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辛辣食物的消费与肠易激综合征的流行。

Consumption of spicy foods and the prevalence of irritable bowel syndrome.

机构信息

Ahmad Esmaillzadeh, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81745-151, Iran.

出版信息

World J Gastroenterol. 2013 Oct 14;19(38):6465-71. doi: 10.3748/wjg.v19.i38.6465.

Abstract

AIM

To explore the association between consumption of spicy foods and prevalence of irritable bowel syndrome (IBS) among Iranian adults.

METHODS

In this cross-sectional study, data from 4763 Iranian adult participants were used. Consumption of spicy foods was estimated using a dietary habits questionnaire that included a question on spicy foods consumption: "how frequently do you use spicy foods (pepper, curry, ginger, cinnamon and turmeric) during a week?" Participants could respond to the question by choosing one of these choices: never, 1-3 times, 4-6 times, 7-9 times, or more than 10 times per week. A modified Persian version of the Rome III questionnaire was used to determine the prevalence of IBS.

RESULTS

IBS was prevalent in 21.7% (18.6% of men and 24.1% of women) of the study population. After controlling for potential confounders including dietary behaviors, those consuming spicy foods ≥ 10 times per week were 92% more likely to have IBS compared with those who never consumed spicy foods (OR = 1.92; 95%CI: 1.23-3.01, P trend < 0.01). The association remained significant even after taking lactose intolerance into account (OR = 1.85; 95%CI: 1.18-2.90, P trend < 0.01). Stratified analysis by gender revealed that the association between consumption of spicy foods and IBS was not significant in men; however, a significant association was found among women after taking potential cofounders, including meal regularity and lactose intolerance, into account. Women who consumed spicy foods ≥ 10 times per week were two times more likely to have IBS compared with those who never consumed spicy foods (OR = 2.03; 95%CI: 1.09-3.77, P trend = 0.02).

CONCLUSION

Consumption of spicy foods is directly associated with IBS, particularly in women. Further, prospective studies are warranted to (1) examine this association in other populations; and (2) evaluate whether dietary interventions, for example a reduction in spice consumption, would improve IBS symptoms.

摘要

目的

探讨伊朗成年人中食用辛辣食物与肠易激综合征(IBS)患病率之间的关系。

方法

本横断面研究使用了 4763 名伊朗成年人的数据。食用辛辣食物的情况通过饮食习惯问卷进行评估,问卷中包含一个关于食用辛辣食物的问题:“您每周食用辛辣食物(辣椒、咖喱、姜、肉桂和 turmeric)的频率如何?”参与者可以通过以下选择之一来回答这个问题:从不、1-3 次、4-6 次、7-9 次或每周 10 次以上。使用改良的罗马 III 问卷确定 IBS 的患病率。

结果

研究人群中 IBS 的患病率为 21.7%(男性为 18.6%,女性为 24.1%)。在控制了包括饮食行为在内的潜在混杂因素后,每周食用辛辣食物≥10 次的人患 IBS 的可能性是从不食用辛辣食物的人的 92%(OR=1.92;95%CI:1.23-3.01,P 趋势<0.01)。即使考虑到乳糖不耐受,这种关联仍然显著(OR=1.85;95%CI:1.18-2.90,P 趋势<0.01)。按性别分层分析显示,在男性中,食用辛辣食物与 IBS 之间的关联不显著;然而,在考虑到潜在的混杂因素,包括进餐规律和乳糖不耐受后,女性中存在显著关联。与从不食用辛辣食物的女性相比,每周食用辛辣食物≥10 次的女性患 IBS 的可能性是其两倍(OR=2.03;95%CI:1.09-3.77,P 趋势=0.02)。

结论

食用辛辣食物与 IBS 直接相关,特别是在女性中。需要进一步的前瞻性研究来:(1)在其他人群中检验这种关联;(2)评估饮食干预,例如减少辛辣食物的摄入,是否会改善 IBS 症状。

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