Thursday, 21 November 2013

Phytochemicals and Constipation

Constipation is defined as a condition of stool or waste material move infrequently or too slowly through the large intestine. Severity of constipation can lead to obstipation and fecal impaction.

Types of food to prevent and treat constipation
1. Coarse wheat bran
In the study to investigate the effect of open treatment with coarse wheat bran was compared with response to placebo, given in the form of a double blind, cross over drug trial, in patients with irritable bowel syndrome, showed that ompared with a baseline period, bran treatment resulted in an acceleration of whole gut transit time (p less than 0.05) increases in daily stool weight (p less than 0.01) and the proportion of unformed stools (p less than 0.01) but no change in stool frequency. Coarse wheat bran was no better than placebo for most symptoms in irritable bowel syndrome, although its efficacy in constipation was confirmed(1).

2. Oat bran 
In a controlled blind parallel intervention trial among 30 frail inhabitants of a geriatric ward aged 57-100 years with laxative use. An intervention and a control group were formed. 15 of them received oat bran for 12 weeks (fiber group) mixed up in the daily common diet of the ward and 15 served as control (control group). Laxative use, body weight and the observations concerning the eating habits of the elderly were documented, showed that Fiber supplementation in the form of a cake allows discontinuation of laxatives and increases the seniors' well-being in a nursing home(2).

3. Fruits and vegetables
Observational studies show a preventive effect of long-term consumption of adequate nutrients on cancer, diabetes, dementia and other age-related diseases. In the study of the community and in nursing homes, F&V consumption is associated with better overall food intake and improved quality of life in older patients. F&Vs may be beneficial to elderly hospitalized patients, but no clinical studies have been conducted. There is a need to address the question of the impact of improved quality and quantity of F&Vs on quality of life, total food intake and constipation, particularly in hospitalized elderly patients who often stay in hospital for long periods. Positive results might help to promote F&V consumption in diverse populations, with the objective of improving eating pleasure for better health(3).

4. Etc.

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