Dietary correction of nutrition status in patients with irritable colon syndrome

• V.A. Dotsenko
• I.A. Kononenko

AbstractHygienic and dietology estimation of cereal breakfast (oat muesli and crispbread) were carried out on 137 irritable colon syndrome (SRK) patients with functional chronic constipation. It is established that inclusion of cereal breakfast in a diet of such patients positively influences on motor-evacuation function of digestive tract and promotes improvement of indicators of carbohydrate and lipid metabolism. It is important for patients with overweight and type 2 diabetes. Positive improvements of research allow making a cereal breakfast use recommendations: muesli in number of 50 g/days (with milk or kefir), crispbread and crunchy snacks in number of 100 g/days – in SRK patients with functional chronic constipation dietary nutrition.

Keywords:muesli, crunchy snacks, crispbread, irritable colon syndrome, dietary nutrition, toasting breakfast food

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