Elham Eslampour1, Koroush Ghanadi2, Vahideh Aghamohammadi3, Alireza Moayed Kazemi4, Rasool Mohammadi5, Farhad Vahid6, Amir Abbasnezhad7. 1. Student Research Committee, Lorestan University of Medical Sciences, Khorramabad, Iran. 2. Department of Internal Medicine, Faculty of Medicine, Lorestan University of Medical Sciences, Khorramabad, Iran. 3. Department of Nutrition, Khalkhal University of Medical Sciences, Khalkhal, Iran. 4. Razi Center for Herbal Medicine Research, Lorestan University of Medical Sciences, Khorramabad, Iran. 5. Department of Epidemiology and Biostatistics, School of Public Health and Nutrition, Lorestan University of Medical Sciences, Khorramabad, Iran. 6. Population Health Department, Nutrition and Health Research Group, Luxembourg Institute of Health, Strassen, Luxembourg. 7. Nutritional Health Research Center, Department of Nutrition, Lorestan University of Medical Sciences, PO Box: 6813833946, Goledasht Blvd, Khorramabad, Iran. abbasnezhad.amir@lums.ac.ir.
Abstract
BACKGROUND: Pathophysiology of IBS is not well recognized; however, several studies have shown the possible relationship between diet and risk of IBS. We assessed the ability of the dietary inflammatory index (DII) to predict the risk of IBS. METHODS: The subjects were 155 IBS cases and 310 age- and sex-matched healthy controls (aged ≥18 years). The participants were recruited from June, 2019 to March, 2020. IBS was recognized using the Rome IV criteria. DII score was computed based on dietary intake using a 168-item FFQ. The DII score was calculated based on energy-adjusted amounts of nutrients using residual method. Logistic regression models were used to estimate multivariable odds ratios (ORs). RESULTS: The mean DII score was significantly higher among IBS patients in comparison to healthy controls (0.78 ± 2.22 vs. - 0.39 ± 2.27). In crude model, increase in DII as continuous variable was associated with a significant increase in the risk of IBS (OR (95% CI): 1.26 (1.1-15.38)). Furthermore, the association remained significant even after adjusting for age and sex (OR (95% CI): 1.28 (1.1-17.41)) and after multivariate adjustment (OR (95% CI): 1.38 (1.2-1.56)). In crude, age and sex adjusted and multivariate-adjusted models subjects in fourth quartile of DII had higher OR in comparison to subjects in first quartile. CONCLUSIONS: This study showed a possible positive association between a pro-inflammatory diet and the risk of IBS. Thus, encouraging intake of more anti-inflammatory dietary factors and reducing intake of pro-inflammatory factors may be a strategy for reducing risk of IBS.
BACKGROUND: Pathophysiology of IBS is not well recognized; however, several studies have shown the possible relationship between diet and risk of IBS. We assessed the ability of the dietary inflammatory index (DII) to predict the risk of IBS. METHODS: The subjects were 155 IBS cases and 310 age- and sex-matched healthy controls (aged ≥18 years). The participants were recruited from June, 2019 to March, 2020. IBS was recognized using the Rome IV criteria. DII score was computed based on dietary intake using a 168-item FFQ. The DII score was calculated based on energy-adjusted amounts of nutrients using residual method. Logistic regression models were used to estimate multivariable odds ratios (ORs). RESULTS: The mean DII score was significantly higher among IBSpatients in comparison to healthy controls (0.78 ± 2.22 vs. - 0.39 ± 2.27). In crude model, increase in DII as continuous variable was associated with a significant increase in the risk of IBS (OR (95% CI): 1.26 (1.1-15.38)). Furthermore, the association remained significant even after adjusting for age and sex (OR (95% CI): 1.28 (1.1-17.41)) and after multivariate adjustment (OR (95% CI): 1.38 (1.2-1.56)). In crude, age and sex adjusted and multivariate-adjusted models subjects in fourth quartile of DII had higher OR in comparison to subjects in first quartile. CONCLUSIONS: This study showed a possible positive association between a pro-inflammatory diet and the risk of IBS. Thus, encouraging intake of more anti-inflammatory dietary factors and reducing intake of pro-inflammatory factors may be a strategy for reducing risk of IBS.
Authors: Priya Oka; Heather Parr; Brigida Barberio; Christopher J Black; Edoardo V Savarino; Alexander C Ford Journal: Lancet Gastroenterol Hepatol Date: 2020-07-20
Authors: Nitin Shivappa; Susan E Steck; Thomas G Hurley; James R Hussey; Yunsheng Ma; Ira S Ockene; Fred Tabung; James R Hébert Journal: Public Health Nutr Date: 2013-10-10 Impact factor: 4.022
Authors: Nitin Shivappa; Susan E Steck; Thomas G Hurley; James R Hussey; James R Hébert Journal: Public Health Nutr Date: 2013-08-14 Impact factor: 4.022