Consumption of fruits and vegetables associated with stool characteristics according to the Bristol scale in university students from Lima-Peru.
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DOI:
https://doi.org/10.12873/451gomez-ruttiKeywords:
Vegetales; Heces; Estudiantes; Estreñimiento.Abstract
Introduction: The type of diet is one of the factors that can contribute to the onset of constipation, a diet low in fiber, high in flour and sugars constitutes a risk factor to give rise to constipation, which is frequent in university students.
Objective: To identify the consumption of fruits and vegetables and their association with stool characteristics according to the Bristol scale in university students in Lima-Peru.
Methods: Cross-sectional, correlational study, conducted in 1144 students of public and private universities of health sciences. The age of the students was 18 to 42 years. The questionnaire on frequency of fruit and vegetable consumption was validated by expert judgment and included 23 fruits and 18 vegetables, which are available in Lima, and the Bristol scale was used to identify stool characteristics. The association of the variables was analyzed through the Chi-square statistical test and Fisher's exact test because they are ordinal and nominal variables.
Results: The most consumed fruits and vegetables were banana (27.4%), apple (26.7%), carrot (27.4%), tomato (27.3%), onion (27%) and lettuce (25.2%). More than 50% of the students presented type 4 stools (smooth and soft) and consumed 2 or more servings of vegetables per day and 3 or more servings of fruits. There is a relationship between fruit frequency and stool characteristics according to the Bristol scale of the university students (p<0.05).
Conclusion: Consuming fruits and vegetables daily is associated with smooth and soft stools. However, it is necessary to encourage the consumption of water, fruits, varied vegetables (soluble and insoluble fiber) and physical activity stimulates peristaltic movements allowing adequate digestion, absorption of nutrients and timely evacuation of waste.
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