Diet of patients after pouch surgery may affect pouch inflammation

Table 2 Consumption of nutrients in pouch patients and healthy controls (mean ± SD)

Nutrient	Consumption healthy controls (n = 80)	%DRI	Consumption pouch patients (n = 80)	%DRI	P value
Energy (kcal)	2655.2 ± 1313.7	-	2509.9 ± 986.4	-	0.430
Proteins (g)	112.8 ± 59.4	200%	113 ± 42.5	201%	0.977
Total fat (g)	84.4 ± 39	-	97.6 ± 40.5	-	0.038
Carbohydrates (g)	369.0 ± 215.2	284%	305.5 ± 141.4	234%	0.029
Theobromine (mg)	236.6 ± 244.5	-	77.8 ± 100	-	< 0.001
Total sugars (g)	157.5 ± 90.4	-	124 ± 76.2	-	0.012
Total dietary fiber (g)	30.7 ± 14.0	80%	26.2 ± 15.4	69%	0.055
Zinc (mg)	13.3 ± 6.5	121%	16.6 ± 9.2	151%	0.01
Retinol (μg)	832.4 ± 609.6		474.4 ± 337.1		< 0.001
Vitamin D (μg)	7.9 ± 5.7	158%	15.7 ± 19.9	314%	0.001
Vitamin C (mg)	148.2 ± 80.6	164%	210.3 ± 225.4	233%	0.022
Niacin (mg)	34.4 ± 20.0	212%	43.0 ± 18.1	269%	0.005
Total monounsaturated fatty acids (g)	30 ± 14	-	38.4 ± 16.4	-	< 0.001
Total polyunsaturated fatty acids (g)	17.9 ± 9.2	-	20.4 ± 9.2	-	0.082
Total saturated fatty acids (g)	28.0 ± 14.1	-	30 ± 15.5	-	0.006
Total W3 fatty acids (g)	0.14 ± 0.13	-	1.2 ± 3.4	-	0.03
Total W6 fatty acids (g)	16.8 ± 9.0	-	19.9 ± 9.1	-	0.4

DRI: Dietary reference intakes.