Pan Huiyue, Zhai Leilei, Cui Min, Liu Yingying, Shao Limei, Liu Ling, Yao Ping
The First Department of Gastroenterology, The First Affiliated Hospital of Xinjiang Medical University, Urumqi, China.
Department of Gastroenterology, School of Medicine, West China Hospital, Sichuan University, Sichuan, West China, China.
BMC Gastroenterol. 2025 May 8;25(1):343. doi: 10.1186/s12876-025-03869-0.
Diet plays a crucial role in the activity and onset of ulcerative colitis (UC). The aim of this study was to comprehensively explore the association between the dietary inflammatory index (DII) and UC.
Participants completed the Food Frequency Questionnaire to obtain data on their dietary intake. Individual DII scores were calculated to assess inflammatory potential of each participant's diet. A logistic regression model was used to analyze the correlation between the DII and UC activity, including the active and remission phases.
In this study, 100 controls and 106 patients with UC were enrolled, including 50 patients in remission and 56 patients with active UC. Dietary nutrient intake was generally slightly lower in patients with UC than in the controls, including energy, protein, dietary fiber, vitamin D, vitamin E, vitamin B1, vitamin B2, vitamin C, folic acid, fat, monosaturated fatty acids, and n-3 fatty acids (P < 0.05). Compared with the low pro-inflammatory potential diet, patients with higher DII had a higher correlation with UC before and after adjustment for relevant confounders. In consecutive DII, the correlation with UC increased with each 1 increase in DII. No significant correlation was observed between DII and UC activity.
Diets with a high inflammatory index are correlated with UC. Therefore, consuming a diet with a low inflammatory index may be beneficial for patients with UC.
饮食在溃疡性结肠炎（UC）的发病及病情活动中起着关键作用。本研究旨在全面探讨饮食炎症指数（DII）与UC之间的关联。
参与者完成食物频率问卷以获取其饮食摄入数据。计算个体DII得分以评估每位参与者饮食的炎症潜力。采用逻辑回归模型分析DII与UC活动（包括活动期和缓解期）之间的相关性。
本研究纳入了100名对照者和106例UC患者，其中包括50例缓解期患者和56例活动期UC患者。UC患者的膳食营养素摄入量总体上略低于对照者，包括能量、蛋白质、膳食纤维、维生素D、维生素E、维生素B1、维生素B2、维生素C、叶酸、脂肪、单不饱和脂肪酸和n-3脂肪酸（P < 0.05）。与低促炎潜力饮食相比，在对相关混杂因素进行调整前后，DII较高的患者与UC的相关性更高。在连续的DII中，随着DII每增加1，与UC的相关性增加。未观察到DII与UC活动之间存在显著相关性。
高炎症指数的饮食与UC相关。因此，食用低炎症指数的饮食可能对UC患者有益。
