The Effect of Baru (Dypterix alata Vog.) Almond Oil on Markers of Bowel Habits in Hemodialysis Patients

Table 2

Bowel habit, laboratory parameters, food consumption, and physical activity variables at the baseline and final moments of the study for the mineral oil and baru almond oil groups.

	Mineral group (n = 15)			Baru almond oil group (n = 20)			value, baseline	value, final	Effect size
	Week 0	Week 12	value	Week 0	Week 12	value
Bowel habits
<3 bowel movements/week^‡	0.7 ± 1.4	0.5 ± 1.4	0.44	1.2 ± 1.6	0.6 ± 1.2	0.16	0.38	0.68	1.67
Hard or lumpy stools^‡	0.5 ± 0.8	0.5 ± 1.1	0.50	1.4 ± 1.5	0.8 ± 1.2	0.10	0.06	0.39	0.69
Straining on evacuation^‡	0.9 ± 1.3	0.3 ± 0.6	0.33	1.2 ± 1.4	0.4 ± 0.7	0.04	0.31	0.59	1.57
Incomplete evacuation^‡	0.9 ± 1.0	0.5 ± 0.8	0.17	1.2 ± 1.4	0.6 ± 1.0	0.09	0.60	0.84	0.36
Anorectal obstruction^‡	0.6 ± 1.0	0.1 ± 0.5	0.08	0.7 ± 1.1	0.3 ± 0.6	0.18	0.58	0.19	0.27
Manual maneuvers^‡	0.3 ± 0.6	0 ± 0	0.07	0.4 ± 0.7	0.1 ± 0.4	0.40	0.75	0.12	0.29
Bristol Scale score^‡	4.1 ± 1.0	4.4 ± 1.2	0.95	3.5 ± 1.5	4.2 ± 0.6	0.21	0.05	0.70	4.50
Constipation self-perception, n(%)	4 (26.7)	5 (33.3)	1.00	9 (45.0)	3 (15.0)	0.04	0.31	0.25	---
Laboratory parameters
Kt/V^†	1.5 ± 0.4	1.5 ± 0.3	0.71	1.6 ± 0.3	1.6 ± 0.3	0.66	0.65	0.59	0.04
Urea (mg/dL)^†	114.6 ± 27.0	129.0 ± 39.0	0.25	124.3 ± 25.6	123.8 ± 28.9	0.89	0.28	0.66	0.82
Potassium (mg/dL)^‡	5.8 ± 2.9	5.1 ± 0.4	0.88	6.0 ± 3.1	5.4 ± 0.6	0.83	0.43	0.13	0.65
Phosphorus (mg/dL)^†	4.6 ± 1.2	4.9 ± 1.4	0.60	4.8 ± 1.4	5.1 ± 1.2	0.64	0.56	0.76	0.02
Calcium (mg/dL)^†	9.5 ± 0.6	9.1 ± 0.6	0.07	9.1 ± 0.8	9.0 ± 0.8	0.65	0.25	0.87	1.57
Food consumption and physical activity level
Calories (Kcal)	1267.0 ± 531.7	1216.1 ± 370.4	0,85	1372.6 ± 591.2	1331.9 ± 533.1	0.96	0.57	0.57	0.25
Carbohydrate (g)	144.9 ± 53.3	154.7 ± 54.2	0.57	168.1 ± 73.4	160.2 ± 71.7	0.79	0.46	0.95	0.09
Carbohydrate (%)	49.6 ± 9.4	51.3 ± 8.8	0.57	50.61 ± 5.9	47.7 ± 6.6	0.21	0.84	0.20	0.46
Protein (g)	69.8 ± 48.1	55.7 ± 20.1	0.72	60.6 ± 25.0	56.9 ± 25.1	0.61	0.95	0.97	0.05
Protein (%)	18.6 ± 3.7	18.2 ± 2.9	0.73	17.7 ± 4.4	17.3 ± 3.7	0.82	0.32	0.76	0.27
Protein (g/kcal/day)	1.0 ± 0.7	0.8 ± 0.3	0.78	0.9 ± 0.4	0.9 ± 0.4	0.96	0.88	0.74	0.28
Lipid (g)	55.8 ± 45.9	41.4 ± 16.1	0.72	50.9 ± 26.5	51.5 ± 20.7	0.64	0.84	0.15	0.54
Lipid (%)	31.7 ± 6.7	30.7 ± 6.3	0.65	31.7 ± 6.6	34.9 ± 5.3	0.09	0.91	0.06	0,72
Fiber intake ()^‡	11.5 ± 7.2	12.5 ± 6.3	0.47	12.6 ± 6.4	11.3 ± 6.7	0.42	0.44	0.51	0.47
Fiber intake (g/1000 Kcal/day)	9.2 ± 4.3	10.4 ± 3.8	0.27	9.5 ± 4.2	8.6 ± 3.9	0.40	0.64	0.16	0.47
Residual liquid intake (l)	0.7 ± 0.5	0.9 ± 0.5	0.28	0.7 ± 0.4	0.8 ± 0.5	0.50	0.66	0.35	1.0
Physical activity level (MET/min/week)^‡	231.4 ± 268.2	296.6 ± 422.0	0.98	758.6 ± 765.6	1086.6 ± 1308.1	0.49	0.44	0.12	1.01
Sitting time (min/day)^‡	521.1 ± 162.4	484.8 ± 125.1	0.43	558.3 ± 174.8	606.3 ± 163.1	0.45	0.50	0.03	0.37

Values presented as mean ± standard deviation or absolute (n) and relative (%), and values are obtained by Fisher’s exact test or ^‡the Mann–Whitney U-test with 5% level of significance. Data adjusted for the initial moment due to the absence of homoscedasticity. Effect size estimated by Cohen d.