功能性胃肠道症状患者的饮食质量评估:挪威单中心研究
Ida Marie Holm1, Sissi Christiane Stove Lorentzen1, Monica Hauger Carlsen2
1Department of Clinical Support, Lovisenberg Diaconal Hospital, Oslo, Norway.
Food & nutrition research
|January 9, 2025
概括
功能性胃肠道 (GI) 症状的患者通常饮食质量差,营养密集食物摄入量低. 建议专注于食物组,而不仅仅是营养素,以更好地评估和治疗胃肠道健康的饮食.
科学领域:
- 胃肠病学 胃肠病学
- 营养科学 营养科学
- 饮食评估 饮食评估
背景情况:
- 饮食质量差与功能性胃肠道 (GI) 症状有关.
- 以前的饮食评估主要关注营养缺乏,忽视了饮食模式和整体食品质量.
- 这项研究解决了描述和评估功能性胃肠道症状患者的饮食质量的需要.
研究的目的:
- 描述患有功能性胃肠道症状的患者的饮食质量.
- 评估这种患者群体的饮食模式和营养摄入量之间的关系.
- 为患有功能性肠道疾病的个人提供营养指南.
主要方法:
- 包括患有胃肠道症状和诊断的患者,如刺激性肠道综合征或缓解的炎症性肠道疾病.
- 收集了所有参与者的7天权重食物记录.
- 计算食品,能源,宏观和微量营养素摄入量,通过食品指数频率和营养素建议评估饮食质量.
主要成果:
- 35名患者的红肉,奶酪和糖果摄入量高,但绿叶蔬菜,果,坚果,全谷物和豆类摄入量低.
- 蔬菜,水果,果,鱼和坚果的总摄入量低于推值.
- 微量营养素摄入量不足,对一些维生素 (D,C,A) 和矿物质 (,叶酸,,) 不足.
结论:
- 患有胃肠道症状的患者表现出整体饮食质量不足.
- 营养丰富食品的低消费与基本微量营养素的缺乏相关.
- 对于功能性胃肠道症状的饮食评估,应优先考虑食物组而不是单个营养素,以进行全面的评估.
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