114549254 |
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