Comparison of dietary intake at baseline and 8 weeks between patients who received FMT-AID versus those who received optimised SMT
| Variables (Median (range)) | Baseline | 8 weeks | ||||
| SMT (n=31) | FMT-AID (n=35) | P value | SMT (n=19) | FMT-AID (n=26) | P value | |
| Food groups | ||||||
| Wheat (g) | 225 (25–420) | 140 (0–750) | 0.01 | 205 (26–350) | 0 (0–218) | <0.001 |
| Milk and milk products* (g) | 358 (0–1250) | 210 (0–750) | 0.21 | 133 (0–601) | 0 (0–43) | <0.001 |
| Curd (g) | 22 (0–650) | 64 (0–500) | 0.91 | 80 (0–750) | 233 (0–604) | 0.01 |
| Total non-veg foods (g) | 0 (0–180) | 0 (0–120) | 0.3 | 0 (0–76) | 0 (0–61) | 0.71 |
| Processed foods (g) | 56 (1–517) | 44 (0–559) | 0.72 | 24 (0–155) | 0 (0–33) | <0.001 |
| Total fibre (g) | 39.8 (14–86) | 30.8 (7.6–112) | 0.052 | 39.3 (18–69) | 30.8 (13–60) | 0.15 |
| Insoluble fibre (g) | 32.8 (10–73) | 23.7 (5.4–91.7) | 0.04 | 31.8 (13–57) | 22.4 (10–47) | 0.06 |
| Soluble fibre (g) | 7.9 (4–13) | 6.6 (2–20) | 0.47 | 7.9 (4–13) | 8.3 (3–22) | 0.37 |
| Soluble fibre to energy ratio | 0.0042 (0–0.01) | 0.0036 (0–0.01) | 0.25 | 0.004 (0–0.01) | 0.005 (0–0.01) | <0.001 |
| AhR ligand foods (g) | – | – | 29 (0–161) | 141 (25–627) | <0.001 | |
| Fermented foods (g) | – | – | 0 (0–5) | 3 (0–135) | <0.001 | |
| Macronutrients | ||||||
| Energy (kcal) | 1909 (1370–3290) | 1813 (651–4429) | 0.77 | 1871 (1290–2553) | 1520 (675–2723) | 0.03 |
| Protein (g) | 60 (30–99) | 52 (24–137) | 0.44 | 51 (34–77) | 43.5 (18–83) | 0.06 |
| Carbohydrate (g) | 288 (155–555) | 258 (78–881) | 0.35 | 256 (163–365) | 238 (76–499) | 0.74 |
| Total fat (g) | 52 (9–121) | 56 (10–156) | 0.68 | 56 (32–123) | 40 (6–78) | <0.001 |
| Micronutrients | ||||||
| Thiamine (mg) | 1.5 (0.4–3.2) | 1.1 (0.3–4) | 0.01 | 1.5 (0.7–2.2) | 1 (0–2) | <0.001 |
| Riboflavin (mg) | 0.9 (0.3–2.2) | 0.7 (0.2–1.6) | 0.22 | 0.9 (0.3–2.3) | 1 (0–2) | 0.47 |
| Niacin (mg) | 9 (4.4–19.8) | 7.9 (1.6–28.7) | 0.11 | 8.8 (4.3–13.9) | 7 (3–15) | 0.10 |
| Pantothenic acid (mg) | 4.4 (2.5–7.8) | 3.9 (1.6–11.1) | 0.49 | 4.7 (2.4–7.1) | 3.5 (2–7) | 0.02 |
| Biotin (µg) | 9.6 (3.9–53.4) | 9.9 (2.4–42.5) | 0.9 | 13.4 (3.5–27.1) | 10 (3–26) | 0.04 |
| Ascorbic acid (mg) | 42 (4–121) | 44 (5–299) | 0.31 | 57 (6–205) | 85 (38–220) | 0.02 |
| Retinol (µg) | 190 (15–766) | 214 (2–2420) | 0.76 | 215 (67–701) | 240 (46–806) | 0.72 |
| Calcium (mg) | 663 (113–1847) | 440 (74–1436) | 0.17 | 587 (224–1896) | 479 (131–1288) | 0.41 |
| Iron (mg) | 14 (7–31) | 11 (4–39) | 0.11 | 16 (7–25) | 10 (3–23) | 0.01 |
| Omega 6 fatty acid (mg) | 6089 (3028–22769) | 6281 (686–17914) | 0.23 | 8497 (3386–23456) | 6962 (1569–17174) | 0.30 |
| Omega 3 fatty acid (mg) | 2351 (255–4949) | 2323 (186–11889) | 0.80 | 2703 (715–5045) | 2463 (338–4053) | 0.26 |
| Total polyphenols (mg) | 129 (31–272) | 121 (43–828) | 0.55 | 169 (60–478) | 228 (56–458) | 0.07 |
| Sulfated amino acids (µg) | 1882 (867–6467) | 1555 (656–5376) | 0.39 | 1759 (843–4237) | 1385 (457–2998) | 0.03 |
The values in bracket represent range
*Except curd.
AhR, aryl hydrocarbon receptor; FMT-AID, faecal microbiota transplantation and anti-inflammatory diet; SMT, standard medical therapy.