伴有或不伴有肠易激综合征人群的饮食习惯差异及其与症状和心理状态的关联：一项初步研究。

Differences in dietary habits of people with without irritable bowel syndrome and their association with symptom and psychological status: A pilot study.

作者信息

Meng Qiao, Qin Geng, Yao Shu-Kun, Fan Guo-Hui, Dong Fen, Tan Chang

机构信息

Graduate School, Peking University China-Japan Friendship School of Clinical Medicine, Beijing 100029, China.

Department of Gastroenterology, China-Japan Friendship Hospital, Beijing 100029, China.

出版信息

World J Clin Cases. 2021 Apr 16;9(11):2487-2502. doi: 10.12998/wjcc.v9.i11.2487.

DOI:10.12998/wjcc.v9.i11.2487

PMID:33889614

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8040167/

Abstract

BACKGROUND

Previous studies have demonstrated that dietary factors are involved in irritable bowel syndrome (IBS), but the role of diet was evaluated mostly based on food frequency questionnaire. Whether food categories, quantity per time, and intake frequency are different between IBS patients and non-IBS individuals has not been clearly clarified.

AIM

To explore differences in dietary habits of people with without IBS and their correlation with symptom and psychological status.

METHODS

A total of 220 questionnaires were administered in a community population and the Rome IV criteria was applied to diagnose IBS. The dietary questionnaire used in this study was multidimensional from food categories, quantity per time, and intake frequency, in contrast to "yes or no" classification used in previous studies. Questionnaires including IBS symptom severity scale (IBS-SSS), IBS quality of life, visceral sensitivity index, hospital anxiety and depression score (HADS), and gastrointestinal symptom rating scale were used to assess the participants. Rank sum test was used to compare the quantity per time and intake frequency between IBS patients and non-IBS participants. The correlation between psychological factors and diet was evaluated by Spearman correlation analysis. Logistic regression analysis was used to assess the possible dietary risk factors for IBS.

RESULTS

In total, 203 valid questionnaires were collected (response rate 92.3%). Twenty-five participants met the Rome IV criteria for IBS, including 15 (60.0%) women and 10 (40.0%) men. Compared with the non-IBS group, the quantity per time and intake frequency of soybean and its products, spicy food, and dry-fried nuts were statistically significant in IBS participants ( < 0.05). They were positively associated with IBS-SSS and HADS anxiety and depression scores ( < 0.05). Besides, seafood, soft drinks, vegetables, and fruits differed only in quantity per time. The intake frequencies of egg, barbecue, and coarse grain were statistically significant in IBS patients ( < 0.05). We also found that the frequency of soybean and its products (≥ 7 times/week, odds ratio = 11.613, 95% confidence interval: 2.145-62.855, = 0.004) was an independent risk factor for IBS.

CONCLUSION

Both quantity per time and intake frequency, especially soybean, differ between IBS patients and non-IBS participants. Dietary habits might play potential roles in the pathophysiology of IBS.

摘要

背景

既往研究表明饮食因素与肠易激综合征（IBS）有关，但饮食的作用大多是基于食物频率问卷进行评估的。IBS患者与非IBS个体之间在食物种类、每次摄入量和摄入频率上是否存在差异尚未明确。

目的

探讨有无IBS人群的饮食习惯差异及其与症状和心理状态的相关性。

方法

在社区人群中发放了220份问卷，并应用罗马IV标准诊断IBS。本研究使用的饮食问卷在食物种类、每次摄入量和摄入频率方面具有多维性，这与既往研究中使用的“是或否”分类不同。使用包括IBS症状严重程度量表（IBS-SSS）、IBS生活质量、内脏敏感性指数、医院焦虑抑郁量表（HADS）和胃肠道症状评定量表在内的问卷对参与者进行评估。采用秩和检验比较IBS患者与非IBS参与者之间的每次摄入量和摄入频率。通过Spearman相关分析评估心理因素与饮食之间的相关性。采用Logistic回归分析评估IBS可能的饮食风险因素。

结果

共收集到203份有效问卷（应答率92.3%）。25名参与者符合IBS的罗马IV标准，其中15名（60.0%）为女性，10名（40.0%）为男性。与非IBS组相比，IBS参与者中大豆及其制品、辛辣食物和油炸坚果的每次摄入量和摄入频率具有统计学意义（P<0.05）。它们与IBS-SSS以及HADS焦虑和抑郁评分呈正相关（P<0.05）。此外，海鲜、软饮料、蔬菜和水果仅在每次摄入量上存在差异。鸡蛋、烧烤和粗粮的摄入频率在IBS患者中具有统计学意义（P<0.05）。我们还发现大豆及其制品的摄入频率（≥7次/周，比值比=11.613，95%置信区间：2.145-62.855，P=0.004）是IBS的一个独立危险因素。