Tehran University of Medical Sciences

Science Communicator Platform

Stay connected! Follow us on X network (Twitter):
Share this content! On (X network) By
Evaluating Macro- and Micronutrients and Food Groups Intake With the Risk of Developing Inflammatory Bowel Disease: Is There Any Association? Publisher



Farsi F1 ; Tahvilian N2, 3 ; Heydarian A4 ; Karimi S5 ; Ebrahimi S6 ; Ebrahimidaryani N7 ; Tabatabavakili S8 ; Heshmati J9 ; Mokhtare M10
Authors
Show Affiliations
Authors Affiliations
  1. 1. Minimally Invasive Surgery Research Center, Iran University of Medical Sciences, Tehran, Iran
  2. 2. Nutrition and Food Security Research Center, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
  3. 3. Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
  4. 4. Student Research Committee, Department of Nutrition, School of Public Health, Iran University of medical sciences, Tehran, Iran
  5. 5. Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology, Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  6. 6. The Ritchie Centre, Hudson Institute of Medical Research, Monash Medical Centre, Clayton, Melbourne, VIC, Australia
  7. 7. Division of Gastroenterology, Imam Khomeini Hospital, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
  8. 8. Department of Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  9. 9. Department of Nutritional Science, School of Nutritional Science and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
  10. 10. Rasoul Akram Hospital Clinical Research Development Center, Iran University of Medical Sciences, Tehran, Iran

Source: Food Science and Nutrition Published:2022


Abstract

Growing clinical evidence represented that certain dietary components are involved in inflammatory bowel disease (IBD) development and progression. This research, therefore, aimed to evaluate whether there exists any relationship between nutrients and IBD. This case–control study from 2017 to 2019 was performed on 145 newly diagnosed IBD patients and 145 BMI-, sex-, and age-matched healthy controls who were recruited from a hospital clinic. A validated 168-item food frequency questionnaire was completed by each participant. Anthropometric measurements and physical activity levels were measured for all participants. Stata software was used to analyze all data. Of the 234 study individuals who participated, 112 were IBD patients and 122 were healthy people. The higher amount of seafood and cholesterol was related to an increased risk of IBD and ulcerative colitis development; however, individuals who had a higher intake of calcium were less likely to have Crohn's compared to the healthy group. There was a positive relation between honey and jam, seafood, organ meats, salt, fruits on trees, fruit juice, olives, and nuts and the probability of IBD, but there was a negative association between refined grains, potatoes, salty snacks, legumes, dairy, and cruciferous and the probability of IBD. Higher consumption of seafood and cholesterol was positively connected with a higher risk of IBD development in the current case–control study. A substantial association was seen between honey and jam, seafood, organmeats, salt, fruit on trees, fruit juice, olives, and nut consumption and IBD developement. © 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
Experts (# of related papers)