Ohfuji Satoko, Fukushima Wakaba, Watanabe Kenji, Sasaki Satoshi, Yamagami Hirokazu, Nagahori Masakazu, Watanabe Mamoru, Hirota Yoshio
Department of Public Health, Osaka City University Faculty of Medicine, Osaka, Japan.
Department of Gastroenterology, Osaka City University Faculty of Medicine, Osaka, Japan.
PLoS One. 2014 Oct 14;9(10):e110270. doi: 10.1371/journal.pone.0110270. eCollection 2014.
Previous studies have suggested that estrogens play a role in the development of ulcerative colitis (UC). Because isoflavones have a similar structure to 17β-estradiol, dietary consumption of isoflavones may have similar influences on the development of UC. We examined the association between pre-illness isoflavone consumption and the risk of UC.
We conducted a hospital-based case control study, and compared the dietary habits of 126 newly diagnosed UC cases with those of 170 age- and gender-matched hospital controls. Information on dietary factors was collected using a self-administered diet history questionnaire. To consider potential changes in dietary habits due to disease symptoms, the habits were assessed separately during the previous 1 month and at 1 year before the recruitment.
In the assessment of dietary habits during the previous 1 month, the highest tertile of isoflavone consumption revealed an increased odds ratio (OR) for UC (OR = 2.79; 95% confidence interval (CI), 1.39-5.59; Trend P = 0.004). A significant association was also observed for the dietary assessment at 1 year before, when most UC cases had not yet experienced their first disease symptoms (OR = 2.06; 95% CI, 1.05-4.04; Trend P = 0.04). Associations were more pronounced in females (OR in highest tertile of isoflavone consumption at 1 year before = 4.76; 95% CI, 1.30-17.5; Trend P = 0.02) but were obscured in males (corresponding OR = 1.21; 95% CI, 0.49-3.01; Trend P = 0.63).
Dietary isoflavone consumption may be associated with an increased risk of UC, particularly in females. Prospective cohort studies are warranted to confirm these findings.
先前的研究表明，雌激素在溃疡性结肠炎（UC）的发病过程中起作用。由于异黄酮的结构与17β-雌二醇相似，饮食中摄入异黄酮可能对UC的发病有类似影响。我们研究了患病前异黄酮摄入量与UC风险之间的关联。
我们进行了一项基于医院的病例对照研究，比较了126例新诊断的UC患者与170例年龄和性别匹配的医院对照者的饮食习惯。使用自行填写的饮食史问卷收集饮食因素信息。为了考虑疾病症状导致的饮食习惯潜在变化，分别在招募前1个月和1年前评估饮食习惯。
在对前1个月饮食习惯的评估中，异黄酮摄入量最高三分位数组的UC患者优势比（OR）升高（OR = 2.79；95%置信区间（CI），1.39 - 5.59；趋势P = 0.004）。在1年前的饮食评估中也观察到显著关联，此时大多数UC患者尚未出现首次疾病症状（OR = 2.06；95% CI，1.05 - 4.04；趋势P = 0.04）。这种关联在女性中更明显（1年前异黄酮摄入量最高三分位数组的OR = 4.76；95% CI，1.30 - 17.5；趋势P = 0.02），但在男性中不明显（相应OR = 1.21；95% CI，0.49 - 3.01；趋势P = 0.63）。
饮食中摄入异黄酮可能与UC风险增加有关，尤其是在女性中。需要进行前瞻性队列研究来证实这些发现。
