Dietary risk factors for inflammatory bowel disease - A multicenter case-control study in Japan
Dietary risk factors for inflammatory bowel disease - A multicenter case-control study in Japan
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DOI：
10.1097/00054725-200502000-00009
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发表时间：
2005-02-01
影响因子：
4.9
通讯作者：
Tanaka, H
中科院分区：
文献类型：
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作者：
Sakamoto, N;Kono, S;Tanaka, H
为了评估饮食因素在炎症性肠病（IBD）病因学中的作用，我们在日本人群中进行了一项基于医院的多中心病例对照研究。病例为年龄 15 至 34 岁的 IBD 患者[溃疡性结肠炎 (UC) 111 例；克罗恩病（CD）128例患者]在13家医院诊断后3年内。每个病例招募一名性别、年龄和医院相匹配的对照受试者。使用半定量食物频率调查问卷来估计食物类别和营养素的病前摄入量。汇集所有可用的对照受试者 (n = 219)，并应用无条件逻辑模型来计算比值比 (OR)。在食物组中，较高的甜食摄入量与 UC 风险呈正相关[最高与最低四分位数的 OR 为 2,86； 95% 置信区间 (CI), 1.24 至 6.57]，而糖和甜味剂的摄入量 (OR, 2.12; 95% CI, 1.08 至 4.17)、甜食 (OR, 2.83; 95% CI, 1.38 至 5.83)、脂肪和油类 (OR, 2, 64; 95% CI, 1.29)至 5.39），鱼类和贝类（OR，2.41；95% CI，1.18-4.89）与 CD 风险呈正相关。在营养素方面，维生素C的摄入量（OR，0.45；95% CI，0.21至0.99）与UC风险呈负相关，而总脂肪（OR，2.86；95% CI，1.39至5.90）、单不饱和脂肪酸（OR，2.49；95% CI，1.23至5.03）和多不饱和脂肪酸的摄入量与UC风险呈负相关。酸（OR，2.3 1；95% CI，1.12 至 4.79）、维生素 E（OR，3.23；95% CI，1.45 至 7.17）。 n-3（OR，3.24；95% CI，1.52至6.88）和n-6脂肪酸（OR，2.57；95% CI，1.24至5.32）与CD风险呈正相关。尽管这项研究存在大多数回顾性研究所固有的回忆偏差的缺点（前瞻性研究有必要确认饮食与 IBD 风险之间的关联），但目前的研究结果表明饮食因素对于预防 IBD 的重要性。
To evaluate the role of dietary factors in the etiology of inflammatory bowel disease (IBD), we conducted a multicenter hospital-based case-control study in a Japanese population. Cases were IBD patients aged 15 to 34 years [ulcerative colitis (UC) 111 patients; Crohn's disease (CD) 128 patients] within 3 years after diagnosis in 13 hospitals. One control subject was recruited for each case who was matched for sex, age, and hospital. A semi quantitative food frequency questionnaire was used to estimate preillness intakes of food groups and nutrients. All the available control subjects (n = 219) were pooled, and unconditional logistic models were applied to calculate odds ratios (ORs). In the food groups, a higher consumption of sweets was positively associated with UC risk [OR for the highest versus lowest quartile, 2,86; 95% confidence interval (CI), 1.24 to 6.57], whereas the consumption of sugars and sweeteners (OR, 2.12; 95% CI, 1.08 to 4.17), sweets (OR, 2.83; 95% CI, 1.38 to 5.83), fats and oils (OR, 2, 64; 95% CI, 1 29 to 5.39), and fish and shellfish (OR, 2.41; 95% CI, 1.18-4.89) were positively associated with CD risk. In respect to nutrients, the intake of vitamin C (OR, 0.45; 95% CI, 0.21 to 0.99) was negatively related to UC risk, while the intake of total fat (OR, 2.86; 95% CI, 1.39 to 5.90), monounsaturated fatty acids (OR, 2.49; 95% CI, 1.23 to 5.03) and polyunsaturated fatty acids (OR, 2.3 1; 95% CI, 1.12 to 4.79), vitamin E (OR, 3.23; 95% CI, 1.45 to 7.17). and n-3 (OR, 3,24; 95% CI, 1.52 to 6.88) and n-6 fatty acids (OR, 2.57; 95% CI, 1.24 to 5.32) was positively associated with CD risk. Although this study suffers from the shortcoming of recall bias, which is inherent in most retrospective studies (prospective studies are warranted to confirm the associations between diet and IBD risk), the present findings suggest the importance of dietary factors for IBD prevention.