Department of Gastroenterology, Osaka City University Graduate School of Medicine, Osaka, Japan.
Department of Public Health, Osaka City University Graduate School of Medicine, Osaka, Japan.
Inflamm Bowel Dis. 2021 Apr 15;27(5):617-628. doi: 10.1093/ibd/izaa140.
Dietary fatty acids can affect chronic intestinal inflammation and have been reported to be associated with the development of ulcerative colitis (UC), mainly in Europe and the United States. The association of dietary intake of fatty acids and the risk for UC was investigated in Japan, where dietary habits lead to lower meat and higher fish consumption than in Western countries.
A multicenter case-control study of 83 newly diagnosed patients with UC and 128 age- and sex-matched control patients in the hospital was conducted from 2008 to 2014. Dietary fatty acid intake in the preceding 1 month and 1 year were examined using a self-administered diet history questionnaire that was developed for Japanese people.
About 92% of patients had experienced the first symptoms of UC within the preceding 11 months. Regarding dietary habits in the preceding year, the risk for UC was significantly decreased in patients who consumed n-6/n-3 polyunsaturated fatty acids at a ratio of ≥5.2 (odds ratio [OR] = 0.26; 95% confidence interval [CI], 0.10-0.68). Conversely, an increased risk for UC was observed in the highest tertiles of consumption of docosahexaenoic acid (OR = 7.22; 95% CI, 2.09-24.95), eicosapentaenoic acid (OR = 6.91; 95% CI, 1.88-25.44), and docosapentaenoic acid (OR = 4.83; 95% CI, 1.56-14.95).
The ratio of n-6/n-3 polyunsaturated fatty acid intake was associated with a decreased risk for UC development. However, high intakes of docosahexaenoic acid, eicosapentaenoic acid, and docosapentaenoic acid may increase the risk for UC development.
膳食脂肪酸会影响慢性肠道炎症，并且据报道与溃疡性结肠炎（UC）的发展有关，主要在欧洲和美国。在饮食习惯导致肉类摄入较低而鱼类摄入较高的日本，研究了膳食脂肪酸的摄入与 UC 风险之间的关系。
2008 年至 2014 年，对 83 例新诊断的 UC 患者和 128 例年龄和性别匹配的住院对照患者进行了多中心病例对照研究。使用为日本人开发的自我管理饮食史问卷，在前 1 个月和 1 年内检查了膳食脂肪酸的摄入量。
约 92%的患者在过去 11 个月内首次出现 UC 症状。关于前一年的饮食习惯，n-6/n-3 多不饱和脂肪酸的比值≥5.2 的患者患 UC 的风险显著降低（比值比 [OR] = 0.26；95%置信区间 [CI]，0.10-0.68）。相反，二十二碳六烯酸（OR = 7.22；95% CI，2.09-24.95）、二十碳五烯酸（OR = 6.91；95% CI，1.88-25.44）和二十二碳五烯酸（OR = 4.83；95% CI，1.56-14.95）消费最高三分位的患者 UC 风险增加。
n-6/n-3 多不饱和脂肪酸的摄入量与 UC 发病风险降低相关。然而，二十二碳六烯酸、二十碳五烯酸和二十二碳五烯酸的高摄入量可能会增加 UC 发病的风险。
