TOPICAL ISSUES OF NUTRITION OF PATIENTS WITH DISEASES OF THE GASTROINTESTINAL TRACT

Abstract

Relevance. A balanced diet is vital for the treatment of the gastrointestinal tract diseases, because food can prevent, treat or even alleviate the symptoms associated with this pathology. The purpose of the study: To analyze the effect of nutrition of patients with gastrointestinal diseases on their quality of life. Materials and methods. The questionnaire method served as the main research method. The objects of the study were 209 people, including 108 patients with diseases of the gastrointestinal tract and 101 healthy respondents. Results. The study revealed the adherence of patients with gastrointestinal diseases, unlike healthy individuals, to smoked products (54.6% vs 40.6%, p =0.042), fatty foods (46.3% vs 26.7%, p =0.003), salty foods (61.1% vs 35.6%, p < 0.001), sweet foods (80.6 % vs 29.0%, p < 0.001). Fast food is practically not consumed by only a third of patients (26.9%), in contrast to healthy individuals (52.5%). It has been established that patients with gastrointestinal diseases practically do not eat soups, dietary rabbit meat, turkey, veal, fish, but they love pork, potatoes, flour products, and are also prone to drinking strong alcoholic and wine drinks. According to the conducted studies, it was revealed that patients with gastrointestinal diseases eat less at home than healthy people, often watch TV and use gadgets during meals. Conclusion. Patients with gastrointestinal diseases tend to follow an unhealthy diet, and improper nutrition and bad habits can be risk factors for gastrointestinal pathology and its exacerbation.