Student research committee, Tabriz University of Medical Sciences, Tabriz, Iran.
Nutrition Faculty, Tabriz University of Medical Sciences, Tabriz, Iran.
Sci Rep. 2024 Sep 17;14(1):21679. doi: 10.1038/s41598-024-73073-9.
Considering the influence of dietary factors on inflammatory markers that may affect the disease course in patients with ulcerative colitis (UC), this study aimed to assess the association between dietary inflammatory index (DII) score and disease activity in patients with ulcerative colitis. This cross-sectional study included 158 patients with UC. The Mayo Clinic score was used to determine the disease severity. A food frequency questionnaire was applied to gather the dietary information, then the Shivappa et al. method was used for the calculation of DII. An association between disease severity (dependent factor) and DII score quartiles (independent factors) was conducted by a logistic regression adjusted to different covariates. In this study, 53.8% of participants were in remission or had mild disease activity. The mean DII score was - 0.24 ± 0.66. The mean DII score was significantly lower in patients with remission (-0.34 ± 0.71) compared with patients who were in the active phase (-0.1 ± 0.57) of UC (P = 0.02). The results of the logistic regression analysis showed that after adjusting for confounding factors, the odds of severe disease were 3.33 times higher among patients who had a more pro-inflammatory diet compared with patients who had an anti-inflammatory diet [OR: 3.33 (95%CI: 1.13, 9.76), p = 0.02]. In conclusion, there was a significant association between higher intake of a pro-inflammatory diet and UC severity. So, from a clinical point of view, there is a need to apply an anti-inflammatory diet to decrease disease severity in patients with ulcerative colitis.
考虑到饮食因素对炎症标志物的影响，这些标志物可能会影响溃疡性结肠炎（UC）患者的疾病进程，本研究旨在评估饮食炎症指数（DII）评分与溃疡性结肠炎患者疾病活动度之间的关系。本横断面研究纳入了 158 例溃疡性结肠炎患者。采用 Mayo 临床评分评估疾病严重程度。应用食物频率问卷收集饮食信息，然后采用 Shivappa 等人的方法计算 DII。采用 logistic 回归调整不同协变量，分析疾病严重程度（因变量）与 DII 评分四分位数（自变量）之间的相关性。本研究中，53.8%的参与者处于缓解或轻度疾病活动期。DII 评分的平均值为-0.24±0.66。缓解期患者的 DII 评分（-0.34±0.71）明显低于活动期患者（-0.1±0.57）（P=0.02）。logistic 回归分析结果表明，在校正混杂因素后，与抗炎饮食相比，具有促炎饮食的患者发生严重疾病的几率增加 3.33 倍[OR：3.33（95%CI：1.13，9.76），p=0.02]。总之，促炎饮食的摄入与 UC 严重程度之间存在显著关联。因此，从临床角度来看，需要应用抗炎饮食来降低溃疡性结肠炎患者的疾病严重程度。
