Hospital-Based Preliminary Observations of Dietary Intake and Physical Activity in Saudi Patients with Colorectal Polyps: A Call for Nutrition Care Integration after Polypectomy Procedure
Abstract
:1. Introduction
2. Materials and Methods
2.1. Study Design
2.2. Subjects and Recruitment
2.3. Study Instruments and Data Collection
2.4. Statistical Analysis
3. Results
3.1. Subject Characteristics
3.2. Dietary Assessment
3.2.1. Estimation of Energy and Macronutrient Intakes Using the FFQ:
3.2.2. Estimation of Food Intake Using the FFQ:
3.3. Physical Activity Assessment
3.4. Measurements of Serum Vitamin D, Folate, and CRP
4. Discussion
5. Conclusions
Funding
Acknowledgments
Conflicts of Interest
References
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Variables | n | % |
---|---|---|
Age (years) | ||
35–45 | 5 | 17 |
46–55 | 6 | 20 |
56–65 | 13 | 43 |
66–75 | 5 | 17 |
76–85 | 1 | 3 |
Income (Saudi Riyal /month) | ||
<5000 | 9 | 30 |
5000–10,000 | 8 | 27 |
10,000–15,000 | 6 | 20 |
>15,000 | 7 | 23 |
Education | ||
Uneducated | 2 | 7 |
Primary | 7 | 23 |
Secondary | 3 | 10 |
High school | 6 | 20 |
College/diploma | 11 | 37 |
Higher education | 1 | 3 |
Anthropometric | Median | IQR (Q1–Q3) |
Height (cm) | 164 | 154–169 |
Weight (kg) | 70 | 63–73 |
BMI (kg/m2) | 26 | 24–28 |
BMI category | n | % |
Normal weight (18.5–24.9 kg/m2) | 10 | 33 |
Overweight (25.0–29.9 kg/m2) | 16 | 53 |
Obese (>30.0 kg/m2) | 4 | 17 |
Median | IQR (Q1–Q3) | % of Energy Intake | |
---|---|---|---|
Energy (kcal/day) | 1600 | 1384–2222 | |
Carbohydrate (g/day) | 211 | 166–305 | 53 |
Fat (g/day) | 65 | 49–80 | 36 |
Protein (g/day) | 67 | 54–83 | 17 |
Fiber (g/day) | 13 | 10–21 | |
Cholesterol (mg/day) | 169 | 136–237 | |
SFA (g/day) * | 24 | 17–26 | |
MUFA (g/day) * | 21 | 17–27 | |
PUFA (g/day) * | 12 | 10–22 |
Food Group * | Food Items (Daily) | Overall (n = 30) | ||
---|---|---|---|---|
Median | Q1 | Q3 | ||
Bread, Cereal, Rice, and Pasta group (recommended: 6–11 servings daily) | Cornflakes | 0.0 | 0.0 | 0.0 |
Rice, kabsa, pasta, and saleeg | 0.7 | 0.4 | 1.4 | |
White bread (e.g., white Arabic, white toast, and French toast) | 0.9 | 0.3 | 1.4 | |
Brown bread | 0.2 | 0.0 | 1.0 | |
Savories (e.g., pizza, pies, chips) | 0.3 | 0.1 | 0.4 | |
Total | 2.5 | 1.9 | 4.0 | |
Fruit group (recommended: 2–4 servings daily) | Fruit (e.g., apples, bananas, grapes, melons, and oranges) | 1.8 | 0.9 | 3.5 |
Dried fruits | 0.1 | 0.0 | 0.2 | |
Dates (dried and fresh) | 0.2 | 0.1 | 1.0 | |
Fresh juices | 0.2 | 0.1 | 0.2 | |
Total | 3.0 | 1.5 | 4.9 | |
Vegetable group (recommended: 3–5 servings daily) | Salad vegetables (e.g., cucumbers, tomatoes, lettuce, and peppers) | 1.7 | 1.1 | 3.8 |
