The diagnosis of constipation is made when
two of the following are present > Two or less bowel motions
per week > Straining more than 25% of the time > Lumpy or hard stool more than 25% of the time > Feeling like the bowel does not completely empty more than
25% of the time
Constipation occurs in up to 30% of the population
under 65 years and up to 50% of those over 65 years.
There are three different
types of constipation.
>the first is functional constipation where
the bowel is essentially normal. The most common cause of
functional constipation is lack of dietary fibre. The second
most common cause is lack of physical activity. However, there
are medical conditions which cause functional constipation
including thyroid and kidney disease. Several medications
also cause constipation including iron supplements, pain killers,
anti-inflammatory drugs and some blood pressure and Parkinson’s
Disease medications. >the second
type of constipation is called slow transit constipation.
This is an abnormality of the nerve supply in the bowel which
results in abnormal bowel contractions, which slows the stool
in its passage through the bowel. This is an uncommon condition. >the third
type of constipation is called pelvic floor dyssynergia. Basically,
this is due to a lack of co-ordination between the abdominal
muscles used in pushing the stool out and the muscles in the
pelvis holding the stool in. In many patients this is an acquired
abnormality.
Investigations
Your doctor may request a number of different tests depending
upon the history you provide. You may be requested to keep
a stool diary to help with the history.
Firstly you will be examined, including a rectal examination.
You may then be requested to undergo a telescope investigation
of the bowel, an xray examination or special tests of the
function of the muscles in the pelvis.
Management
Diet: Fibre supplementation ; You need at
least 25g of dietary fibre daily. Foods high in dietary fibre
include dried fruits such as dates and apricots, nuts, and
cereals such as bran. [Table 1]
Gradually increasing your dietary fibre content will reduce
the side effects of bloating and flatulence.
Lifestyle: Regular physical
exercise is advised. It is also important to avoid ignoring
the urge spend long periods on the toilet. Spending five minutes
on the toilet immediately following meals can also help retrain
the bowel.
Laxatives: Psyllium and
raw bran are the best laxatives to begin with but need to
be combined with drinking 6-8 glasses of water per day. Metamucil
and fybogel are equivalent. If this is not effective your
doctor may suggest oil based laxative. These treatments are
safe to continue using for long periods. There are stronger
laxatives which your doctor can discuss with you, and which
you should only take under medical supervision. These include
the “natural or herbal” laxatives.
Biofeedback: Re-training
the bowel to respond to the need to pass a motion and to co-ordinate
with the abdominal muscles may help some patients with constipation.
Surgery: There are a few
patients who have a problem with their bowel that requires
surgery. There are a number of different operations, but usually
for very specific problems, and your doctor will discuss these
with you further if they are relevant to you.
Table 1: Fibre Content of Various Foodstuffs
Dietary recommendations can begin with sbstituting
sources of insoluable fibre whenever possible.
Examples
1 cup (250 ml)
cornflakes = 0.3 g fibre (insoluble)
vs.
1 cup (250 ml) raisin bran = 3.5
g fibre (insoluble)
1 slice white
bread = 0.8 g fibre (total)
vs.
1 slice whole wheat bread = 2.0 g
fibre (total)
1 Danish pastry
= 0.1 g fibre (total)
vs.
1 bran muffin = 1.7 g fibre (total)
Foodstuffs
Dietary Fibre (g)
Total
Insoluble
High-Fibre Breakfast Cereals and Bread
All Bran, 1/2 cup (125 ml)
13.1
Alpen, 1/2 cup (125 ml)
2.8
Grape Nuts, 1/2 cup (125 ml)
5.0
Harvest Crunch (with bran and raisins), 1/2 cup
(125 ml)
4.4
Muffets (2)
4.4
Fruit N Fibre
3.0
Shredded Wheat (spoon-size), 1/2 cup (125 ml)
2.5
Shredded Wheat (1)
2.4
1 slice whole wheat bread
2.0
1 bran muffin
1.7
High-Fibre Fruit
Prune (1)
7.0
Blueberries, 1/2 cup (125 ml)
5.6
1.3
Raisins, 1/2 cup (125 ml)
5.2
Raspberries (raw), 1/2 cup (125 ml)
4.8
3.0
Pear (1)
4.2
2.9
Banana (1 medium)
3.9
1.6
Fig (dried) (1)
3.5
Strawberries (raw), 1 cup (250 ml)
3.5
3.0
Mango (1)
3.1
Apple (1 medium with skin)
2.9
2.8
Orange (1)
2.6
Applesauce, 1/2 cup (125 ml)
2.5
1.5
Peach (1)
2.5
High-Fibre Snacks
Peanuts (roasted), 1/2 cup (125 ml)
6.2
Popcorn (popped), 1 cup (250 ml)
0.2
0
High-Fibre Vegetables
Peas, 1/2 cup frozen, boiled (125 ml)
10.3
3.2
Corn, 1/2 cup niblets, fresh (125 ml)
8.1
Spinach, 1/2 cup fresh, boiled (125 ml)
6.0
1.8
Lima beans, 1/2 cup cooked (125 ml)
5.5
5.5
Brussels sprouts, 1/2 cup fresh (125 ml)
4.8
2.3
Peas, 1/2 cup fresh, boiled (125 ml)
4.4
3.1
Snow peas, 1/2 cup cooked (125 ml)
4.4
3.1
Broccoli, 1/2 cup frozen (125 ml)
4.0
2.1
Lentils, 1/2 cup cooked (125 ml)
3.9
Corn, 1 cob, fresh
3.6
Carrots, 1/2 cup chunks, raw (125 ml)
3.4
Carrots, 1/2 cup slices, boiled (125 ml)
2.5
1.5
Cabbage, ! cup shreded (250 ml)
2.5
0.8
Green beans, 1/2 cup cooked (125 ml)
2.4
1.2
Corn, 1/2 cup frozen, boiled (125 ml)
2.3
1.8
Squash (winter), 1/2 cup cooked (125 ml)
2.0
1.3
Tomatoes, 1/2 cup raw (125 ml)
1.9
1.0
Turnip, 1/2 cup cooked (125 ml)
1.9
Celery, 1/2 cup raw (125 ml)
1.4
Potato, baked (with skin)
1.3
Lettuce, 1 cup chopped (250 ml)
0.9
0.5
*Data from Dubuc MB, Lahaic LC, Nutritive
Value of Foods. Ottawa: National Library, 1987, pp 16-158.