Diet of patients after pouch surgery may affect pouch inflammation

Table 4 Food group consumption in patients with recurrent acute and chronic pouchitis vs patients with a normal pouch (mean ± SD)

Food group	Consumption normal pouch patients (n = 23, servings/d)	Consumption recurrent acute and chronic pouchitis patients (n = 45, servings/d)	Recommendation1	P value
Grains	7.0 ± 3.5	7.3 ± 4.5	6-112	0.7
Bakery	1.0 ± 1.4	1.2 ± 1.3	6-112	0.4
Potatoes	0.5 ± 0.4	0.8 ± 0.6	6-112	0.15
Vegetables	4.5 ± 3.0	3.3 ± 2.1	3-5	0.06
Fruits	3.6 ± 4.1	1.8 ± 1.7	2-4	0.015
Dairy	4.3 ± 3.0	3.7 ± 3.0	2-3	0.43
Meat, fish and poultry	2.4 ± 1.5	2.4 ± 1.8	2-33	0.99
Eggs	0.6 ± 0.5	0.5 ± 0.4	2-33	0.37
Legumes	0.2 ± 0.4	0.3 ± 0.5	2-33	0.28
Oils and fats	5.3 ± 3.0	4.7 ± 3.8	Limited	0.5
Nuts and seeds	0.4 ± 0.8	2.3 ± 0.4	Limited	0.55
Snacks and soft drinks	4.4 ± 3.0	5.5 ± 5.0	Limited	0.38
Water	6.0 ± 3.9	6.0 ± 3.5	-	0.93

¹Serving recommendations according to food pyramid (n = 20);

²6-11 servings are recommended for the grains, baked goods or potato categories;

³2-3 servings are recommended for the meat, fish and poultry, eggs, and legume categories.