Wu Shanshan, Yang Zhirong, Liu Si, Zhang Qian, Zhang Shutian, Zhu Shengtao
Department of Gastroenterology, Beijing Friendship Hospital Capital Medical University, National Clinical Research Center for Digestive Disease, Beijing Digestive Disease Center, Beijing Key Laboratory for Precancerous Lesion of Digestive Disease Beijing China.
Shenzhen Institute of Advanced Technology Chinese Academy of Sciences Shenzhen China.
Food Sci Nutr. 2025 Mar 19;13(3):e70094. doi: 10.1002/fsn3.70094. eCollection 2025 Mar.
We aimed to examine the prospective association of sugar-sweetened beverages (SSB), artificially sweetened beverages (ASB), natural juice, and sugar forms with irritable bowel syndrome (IBS). Participants free of IBS, celiac disease, inflammatory bowel disease, and any cancer at recruitment were included ( = 178,711, 53.1% female). SSB, ASB, natural juice, and different sugar forms' consumption were measured via a 24-h dietary recall questionnaire. The primary outcome was incident IBS. A Cox proportional hazard model adjusting for age, sex, BMI, Townsend deprivation index, education, ethnicity, smoking, alcohol drinking, physical activity, total energy intake, type 2 diabetes, depression, and anxiety was conducted to assess the relationship. Mean consumption of SSB, ASB, and natural juice was 90.0, 72.4, and 105.7 g/day, respectively. During a median of 11.3-year follow-up, 2690 participants developed IBS. Every 100 g/day SSB increment was associated with a 3% higher IBS risk (HR = 1.03, 95% CI: 1.01-1.05). Compared with no SSB intake, the highest quartile was associated with an increased risk of IBS (HR = 1.19, 1.03-1.37; = 0.017). Regarding ASB and natural juice, no significant association was detected in those who consumed the highest quartile versus no intake (ASB: HR = 1.12, 0.95-1.31, = 0.062; Natural juice: HR = 1.01, 0.87-1.18, = 0.363). Considering different sugar forms, increased IBS risk was detected in added sugar (HR = 1.20, 1.05-1.36, = 0.001), instead of naturally occurring sugar (HR = 0.99, 0.88-1.11, = 0.869). Higher intake of SSB, rather than ASB and natural juice, is associated with increased IBS risk. Higher consumption of added sugar, instead of naturally occurring sugar, is associated with higher IBS risk. These findings highlight the importance of limiting SSB consumption in diets to reduce the modifiable burden of IBS.
我们旨在研究含糖饮料（SSB）、人工甜味饮料（ASB）、天然果汁和糖的种类与肠易激综合征（IBS）之间的前瞻性关联。纳入招募时无IBS、乳糜泻、炎症性肠病和任何癌症的参与者（n = 178711，53.1%为女性）。通过24小时饮食回顾问卷来测量SSB、ASB、天然果汁和不同糖种类的摄入量。主要结局为新发IBS。采用Cox比例风险模型，对年龄、性别、体重指数、汤森德贫困指数、教育程度、种族、吸烟、饮酒、身体活动、总能量摄入、2型糖尿病、抑郁和焦虑进行校正，以评估两者之间的关系。SSB、ASB和天然果汁的平均摄入量分别为90.0、72.4和105.7克/天。在中位11.3年的随访期间，2690名参与者发生了IBS。SSB摄入量每增加100克/天，IBS风险升高3%（HR = 1.03，95%CI：1.01 - 1.05）。与不摄入SSB相比，最高四分位数组的IBS风险增加（HR = 1.19，1.03 - 1.37；P = 0.017）。对于ASB和天然果汁，最高四分位数组与不摄入组相比，未检测到显著关联（ASB：HR = 1.12，0.95 - 1.31，P = 0.062；天然果汁：HR = 1.01，0.87 - 1.18，P = 0.363）。考虑不同糖的种类，添加糖会增加IBS风险（HR = 1.20，1.05 - 1.36，P = 0.001），而天然存在的糖则不会（HR = 0.99，0.88 - 1.11，P = 0.869）。较高的SSB摄入量而非ASB和天然果汁摄入量与IBS风险增加有关。较高的添加糖摄入量而非天然存在的糖摄入量与较高的IBS风险有关。这些发现凸显了在饮食中限制SSB摄入量以减轻IBS可改变负担的重要性。
