[Role of nutrition in development of chronic alcoholic pancreatitis]. / Rola zywienia w powstawaniu przewleklego alkoholowego zapalenia trzustki.

The diet of 45 men with alcoholic chronic pancreatitis in the period before the onset of the symptoms of the disease was studied. The dietary history was used as a tool in research of the dietary data. The diet of studied group was compared with the diet of 23 alcoholics without the symptoms of pancreatic injury and with the diet of 30 healthy men with similar age and social status. The energy intake and main nutrients content (especially protein and fats) was statistically higher in the studied group. High protein and fats consumption with high ethanol intake may promote the development of chronic pancreatitis.

Changes in the dietary habits of male workers in Warsaw plants over a period of four years.

At the Polish Trial on Ischaemic Heart Disease Prevention begun in 1976-77 the dietary habits of 5,484 male workers aged 40-59 years working in 14 Warsaw plants were assessed by 24-hour recall. After two and four years of follow-up in 1978-79 and 1980-81 this study was repeated in random samples of the previously screened population still in employment in these plants i.e., 652 men (response rate after two years=70.4%) and 574 men (response rate after four years=65.0%). In the initial screening the mean energy value of the reported daily food ration was 2,700 kcal/11,296 kJ. This energy derived 13.6% from protein, 37.1% from fat, and 49.3% from carbohydrate. After two years the mean energy value of the daily food ration as well as the amounts of the daily consumed fat and carbohydrate and vitamin B1 had decreased significantly. The amounts of the remaining nutrients were not significantly changed. After four years only the mean daily consumption of vitamin C was decreased significantly. The mean values of the total energy value of the food ration as well as of the amounts of nutrients were not significantly different. On the other hand, differences were found in the amount of food products--the reported consumption of cereals and bread as well as animal fat increased significantly, while the consumption of meat and meat products, vegetable fats, fruits and sugar decreased.