Comparison Of Food Rations In Different Types Of Small Intestinal Bacterial Overgrowth Syndrome

Abstract

The aim was to assess notable diet features of patients with different types of SIBO in order to develop prevention of SIBO relapse. Materials and methods: There are analysis of three-day food diary, collected from 889 patients, undergoing CH4/H2 lactulose breath test. Results: It was found that patients with hyperproduction of CH4 demonstrated highest consumption of fruit (0,63 ± 0,7 compared with the normal levels of a healthy diet pyramid vs 0,37 ± 0,41 in H2 group, 0,39 ± 0,45, in H₂+CH₄ group) and protein dishes (1,61 ± 0,88 vs 1,25 ± 0,91 in H₂+CH₄ group, 1,37±0,84 in H2 group). Patients with isolated H2-hyperproduction consume more fat than other groups (1,20 ± 0,35 vs 1,14 ± 0,28 in group without gas overproduction, 1,15 ± 0,31 in H₂+CH₄ group). SIBO patients differ from group without gas overproduction lower red meat consumption (0,53 ± 0,66 in group without gas overproduction vs 0,31 ± 0,53 in H2 group; vs 0,37 ± 0,50 in CH4 group) and patients with hyperproduction of CH4 demonstrated highest consumption of fish (0,49 ± 0,73 vs 0,21 ± 0,41 in H2 group; vs 0,24 ± 0,77 in H₂+CH₄ group), patients with isolated H2-hyperproduction to consume more poultry (0,57 ± 0,64 vs 0,37 ± 0,50 in CH4 group; vs 0,45±0,52 in H₂+CH₄ group; vs 0,37±0,45 in group without gas overproduction). SIBO patients consumed less fiber than patients with no signs of SIBO (21,4 g/d ± 10,0 vs 19,0±9,5 in H2 SIBO group and 19,1±8,9 in H₂+CH₄ group). Conclusion: there are specific consumption patterns related to the type of the SIBO, which can be used for the planning of dietetic interventions in patients for prevention of SIBO recurrence.