Diana Wasiluk

Irritable bowel syndrome (IBS) is a chronic disease with recurrent abdominal pain, disturbed bowel emptying, and changes in stool consistency. We compared the effectiveness of three different dietary treatment plans (G1-FM-low FODMAP diet, G2-IP IgG based elimination-rotation-diet, and as control group, the G3-K control diet recommended by an attending gastroenterologist) in treating patients diagnosed with mixed irritable bowel syndrome. A total of seventy-three female patients diagnosed with a mixed form of irritable bowel syndrome (IBS-M) were enrolled in the study. The diet of each patient in Group 1 (G1-FM) and 2 (G2-IP) was determined individually during a meeting with a dietitian. Patients from Group 3 (G3-K) received nutrition advice from a gastroenterologist. Significant differences in the reduction of IBS symptoms were found between the groups. IBS symptoms as well as comorbid symptoms significantly improved or disappeared completely in the G2-IP group (idiopathic abdominal pain, p < 0.001; abdominal pain after a meal, p < 0.001; abdominal pain during defecation, p = 0.008), while in the G1-FM group, some of the IBS symptoms significantly improved (mucus in stool, p = 0.031; bloating, p < 0.001). In group G3-K no significant improvement was seen. Based on the results of this open-label study, it was concluded that various dietary interventions in the treatment of IBS-M patients do not uniformly affect the course and outcomes of disease management. Rotation diets based on IgG show significantly better results compared to other diets.

Background Irritable bowel syndrome (IBS) is a chronic disease with recurrent abdominal pain, disturbed bowel emptying and change in stool consistency. We compared the effectiveness of dietary treatment of three different diet plans (G1-FM-low FODMAP diet, G2-IP IgG based elimination-rotation-diet, and as control group, G3-K control diet recommended by an attending gastroenterologist) in treating patients diagnosed with mixed irritable bowel syndrome. Methods 73 female patients diagnosed with mixed form of irritable bowel syndrome (IBS-M) were enrolled in the study. The diet of each patient in group 1 (G1-FM) and 2 (G2-IP) was determined individually during a meeting with dietitian. Patients from group 3 (G3-K) received nutrition advice from a gastroenterologist. Results Significant differences in reduction of IBS symptoms were found between the groups. IBS symptoms as well as comorbid symptoms significantly improved or disappeared completely in the G2-IP group, while in the G1-FM group, some of the IBS symptoms significantly improved. In group G3-K no significant improvement was seen.Conclusion Based on the results of this open study it was found that the different dietary intervention in the treatment of patients with IBS-M was unlikely effective. The G2-IP IgG based elimination-rotation-diet demonstrating a significant overall superior result compared to the others. Trial registration The clinical trial was retrospective registered at ClinicalTrials.gov, March 12, 2020, ClinicalTrials.gov ID: NCT04307368.

Irritable Bowel Syndrome (IBS) is one of the most frequent digestive system diseases, of various medical signs. It is assumed that proper life style, including appropriate, rational diet is a factor helpful for treating such a disorder. The purpose of this paper was to assess the selected dietary habits, and to evaluate the nutritional value of daily food rations for patients with a mixed type of Irritable Bowel Syndrome. The questionnaire survey involved a group of 32 women suffering from a mixed type of Irritable Bowel Syndrome (The Rome III Diagnostic Criteria were used to diagnose the disease). The control group was comprised of 32 healthy women. The methods used to assess the diet were divided into quantitative and qualitative ones. The most frequent dietary mistakes among patients with IBS were associated with snacking sweets (83.0% of the subjects) and fruit (17.0% of the subjects) between the meals. A higher intake of sucrose was found amongst women with IBS, than in the case of the control group (p=0.0169). The analysis of the results demonstrated a significantly higher intake of water (derived from drinks and foods) amongst patients with IBS, than in the case of women of the control group (p=0.0267). An insufficient intake of plant proteins and polyunsaturated fatty acids was recorded in both groups. The supply of protein in general, animal protein, fat in general, saturated fatty acids and sodium, exceeded the recommended norm, both amongst women with IBS and women of the control group. The obtained examination results showed that there are significant dietary improprieties in the diet of women suffering from IBS. In order to eliminate these mistakes in the future, it seems justified to extend the knowledge on rational nutrition amongst patients with IBS.

The frequency of obesity occurrence is constantly increasing all over the world and becoming global epidemic. Facing the lack of the efficiency of conservative treatment, patients with II and III degree of obesity are qualified for surgical treatment; however, the efficiency of surgical treatment is connected with permanent change of nutritional habits and previous lifestyle of the patient. Modification of the way of nutrition, regardless of the type of bariatric procedure, should especially include the lowering of food energetic value and change of type, consistency and size of consumed food. Nutritional treatment after bariatric procedures is multistage. It includes clear liquid diet, full liquid diet, pureed diet, mechanically altered soft diet and regular diet. Gradual expanding of the diet protects gastrointestinal tract from chemical, mechanical and thermal irritation by the food. It also should prevent nutritional deficiencies. Significant influence on the result of surgical treatment of obesity has also regular intake of food, consuming products with high nutritional value, avoiding confectionery and fat products, consuming proper amounts of protein (60-80 g/day) and vitamin-mineral supplementation.

Introduction: Psoriasis is a chronic inflammatory systemic disorder. It has been suggested that dietary factors may influence the course and severity of the disease. Aim : To assess nutritive values of daily food rations (DFRs) of patients with psoriasis vulgaris and to correlate them with...