School of Food & Advanced Technology, College of Sciences, Massey University, Palmerston North 4442, New Zealand.
School of Health Sciences, College of Health, Massey University, Palmerston North 4442, New Zealand.
Nutrients. 2020 Sep 29;12(10):2975. doi: 10.3390/nu12102975.
New Zealand (NZ) has one of the world's highest incidence rates of Inflammatory Bowel Disease (IBD), a group of chronic inflammatory conditions that affect the gastrointestinal tract. Patients with IBD often believe certain foods influence their disease symptoms and consequently may alter their diet considerably. The objective of this study was to determine foods, additives, and cooking methods (dietary elements) that NZ IBD patients identify in the onset, exacerbation, or reduction of their symptoms. A total of 233 participants completed a self-administered questionnaire concerning symptom behaviour in association with 142 dietary elements. Symptom onset and symptom exacerbation were associated with dietary elements by 55% (128) and 70% (164) of all IBD participants, respectively. Fruit and vegetables were most frequently identified, with dairy products, gluten-containing bread, and foods with a high fat content also considered deleterious. Of all IBD participants, 35% (82) associated symptom reduction with dietary elements. The identified foods were typically low in fibre, saturated fatty acids, and easily digestible. No statistically significant differences were seen between the type or number of dietary elements and disease subtype or recent disease activity. The association between diet and symptoms in patients with IBD and the mechanism(s) involved warrant further research and may lead to the development of IBD specific dietary guidelines.
新西兰（NZ）是世界上炎症性肠病（IBD）发病率最高的国家之一，IBD 是一组影响胃肠道的慢性炎症性疾病。IBD 患者通常认为某些食物会影响他们的疾病症状，因此可能会极大地改变他们的饮食。本研究的目的是确定 NZ IBD 患者在症状发作、加重或减轻时识别的食物、添加剂和烹饪方法（饮食元素）。共有 233 名参与者完成了一份与 142 种饮食元素相关的症状行为的自我管理问卷。所有 IBD 患者中，分别有 55%（128 种）和 70%（164 种）的患者将症状发作和症状加重与饮食元素联系起来。水果和蔬菜是最常被识别的，乳制品、含麸质的面包和高脂肪含量的食物也被认为是有害的。在所有 IBD 患者中，有 35%（82 种）患者将症状减轻与饮食元素联系起来。所确定的食物通常纤维、饱和脂肪酸含量低，且易于消化。饮食元素的类型或数量与疾病亚型或近期疾病活动之间没有显著差异。IBD 患者的饮食与症状之间的关联以及所涉及的机制值得进一步研究，这可能会导致制定出 IBD 特异性饮食指南。
