Nutritional concerns in the population of patients with irritable bowel syndrome treated at the Hospital of the School of Medicine, University of São Paulo (HCFMUSP)

Author(s)

Daiana Amarante

• Document type: Master's Dissertation
• Press: São Paulo.
• Institution: Universidade de São Paulo (USP). Faculdade de Medicina (FM/SBD)
• Defense date: 2013-05-28

Examining board members

Aderson Omar Mourão Cintra Damião; Wilson Roberto Catapani

• Advisor: Aderson Omar Mourão Cintra Damião

Abstract

INTRODUCTION: Irritable Bowel Syndrome (IBS) is a functional disorder of the GI tract that affects about 20% of the adult population. The main symptoms involve the malfunction of the bowel, associated with abdominal pain, diarrhea or constipation manifestation, without providing structural and biochemical alterations of the intestine. The most appropriate way to treat the patient is through a broad and comprehensive approach, but individualized, trying to identify the factors triggering or aggravating symptoms, inherent to each patient. At all levels of care, the patient should be guided regarding diet. OBJECTIVE: The primary objective of the study was to evaluate the group of foods that exacerbate or trigger symptoms/signs in IBS patients treated in the outpatient clinic of our hospital. Additionaly, we evaluated clinical characteristics and nutritional features such as nutritional status, food intake and bowel habits. METHODOLOGY: 140 patients who met were studied in the present work. Information was obtained through clinical and dietary surveys at the appointment by a nutritionist and by chart review. Data collected included age, sex, educational level, height, weight, bowel habits, symptoms, appearance of feces (Bristol Scale), food intake and food intolerance (aliments that exacerbate or trigger symptoms/signs). RESULTS: Among the patients, 63% were eutrophic. Abdominal pain, flatulence / bloating, sensation of incomplete evacuation and abdominal bloating was mentioned by over 60% of patients. There was a significant association between the appearance of the feces and bowel habits. Food intolerance was mentioned by 82.8% of patients. Foods most cited by patients as exacerbating or triggering IBS symptoms were fried foods in general, milk, beans, chocolate, coffee, cabage and pastries (i.e pasta, pizza). Statistically significant correlations were detected between consumption of fried foods and flatulence; chocolate and pizza and bloating; margarine and constipation; milk and mucus in feces; white bread and heartburn; pasta with sauce and beans and abdominal pain and bloating. CONCLUSIONS: This study revealed a high prevalence of food intolerance in our outpatient population of IBS patients. The main food triggers of IBS symptoms/signs were identified, duly listed and will certainly guide the dietary approach in IBS patients in future studies (AU)

• FAPESP's process: 10/03165-2 - Epidemiological and Nutritional the population of patients with Irritable Bowel Syndrome that are assisted at the HCFMUSP.
• Grantee: Daiana Amarante
• Support Opportunities: Scholarships in Brazil - Master