[Dietary characteristics of patients with inflammatory bowel diseases].

Objective: To evaluate nutritional status and dietary habits of Lithuanian patients with ulcerative colitis and Crohn's disease and to compare with those of healthy controls.

Materials And Methods: A case-control study was conducted in the Department of Gastroenterology, Kaunas University of Medicine Hospital. A total of 101 patients with ulcerative colitis, 44 with Crohn's disease, and 178 healthy controls were examined with the help of standard self-report questionnaire about daily dietary habits. Healthy controls were evaluated in primary care centers during preventive examinations. Body mass index was calculated for all patients in a standard way.

Results: There was no statistically significant difference between patients and controls concerning consumption of coffee, tea, chewing gum, type of fat for meal preparation, white bread, cooked potatoes and sausages, non-carbonated water. Patients with inflammatory bowel diseases statistically significantly less frequently consumed fresh milk, cheese, fish, fried potatoes, and soda drinks. Patients with Crohn's disease statistically significantly less frequently consumed fresh fruits and patients with ulcerative colitis--fresh vegetables as compared to controls. Body mass index of patients with inflammatory bowel diseases was significantly lower compared to controls, and patients with Crohn's disease had significantly lower body mass index than ulcerative colitis patients.

Conclusions: Patients with inflammatory bowel diseases have lower body mass index than healthy controls. Patients consume fresh milk, cheese, canned and fresh vegetables and fruits less frequently; therefore, primary care physicians and patients should be provided with teaching and more information about nutrition issues.