| Literature DB >> 34963739 |
Milena Di Leo1, Andrea Iannone2, Monica Arena1, Giuseppe Losurdo2, Maria Angela Palamara1, Giuseppe Iabichino1, Pierluigi Consolo3, Maria Rendina2, Carmelo Luigiano1, Alfredo Di Leo4.
Abstract
The incidence of colorectal cancer (CRC) is characterized by rapid declines in the wake of widespread screening. Colonoscopy is the gold standard for CRC screening, but its accuracy is related to high quality of bowel preparation (BP). In this review, we aimed to summarized the current strategy to increase bowel cleansing before colonoscopy. Newly bowel cleansing agents were developed with the same efficacy of previous agent but requiring less amount of liquid to improve patients' acceptability. The role of the diet before colonoscopy was also changed, as well the contribution of educational intervention and the use of adjunctive drugs to improve patients' tolerance and/or quality of BP. The review also described BP in special situations, as lower gastrointestinal bleeding, elderly people, patients with chronic kidney disease, patients with inflammatory bowel disease, patients with congestive heart failure, inpatient, patient with previous bowel resection, pregnant/lactating patients. The review underlined the quality of BP should be described using a validate scale in colonoscopy report and it explored the available scales. Finally, the review explored the possible contribution of bowel cleansing in post-colonoscopy syndrome that can be related by a transient alteration of gut microbiota. Moreover, the study underlined several points needed to further investigations. ©The Author(s) 2021. Published by Baishideng Publishing Group Inc. All rights reserved.Entities:
Keywords: Adequate cleansing; Bowel preparation; Cleansing agents; Colonoscopy; Constipation; Polyethylene glycol
Mesh:
Substances:
Year: 2021 PMID: 34963739 PMCID: PMC8661374 DOI: 10.3748/wjg.v27.i45.7748
Source DB: PubMed Journal: World J Gastroenterol ISSN: 1007-9327 Impact factor: 5.742
Low fiber diet on the day preceding colonoscopy
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| Milk and milk products | Skim or low-fat milk; Buttermilk; Low-fat cheeses; Low-fat ice cream; Sherbet; Yogurt without seeds, berries, rinds or nuts | Yogurt with seeds, berries, rinds or nuts |
| Vegetables | Any well-cooked vegetables without seeds ( | All raw vegetables, except lettuce; Broccoli; Brussels sprouts; Cabbage and sauerkraut; Cauliflower; Corn; Fried vegetables; Greens (mustard, turnip, collards); Mushrooms; Okra; Onions; Peppers; Potato skins |
| Meats and other protein foods | Eggs; Smooth nut butters; Tofu; Tender, well-cooked meat, poultry and fish | Chunky nut butters; Legumes; Nuts or seeds; Tough or chewy cuts of meat |
| Grains | Bread, bagels, rolls, crackers, pasta and cereals made from white or refined flour ( | Brown rice and wild rice; Cereals made from whole grains; Grain products made with seeds or nuts; Whole-wheat or whole-grain breads, rolls, crackers or pasta |
| Fruits | Fruit juice without pulp (except prune juice); Most canned, soft and pureed fruit without skin (except pineapple); Peeled apple; Ripe banana or melons | All raw fruits except peeled apple, ripe bananas and melon; Canned berries, canned cherries; Dried fruits, including raisins; Prunes and prune juice |
| Beverages | Coffee, tea, chamomile; Sports drinks; Water | |
| Condiments | Ketchup and mustard; Margarine, butter, oils, mayonnaise, sour cream and salad dressing; Plain gravies; Spices, cooked herbs, bouillon, broth, and soups made with allowed vegetables; Sugar, clear jelly, honey and syrup |