Pilipenko V I, Isakov V A, Vlasova A V, Lantseva M A, Morozov S V
Federal Research Centre of Nutrition, Biotechnology and Food Safety, 109240, Moscow, Russian Federation.
Vopr Pitan. 2020;89(3):106-113. doi: 10.24411/0042-8833-2020-10034. Epub 2020 May 18.
Small intestinal bacterial overgrowth (SIBO) is a widespread disease which antibiotic therapy is not effective enough and the relapse rate is high. Microbiota is dependent on dietary pattern of the patient and specific nutrients, therefore the diversity of dietary patterns may be one of the major factor promoting SIBO or its relapses after treatment. : to compare the patterns of thermal food processing methods in patients with and without SIBO. . We performed retrospective single center database search to identify unique depersonalized records of patients with SIBO and the data of lactulose breath test and nutritional assessment with the use of 24-hours dietary recall. Inclusion criteria were complete data on patient's demography, adequate data of nutritional assessment and the lactulose breath test, absence of previous history of SIBO treatment in a special form of the database. In accordance with the results of lactulose breath test, patients were assigned into groups with the presence of SIBO with excess production of hydrogen (H), methane (CH), both gases (CH-H) or without SIBO (control group). According to the data of 24 h dietary recall, we divided all dishes and products consumed by a patient to 6 categories (Cat) depending on thermal food processing method: those that were not processed (raw) (Cat-r), boiled (Cat-bl), fried (Cat-f), stewed (Cat-s), baked in the oven (Cat-bk) or grilled (Cat-g). To analyze the structure of thermal food processing, we divided the weight of all products or dishes that underwent specific method of processing to the total weight of the food eaten. We did not take into the account the weight of thermally stable components like water and salt. The pattern of thermal food processing within each patients group was obtained as a quotient of the total percentage (by weight) of the food processed with the certain method by the number of patients in the group. . The data of 1108 patients were available for the final analysis: 602 patients in the SIBO-H group, 140 in the SIBO-CH group, 248 in the SIBO-CH-H group, and 118 patients in the control group. The distribution of thermal food processing categories was in patients with SIBO-H as follows: Cat-r - 45.8±17.3%, Cat-bl - 31.9±15.7%, Cat-s - 3.5±7.7%, Cat-f - 6.3±10.4%, Cat-bk - 12.2±10.2%, Cat-g - 0.3±3.3%); in patients with SIBO-CH4: Cat-r - 47.9±17.4%, Cat-bl - 29.6±15.6%, Cat-s - 4.4±7.6%, Cat-f - 5.8±9.8%, Cat-bk - 12.3±10.4%, Cat-g - 0,2±2,7%; in patients with SIBO-CH4-H2: Cat-r - 45.6±16.3%, Catbl - 31.5±16.2%, Cat-s - 4.0±8.0%, Cat-f - 5.1±9.3%, Cat-bk - 13.4±10.8%, Cat-g - 0.4±2.3%. Similar results were obtained in the control group (Cat-r - 44.7±17.0%, Cat-bl - 32.6±16.5%, Cat-s - 2.7±6.0%, Cat-f - 5.5±8.0%, Cat-bk - 14.2±10.6%, Cat-g - 0.3±2.0%). There were no significant differences between the SIBO and control groups by mean percentage of raw, boiled, stewed, fried, baked and grilled food intake. . We found no association between thermal food processing patterns and SIBO. It seems that thermal food processing patterns has no influence on SIBO and its variants.
小肠细菌过度生长（SIBO）是一种普遍存在的疾病，抗生素治疗效果不佳且复发率高。微生物群依赖于患者的饮食模式和特定营养素，因此饮食模式的多样性可能是促进SIBO或其治疗后复发的主要因素之一。：比较有和没有SIBO的患者的热食加工方法模式。我们进行了回顾性单中心数据库搜索，以识别SIBO患者的唯一去个性化记录以及使用24小时饮食回忆法进行的乳果糖呼气试验和营养评估数据。纳入标准包括患者人口统计学的完整数据、营养评估和乳果糖呼气试验的充分数据，且在数据库的特殊形式中无SIBO治疗史。根据乳果糖呼气试验结果，患者被分为存在SIBO且氢气（H）、甲烷（CH）、两种气体（CH-H）过量产生的组或无SIBO的组（对照组）。根据24小时饮食回忆数据，我们根据热食加工方法将患者食用的所有菜肴和产品分为6类（类别）：未加工的（生的）（类别-r）、煮的（类别-bl）、炸的（类别-f）、炖的（类别-s）、烤箱烘焙的（类别-bk）或烤的（类别-g）。为了分析热食加工结构，我们将经过特定加工方法的所有产品或菜肴的重量除以所吃食物的总重量。我们没有考虑水和盐等热稳定成分的重量。每个患者组内热食加工模式是通过用特定方法加工的食物的总百分比（按重量）除以该组患者人数得到的商。1108例患者的数据可用于最终分析：SIBO-H组602例患者，SIBO-CH组140例患者，SIBO-CH-H组248例患者，对照组118例患者。SIBO-H患者中热食加工类别的分布如下：类别-r - 45.8±17.3%，类别-bl - 31.9±15.7%，类别-s - 3.5±7.7%，类别-f - 6.3±10.4%，类别-bk - 12.2±10.2%，类别-g - 0.3±3.3%；SIBO-CH4患者中：类别-r - 47.9±17.4%，类别-bl - 29.6±15.6%，类别-s - 4.4±7.6%，类别-f - 5.8±9.8%，类别-bk - 12.3±10.4%，类别-g - 0.2±2.7%；SIBO-CH4-H2患者中：类别-r - 45.6±16.3%，类别-bl - 31.5±16.2%，类别-s - 4.0±8.0%，类别-f - 5.1±9.3%，类别-bk - 13.4±10.8%，类别-g - 0.4±2.3%。对照组也得到了类似结果（类别-r - 44.7±17.0%，类别-bl - 32.6±16.5%，类别-s - 2.7±6.0%，类别-f - 5.5±8.0%，类别-bk - 14.2±10.6%，类别-g - 0.3±2.0%）。SIBO组和对照组之间生、煮、炖、炸、烤食物摄入量的平均百分比无显著差异。我们发现热食加工模式与SIBO之间没有关联。似乎热食加工模式对SIBO及其变体没有影响。
