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World Gastroenterology Organisation (WGO). WGO Practice Guidelines: Constipação: uma perspectiva mundial. 2010. Disponível em: <http://www.worldgastroenterology.org/UserFiles/file/guidelines/constipation-portuguese-2010.pdf>. Acesso em: 30 jan. 2017.

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Article

Development of a Green Banana-based Food and the Effects of Its Consumption on the Intestinal Transit of Hemodialysis Patients

1Internal Medicine Department, Ribeirão Preto Medical School, University of São Paulo. Ribeirão Preto (14404-600), Brazil

2Basic Pathology Department, Federal University of Paraná. Paraná (81531990), Brazil


Journal of Food and Nutrition Research. 2018, Vol. 6 No. 5, 341-345
DOI: 10.12691/jfnr-6-5-10
Copyright © 2018 Science and Education Publishing

Cite this paper:
Fabíola Pansani Maniglia, Davi Casale Aragon, Lia Sumie Nakao, Carla Juliana Ribeiro Dolenga, José Abrão Cardeal da Costa. Development of a Green Banana-based Food and the Effects of Its Consumption on the Intestinal Transit of Hemodialysis Patients. Journal of Food and Nutrition Research. 2018; 6(5):341-345. doi: 10.12691/jfnr-6-5-10.

Correspondence to: Fabíola  Pansani Maniglia, Internal Medicine Department, Ribeirão Preto Medical School, University of São Paulo. Ribeirão Preto (14404-600), Brazil. Email: fa_nutricao@hotmail.com

Abstract

Introduction: 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. Methods: 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. Results: 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. Conclusions: 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.

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