Other vegetables (e.g., cabbage, cauliflower, aubergines, okra, onions, and spinach) | 1.5 | 0.8 | 2.0 | |
Cooked, boiled, and fried potatoes | 0.2 | 0.2 | 0.3 | |
Total | 4.0 | 2.6 | 5.6 | |
Protein food group (recommended: 2–3 servings daily) | Peas, beans, and lentils | 0.3 | 0.1 | 0.6 |
Nuts and seeds (e.g., peanuts, melon seeds, and pistachio nuts) | 0.4 | 0.1 | 0.6 | |
Red meat (beef, lamb, brain, kidneys, and liver) | 0.3 | 0.2 | 0.4 | |
Poultry (chicken) | 0.2 | 0.2 | 1.0 | |
Meat products (e.g., shawarmas and burgers) | 0.1 | 0.0 | 0.2 | |
Fish and fish products | 0.2 | 0.1 | 0.3 | |
Egg and egg dishes | 0.4 | 0.2 | 0.4 | |
Total | 2.1 | 1.6 | 2.6 | |
Dairy products group (recommended: 2–3 servings daily) | Milk | 0.2 | 0.1 | 1.0 |
Cheeses | 0.8 | 0.2 | 1.8 | |
Yoghurts | 0.8 | 0.2 | 1.1 | |
Ice cream | 0.1 | 0.0 | 0.1 | |
Total | 2.4 | 1.2 | 3.1 | |
Fats and sweets group (recommended: sparingly) | Fats (e.g., butter, olive oil, and vegetable oil) | 2.0 | 1.2 | 2.4 |
Syrups, preserves, and sweeteners | 0.6 | 0.2 | 1.2 | |
Total | 2.5 | 1.8 | 3.2 | |
Miscellaneous | Black and green teas and coffees | 2.0 | 1.0 | 3.9 |
Other beverages (e.g., juices and soda drinks) | 0.4 | 0.3 | 1.1 | |
Sauces | 0.2 | 0.0 | 0.3 | |
Pickles and spices | 1.3 | 0.7 | 2.0 | |
Ginger, mint, parsley, and coriander | 1.2 | 0.3 | 2.0 |
Level (Score) | Overall (n = 30) |
---|---|
n (%) | |
Very active (>40) | 0 (0) |
Active (30–39) | 2 (7) |
Moderate activity (20–29) | 3 (10) |
Non-active (<20) | 25 (83) |
Biomarkers | Median | IQR |
---|---|---|
Serum 25-hydroxy vitamin D (nmol/L) | 47.2 (n = 24/30) | 29.0–76.3 |
Serum folate (nmol/L) | 23.1 (n = 24/30) | 17.2–31.5 |
C-reactive protein (mg/dL) | ||
Normal (n = 8/21) | <3.0 | - |
Raised CRP (n = 13/21) | 11.8 | 7.5–15.4 |
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Alkhaldy, A.A. Hospital-Based Preliminary Observations of Dietary Intake and Physical Activity in Saudi Patients with Colorectal Polyps: A Call for Nutrition Care Integration after Polypectomy Procedure. Gastrointest. Disord. 2020, 2, 96-106. https://doi.org/10.3390/gidisord2020009
Alkhaldy AA. Hospital-Based Preliminary Observations of Dietary Intake and Physical Activity in Saudi Patients with Colorectal Polyps: A Call for Nutrition Care Integration after Polypectomy Procedure. Gastrointestinal Disorders. 2020; 2(2):96-106. https://doi.org/10.3390/gidisord2020009
Chicago/Turabian StyleAlkhaldy, Areej Ali. 2020. "Hospital-Based Preliminary Observations of Dietary Intake and Physical Activity in Saudi Patients with Colorectal Polyps: A Call for Nutrition Care Integration after Polypectomy Procedure" Gastrointestinal Disorders 2, no. 2: 96-106. https://doi.org/10.3390/gidisord2020009