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Table 4 Diet in patients with and without irritable bowel syndrome (IBS)

From: Prevalence and predictors of irritable bowel syndrome in patients with morbid obesity: a cross-sectional study

Macronutrient or food group No IBS
n = 70
IBS
n = 27
p-value
Carbohydrate (% of total energy intake) 43 (6) 45 (10) 0.20
Sugar (% of total energy intake) 5 (1–14) 5 (1–56) 0.34#
Protein (% of total energy intake) 19 (3) 17 (4) 0.04
Fat (% of total energy intake) 35 (6) 35 (9) 0.94
Saturated fat (% of total energy intake) 12 (2) 13 (4) 0.46
Monounsaturated fat (% of total energy intake) 12 (3) 12 (3) 0.95
Polyunsaturated fat (% of total energy intake) 7 (2) 6 (2) 0.52
Dietary fiber intake (intake in g/day) 33 (11) 32 (9) 0.53
Bread (intake in g/day) 176 (74) 175 (80) 0.99
Other cereals (intake in g/day) 54 (42) 70 (62) 0.14
Cakes (intake in g/day) 27 (44) 22 (24) 0.59
Potatoes (intake in g/day) 67 (48) 67 (51) 0.94
Vegetables (intake in g/day) 345 (197) 301 (166) 0.31
Fruit and berries (intake in g/day) 320 (251) 295 (188) 0.64
  1. The results are given as mean (SD) for continuous variables with normal distribution and median (range) for other continuous variables. Energy intake and intake of different food groups are estimated from food frequency questionnaires in a subset of 97 patients recruited at Innlandet Hospital Trust Gjøvik. Differences between patients with and without IBS are analyzed with t-tests and Mann-Whitney U test (marked with #)