Joachim G
University of British Columbia, School of Nursing, T201-2211 Wesbrook Mall, Vancouver, British Columbia, Canada V6T 2B5.
Gastroenterol Nurs. 2000 Jul-Aug;23(4):160-7. doi: 10.1097/00001610-200007000-00005.
The purpose of this study was to assess the reactions of people with IBD to foods consumed. A database was created to capture the season of data collection, the disease, the food, and the subject's reaction to each food. A 122-item food list was used. Sixty patients with IBD (n = 33 persons with Crohn's disease, n = 27 persons with ulcerative colitis) completed the questionnaire about foods and their reactions to the foods in the fall and spring representing summer and winter consumption. Foods that made the subjects feel better and worse were identified. Although the original purpose of the study was to assess people with IBD as a group, it became apparent that reactions to foods were different according to whether a subject had Crohn's disease or ulcerative colitis. Failure to distinguish between the two diseases and use only the pooled data made the data meaningless. The importance of this finding and themes related to foods that had a positive or negative effect on the subjects is discussed in this article.
本研究的目的是评估炎症性肠病（IBD）患者对所食用食物的反应。创建了一个数据库来记录数据收集的季节、疾病、食物以及受试者对每种食物的反应。使用了一份包含122种食物的清单。60名IBD患者（n = 33名克罗恩病患者，n = 27名溃疡性结肠炎患者）完成了关于食物及其在秋季和春季对食物反应的问卷，这两个季节分别代表夏季和冬季的食物消费情况。确定了让受试者感觉更好和更差的食物。尽管该研究的最初目的是评估IBD患者群体，但很明显，根据受试者患的是克罗恩病还是溃疡性结肠炎，对食物的反应是不同的。未能区分这两种疾病而仅使用汇总数据使得数据毫无意义。本文讨论了这一发现的重要性以及与对受试者有正面或负面影响的食物相关的主题。
