Lifestyle-related disease in Crohn’s disease: Relapse prevention by a semi-vegetarian diet

Table 4 Content of semi-vegetarian diet (2000 kcal/d)

	SVD	DRI
Energy
Protein (%)	16.1 ± 0.5	< 20
Fat (%)	18.6 ± 1.4	20-30
Carbohydrate (%)	66.1 ± 1.6	50-70
Content
Protein (g)	80.3 ± 3.0	M 60, F 50
Fat (g)	41.4 ± 3.6
Carbohydrate (g)	330.2 ± 11.4
Dietary fiber (g)	32.4 ± 2.1	M 20, F 17
Soluble dietary fiber (g)	6.8 ± 0.7
Insoluble dietary fiber (g)	23.3 ± 1.6
Calcium (mg)	873.7 ± 65.2	M 600-650, F 600
Phosphorus (mg)	1882.7 ± 101.8	M 1050, F 900
Iron (mg)	19.3 ± 1.3	M 7.5, F 10.5
Sodium (mg)	4492.9 ± 342.1	600
Kalium (mg)	4281.7 ± 250.6	M 2000, F 1600
Vitamin A (μgRE)	1416.6 ± 360.9	M 750, F 600
Vitamin B1 (mg)	2.0 ± 0.2	M 1.4, F 1.1
Vitamin B2 (mg)	1.3 ± 0.2	M 1.6, F 1.2
Niacin (mg)	26.6 ± 3.1	M 15, F 12
Vitamin C (mg)	133.1 ± 23.4	100
Vitamin D (μg)	3.2 ± 1.0	5
Vitamin E (mg)	12.3 ± 1.9	M 9, F 8
Cholesterol (mg)	285.9 ± 72.1	M < 700, F < 600
NaCl (g)	10.9 ± 0.8	M < 10, F < 8
Polyunsaturated fatty acid (g)	13.9 ± 1.9
Monounsaturated fatty acid (g)	9.3 ± 0.9
Saturated fatty acid (g)	7.1 ± 0.9
P:S ratio	2.0 ± 0.2

SVD: Semi-vegetarian diet, Figure is mean ± 1SD of 28 d; DRI: Dietary reference intakes for Japanese[52], Figures for ages above 18 are shown; P:S: Polyunsaturated fatty acids:saturated fatty acids.