@article{jfnr20186510,
author={{Maniglia, Fab¨ªola Pansani and Aragon, Davi Casale and Nakao, Lia Sumie and Dolenga, Carla Juliana Ribeiro and Costa, Jos¨¦ Abr?o Cardeal da},
title={Development of a Green Banana-based Food and the Effects of Its Consumption on the Intestinal Transit of Hemodialysis Patients},
journal={Journal of Food and Nutrition Research},
volume={6},
number={5},
pages={341--345},
year={2018},
url={http://pubs.sciepub.com/jfnr/6/5/10},
issn={2333-1240},
abstract={<b>Introduction:</b> Hemodialysis patients are generally subjected to water and food restrictions imposed by treatment, which hamper intestinal transit. The aim of the present study was to develop a green banana food and evaluate its effects on the intestinal functioning of these individuals. <b>Methods:</b> Fifty-three hemodialysis patients were randomized into two groups: those who consumed 50.0 g of green banana cake, and the placebo group, whose recipe was prepared using ripe bananas. Before and after a two-month cake consumption period, the intestinal function was evaluated according to Rome III Criteria and the Bristol Stool Form Scale. A dietary habit assessment was also conducted to estimate fiber intake. <b>Results:</b> After the intervention, the constipation percentages decreased from 23.1% to 5.1% in the green banana group and from 15.4% to 7.7% in the placebo group. Improvements in stool consistency were especially noteworthy in the green banana group. The participants' fiber intake did not undergo significant changes during the study. <b>Conclusions:</b> The study sample showed a high prevalence of intestinal constipation. It was not possible to claim that the green banana was exclusively able to improve intestinal transit. It is believed that higher amounts of resistant starch may lead to statistically significant differences in the results.},
doi={10.12691/jfnr-6-5-10}
publisher={Science and Education Publishing}
}