Kitchen Diet vs. Industrial Diets—Impact on Intestinal Barrier Parameters among Stroke Patients

Maja Czerwińska-Rogowska, Karolina Skonieczna-Żydecka, Krzysztof Kaseja, Karolina Jakubczyk, Joanna Palma, Marta Bott-Olejnik, Sławomir Brzozowski and Ewa Stachowska
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Maja Czerwińska-Rogowska: Department of Human Nutrition and Metabolomics, Pomeranian Medical University, 71-460 Szczecin, Poland
Karolina Skonieczna-Żydecka: Department od Biochemical Sciences, Pomeranian Medical University, 71-460 Szczecin, Poland
Krzysztof Kaseja: Department of General and Transplant Surgery, Pomeranian Medical University, 71-460 Szczecin, Poland
Karolina Jakubczyk: Department of Human Nutrition and Metabolomics, Pomeranian Medical University, 71-460 Szczecin, Poland
Joanna Palma: Department od Biochemical Sciences, Pomeranian Medical University, 71-460 Szczecin, Poland
Marta Bott-Olejnik: Neurology Department Regional Specialist Hospital in Gryfice, 72-300 Gryfice, Poland
Sławomir Brzozowski: Neurology Department Regional Specialist Hospital in Gryfice, 72-300 Gryfice, Poland
Ewa Stachowska: Department of Human Nutrition and Metabolomics, Pomeranian Medical University, 71-460 Szczecin, Poland

IJERPH, 2022, vol. 19, issue 10, 1-11

Abstract: Background and aims: Strokes are the second highest cause of death in the world and the most common cause of permanent disability in adults. Intestinal barrier permeability thus contributes to diminished homeostasis within the body, which further affects the healing process and convalescence. Each stroke patient should be administered with ingredients that support the intestinal barrier (e.g., protein and fiber). The aim of this study was to compare the effect of various types of diet (enteral with or without fiber vs. a mixed kitchen diet) on the metabolic activity of intestinal microbiota, namely short chain fatty acids, and gut barrier integrity parameters (zonulin and calprotectin. Methods: Patients ( n = 59), after suffering an ischemic stroke, were randomly allocated to three groups receiving: the kitchen diet ( n = 32; 1.2 g fiber in 100 mL); Nutrison Energy ® ( n = 14; 0.02 g fiber in 100 mL); and Nutrison Diason Energy HP ® ( n = 13; 1.8 g fiber in 100 mL). The patients underwent anthropometric measurements and blood samples (for prealbumin measurements), and stool samples (for zonulin and calprotectin determinations) were taken twice, on admission and a week later. Results: Industrial diets enriched with fiber maintained nutritional status and had a beneficial effect on intestinal barrier permeability parameters. Patients fed with kitchen diets demonstrated a decreased number of lymphocytes, hemoglobin, erythrocytes, and increased serum concentration of C-reactive protein, but improved gut barrier markers. Proton pump inhibitors were shown to increase the inflammatory process in gut. Conclusions: Stroke patients should be administered with industrial diets enriched with fiber to improve gut barrier integrity and nutritional parameters.

Keywords: enteral nutrition; mixed kitchen diet; ischemic stroke; malnutrition (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2022
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