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Dietary total antioxidant capacity and risk of ulcerative colitis: A case-control study.

Abstract：

OBJECTIVE:Data on the association between the antioxidant capacity of a diet and the risk of ulcerative colitis (UC) are scarce. This study aimed to assess whether a relationship exists between dietary total antioxidant capacity (TAC) and the odds of UC in Iranian adults. METHODS:In this case-control study, patients with UC and age-matched healthy controls were recruited from a hospital clinic. All participants completed a validated 168-item food frequency questionnaire, the results of which were subsequently used to generate dietary TAC. Ferric reducing-antioxidant power values were used to calculate dietary TAC. RESULTS:Altogether 62 patients with UC and 124 healthy controls were enrolled. UC patients had a higher calorific intake (P < 0.01), and consumed more monounsaturated fatty acids (P < 0.01), vitamin B9 (P < 0.01) and calcium (P = 0.02) compared with healthy controls, while the control group had a higher vitamin C intake than the participants with UC (P < 0.01). In a fully adjusted model, participants who were in the highest quartile of dietary TAC had a lower risk of UC (odds ratio 0.11, 95% confidence interval 0.01-0.73). CONCLUSIONS:A higher dietary TAC score was associated with lower odds of UC in this case-control study. Further elucidation of the role of key dietary elements is now warranted.

journal_name

J Dig Dis

journal_title

Journal of digestive diseases

authors

Rahmani J,Kord-Varkaneh H,Ryan PM,Rashvand S,Clark C,Day AS,Hekmatdoost A

doi

10.1111/1751-2980.12823

subject

Has Abstract

pub_date

2019-12-01 00:00:00

pages

636-641

issue

12

eissn

1751-2972

issn

1751-2980

journal_volume

20

pub_type

杂志文章

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