Dietary pattern and colonic diverticulosis
Dietary pattern and colonic diverticulosis
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饮食模式与结肠憩室病
DOI：
10.1097/mco.0000000000000403
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发表时间：
2017
影响因子：
3.1
通讯作者：
A. Tursi
中科院分区：
文献类型：
--
作者：
A. Tursi
综述的目的是评估饮食结构在结肠憩室病、憩室病和急性憩室炎发生中的作用。最近发现，高纤维饮食不能预防憩室病的发生，关于憩室病和急性憩室炎的预防/治疗结果仍然相互矛盾。未发现坚果、玉米或爆米花的消费与憩室病、憩室病和急性憩室炎的发生之间存在关联。高酒精摄入量和憩室病的发生之间似乎有轻微的关联，而酒精依赖似乎显示出由于急性憩室炎而导致的住院死亡风险较低。较高的红肉消费显示出患急性憩室炎的风险略有增加，特别是当作为未经加工的红肉食用时(定义为‘牛肉或羊肉为主菜’、‘猪肉为主菜’、‘汉堡’和‘牛肉、猪肉或羊肉作为三明治或混合菜肴’)；较高的家禽消费量(即：白肉)与急性憩室炎的风险无关。最后，在年龄调整的模型中，较高的鱼摄入量与减少憩室炎的风险相关，但在进一步调整其他潜在混杂因素后并不相关。关于饮食模式在结肠憩室病、憩室病和急性憩室炎发生中的作用，目前的文献数据仍然存在太多的矛盾。
Purpose of review To assess the role of dietary pattern on the occurrence of colonic diverticulosis, diverticular disease and acute diverticulitis. Recent findings High-fiber diet does not prevent diverticulosis occurrence, and results about prevention/treatment of diverticular disease and acute diverticulitis are still conflicting. No association was seen between nut, corn or popcorn consumption and occurrence of diverticulosis, diverticular disease and acute diverticulitis. It seems to be a mild association between high alcohol intake and diverticulosis occurrence, whereas alcohol dependence seems to show lower risk of in-hospital mortality due to acute diverticulitis. Higher red-meat consumption shows mild increased risk of acute diverticulitis, especially when consumed as unprocessed red meat (defined as consumption of ‘beef or lamb as main dish’, ‘pork as main dish’, ‘hamburger’ and ‘beef, pork or lamb as a sandwich or mixed dish’); higher consumption of poultry (viz. white meat) was not associated with risk of acute diverticulitis. Finally, higher fish intake was associated with reduced risk of diverticulitis in age-adjusted model, but not after further adjustment for other potential confounders. Summary Current literature data about the role of dietary pattern on the occurrence of colonic diverticulosis, diverticular disease and acute diverticulitis are still too conflicting.
影响因子：
29.4
作者：
Peery AF;Barrett PR;Park D;Rogers AJ;Galanko JA;Martin CF;Sandler RS
通讯作者：
Sandler RS
影响因子：
29.4
作者：
Strate LL;Keeley BR;Cao Y;Wu K;Giovannucci EL;Chan AT
通讯作者：
Chan AT