Jamal Rahmani1, Hamed Kord Varkaneh2, Paul M Ryan3, Meysam Zarezadeh4, Samaneh Rashvand5, Cain Clark6, Andrew S Day7, Azita Hekmatdoost2,8. 1. Department of Community Nutrition, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran, Iran. 2. 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. 3. School of Medicine, University College Cork, Cork, Ireland. 4. Department of Clinical Nutrition, Student Research Committee, Nutrition Research Center, School of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran. 5. Department of Community Nutrition, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran. 6. School of Life Sciences, Coventry University, Coventry, UK. 7. Department of Paediatrics, University of Otago, Christchurch, New Zealand. 8. Department of Pediatrics, BC Children's Hospital, University of British Columbia, Vancouver, British Columbia, Canada.
Abstract
OBJECTIVE: There is compelling clinical evidence implicating certain dietary components in the development and clinical course of progression in ulcerative colitis (UC). This study aimed to assess whether any association exists between ulcerative colitis and scores on a healthy eating index. METHODS: In this case-control study patients with UC were recruited and assessed together with healthy controls. The participants completed a validated 168-item food frequency questionnaire, the results of which were subsequently used to generate individual healthy eating index (HEI-2015) scores. RESULTS: Altogether 58 patients with UC and 123 healthy controls were recruited. After controlling for confounding factors, participants who were in the highest quartile of the HEI-2015 had a 66% lower odds ratio (OR) of UC than the lowest quartile (OR = 0.34, 95% confidence interval 0.12-0.96). CONCLUSION: HEI-2015 was associated with UC in this cohort. Further elucidation of the role of key dietary elements is now warranted.
OBJECTIVE: There is compelling clinical evidence implicating certain dietary components in the development and clinical course of progression in ulcerative colitis (UC). This study aimed to assess whether any association exists between ulcerative colitis and scores on a healthy eating index. METHODS: In this case-control study patients with UC were recruited and assessed together with healthy controls. The participants completed a validated 168-item food frequency questionnaire, the results of which were subsequently used to generate individual healthy eating index (HEI-2015) scores. RESULTS: Altogether 58 patients with UC and 123 healthy controls were recruited. After controlling for confounding factors, participants who were in the highest quartile of the HEI-2015 had a 66% lower odds ratio (OR) of UC than the lowest quartile (OR = 0.34, 95% confidence interval 0.12-0.96). CONCLUSION: HEI-2015 was associated with UC in this cohort. Further elucidation of the role of key dietary elements is now warranted.
Authors: Marisa J Perera; Neil Schneiderman; Daniela Sotres-Alvarez; Martha Daviglus; Silvia M Mirabal; Maria M Llabre Journal: J Racial Ethn Health Disparities Date: 2020-08-01