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©2010 Baishideng Publishing Group Co. , Limited. All rights reserved.
World J Gastroenterol. Sep 14, 2010; 16(34): 4297-4304
Published online Sep 14, 2010. doi: 10.3748/wjg.v16.i34.4297
Table 1 Demographic and clinical features of inflammatory bowel disease cases and healthy controls
Cases Controls (n = 83) (n = 160) Sex (M/F) 49/34 97/63 Age (mean ± SD) 37.5 ± 15.2 40.4 ± 14.6 Social status, n (%) Unmarried 50 (60.3) 83 (51.9) Married 26 (31.3) 69 (43.1) Divorced/widowed 7 (8.4) 8 (5.0) Years of education (mean-SD) 12.4-3.5 11.5-4.2 Body mass index, kg2 /cm (mean-SD) 26.1-9.3 29.1-10.8 Smoking habit, n (%) Never 32 (38.6) 80 (50.0) Smokers 29 (34.9) 41 (35.6) Ex-smokers 22 (26.5) 39 (24.4) No. cigarettes/d (smokers) mean (range) 13.4 (3-50) 14.7 (5-30) Disease location (Crohn’s disease) n = 42 Ileum, n (%) 18 (42.9) Ileum and colon 13 (31.0) / Colon 11 (26.2) Disease location (ulcerative colitis) n = 41 Proctitis 5 (12.2) Left sided colitis 22 (53.7) / Pancolitis 14 (34.1) Disease behaviour (Crohn’s disease) Inflammatory (B1) 27 (64.3) Stricturing (B2) 8 (19.0) / Penetrating (B3) 7 (16.7)
Table 2 Association between changes in pre-illness dietary habits and symptoms in inflammatory bowel disease patients
Changes in diet Ulcerative colitis Crohn’s disease No (26) Yes (15) No (25) Yes (17) Duration of symptoms Short ( ≤ 3 mo) 14 (53.85) 4 (26.67) 8 (32.00) 4 (23.53) Intermediate (4-10 mo) 7 (26.92) 4 (26.67) 13 (52.00) 4 (23.53) Long (> 10 mo) 5 (19.23) 7 (46.66) 4 (16.00) 9 (52.94)a Median, range (mo) 3 (1-15) 7 (1-84) 5 (1-30) 12 (1-48)a Weight loss Absent/low (< 2 kg) 12 (46.15) 4 (26.67) 8 (32.00) 3 (16.65) Moderate (2-6 kg) 8 (30.77) 3 (20.00) 11 (44.00) 8 (47.06) Severe (> 6 kg) 6 (23.08) 8 (53.33) 6 (24.00) 6 (35.29) Abdominal pain No 9 (34.61) 3 (20.00) 4 (16.00) 1 (5.88) Yes 17 (65.39) 12 (80.00) 21 (84.00) 16 (94.12) Diarrhoea No 5 (19.23) 1 (6.67) 4 (16.00) 1 (5.88) Yes 21 (80.77) 14 (93.33) 21 (84.00) 16 (94.12) Rectal bleeding No 9 (34.62) 5 (33.33) 13 (52.00) 12 (70.59) Yes 17 (65.38) 10 (66.67) 12 (48.00) 5 (29.41)
Table 3 Association between pre-illness intake of foods and beverages and risk of ulcerative colitis in patients who did not modify the diet before diagnosis
Controls Ulcerative colitis n (%)n (%)OR1 (95% CI) Pasta and/or rice Low 67 (41.88) 7 (26.92) 2 Moderate 68 (42.50) 12 (46.15) 1.89 (0.66-5.41) High 25 (15.63) 7 (26.92) 3.38 (0.99-11.47) Bread Low 60 (37.50) 6 (23.08) 2 Moderate 55 (34.38) 9 (34.62) 1.31 (0.42-4.13) High 45 (28.13) 11 (42.31) 2.40 (0.80-7.26) Sweets and cakes Low 52 (32.50) 10 (38.46) 2 Moderate 49 (30.63) 4 (15.38) 0.37 (0.10-1.33) High 59 (36.88) 12 (46.15) 0.96 (0.36-2.51) Red meat Low 73 (45.63) 12 (46.15) 2 Moderate 38 (23.75) 8 (30.77) 1.22 (0.45-3.32) High 49 (30.63) 6 (23.08) 0.63 (0.20-1.94) White meat Low 45 (28.13) 5 (19.23) 2 Moderate 70 (43.75) 17 (65.38) 2.04 (0.69-6.05) High 45 (28.13) 4 (15.38) 0.75 (0.19-3.04) Tuna fish Low 37 (23.13) 10 (38.46) 2 Moderate 48 (30.00) 6 (23.08) 0.43 (0.13-1.37) High 75 (46.88) 10 (38.46) 0.49 (0.18-1.36) Fish Low 61 (38.13) 17 (65.38) 2 Moderate 39 (24.38) 3 (11.54) 0.33 (0.09-1.26) High 60 (37.50) 6 (23.08) 0.33 (0.11-0.92) Processed meat Low 50 (31.25) 9 (34.62) 2 Moderate 57 (35.63) 10 (38.46) 0.82 (0.28-2.36) High 53 (33.13) 7 (26.92) 0.63 (0.21-1.91) Milk Low 45 (28.13) 13 (50.00) 2 Moderate 36 (22.50) 3 (11.54) 0.30 (0.08-1.19) High 79 (49.38) 10 (38.46) 0.55 (0.21-1.40) Cheese Low 43 (26.88) 8 (30.77) 2 Moderate 70 (43.75) 11 (42.31) 0.93 (0.33-2.63) High 47 (29.38) 7 (26.92) 0.98 (0.31-3.12) Eggs Low 44 (27.50) 11 (42.31) 2 Moderate 51 (31.88) 11 (42.31) 0.78 (0.30-2.06) High 65 (40.63) 4 (15.38) 0.21 (0.06-0.73) Potatoes Low 25 (15.63) 10 (38.46) 2 Moderate 78 (48.75) 11 (42.31) 0.39 (0.14-1.09) High 57 (35.63) 5 (19.23) 0.24 (0.09-0.83) Vegetables Low 44 (27.67) 11 (42.31) 2 Moderate 67 (42.14) 10 (38.46) 0.49 (0.18-1.35) High 48 (30.19) 5 (19.23) 0.37 (0.11-1.21) Fruits Low 48 (30.00) 9 (34.62) 2 Moderate 61 (38.13) 11 (42.31) 1.12 (0.42-3.01) High 51 (31.88) 6 (23.08) 0.41 (0.13-1.35) Refined sugar Low 57 (35.63) 9 (34.62) 2 Moderate 45 (28.13) 12 (46.15) 1.52 (0.57-4.09) High 58 (36.25) 5 (19.23) 0.57 (0.17-1.87) Butter Low 28 (17.50) 1 (3.85) 2 Moderate 88 (55.00) 18 (69.23) 6.02 (0.75-47.97) High 44 (27.50) 7 (26.92) 5.18 (0.58-46.20) Margarine Low 57 (35.63) 1 (3.85) 2 Moderate 84 (52.50) 19 (73.08) 11.80 (1.51-91.99) High 19 (11.88) 6 (23.08) 21.37 (2.32-196.6) Olive oil Low 47 (29.38) 6 (23.08) 2 Moderate 88 (55.00) 16 (61.54) 1.40 (0.50-3.93) High 25 (15.63) 4 (15.38) 1.16 (0.29-4.63) Seed oil Low 33 (20.63) 1 (3.85) 2 Moderate 97 (60.63) 22 (84.62) 7.26 (0.93-56.53) High 30 (18.75) 3 (11.54) 3.82 (0.36-40.14)
Table 4 Association between pre-illness intake of foods and beverages and risk of Crohn's disease in patients who did not modify the diet before diagnosis
Controls Crohn’s disease n (%)n (%)OR1 (95% CI) Pasta and/or rice Low 67 (41.88) 8 (32.00) 2 Moderate 68 (42.50) 14 (56.00) 1.59 (0.61-4.17) High 25 (15.63) 3 (12.00) 1.01 (0.24-4.34) Bread Low 60 (37.50) 6 (24.00) 2 Moderate 55 (34.38) 8 (32.00) 1.25 (0.38-4.04) High 45 (28.13) 11 (44.00) 2.47 (0.81-7.56) Sweets and cakes Low 52 (32.50) 8 (32.00) 2 Moderate 49 (30.63) 4 (16.00) 0.43 (0.11-1.63) High 59 (36.88) 13 (52.00) 1.21 (0.44-3.29) Red meat Low 73 (45.63) 8 (32.00) 2 Moderate 38 (23.75) 6 (24.00) 1.25 (0.38-4.07) High 49 (30.63) 11 (44.00) 2.42 (0.85-6.85) White meat Low 45 (28.13) 8 (32.00) 2 Moderate 70 (43.75) 15 (60.00) 1.33 (0.50-3.52) High 45 (28.13) 2 (8.00) 0.25 (0.05-1.27) Tuna fish Low 37 (23.13) 13 (52.00) 2 Moderate 48 (30.00) 6 (24.00) 1.31 (0.35-4.87) High 75 (46.88) 6 (24.00) 0.25 (0.08-0.77) Fish Low 61 (38.13) 16 (64.00) 2 Moderate 39 (24.38) 6 (24.00) 0.57 (0.19-1.72) High 60 (37.50) 3 (12.00) 0.18 (0.05-0.67) Processed meat Low 50 (31.25) 2 (8.00) 2 Moderate 57 (35.63) 18 (72.00) 7.80 (1.61-37.89) High 53 (33.13) 5 (20.00) 1.97 (0.35-11.03) Milk Low 45 (28.13) 7 (28.00) 2 Moderate 36 (22.50) 2 (8.00) 0.41 (0.07-2.18) High 79 (49.38) 16 (64.00) 1.55 (0.57-4.19) Cheese Low 43 (26.88) 5 (20.00) 2 Moderate 70 (43.75) 5 (20.00) 0.54 (0.14-2.06) High 47 (29.38) 15 (60.00) 3.70 (1.14-12.01) Eggs Low 44 (27.50) 10 (40.00) 2 Moderate 51 (31.88) 9 (36.00) 0.85 (0.30-2.40) High 65 (40.63) 6 (24.00) 0.42 (0.14-1.29) Potatoes Low 25 (15.63) 7 (28.00) 2 Moderate 78 (48.75) 13 (52.00) 0.60 (0.19-1.83) High 57 (35.63) 5 (20.00) 0.24 (0.06-0.91) Vegetables Low 44 (27.67) 14 (56.00) 2 Moderate 67 (42.14) 7 (28.00) 0.26 (0.09-0.78) High 48 (30.19) 4 (16.00) 0.21 (0.05-0.78) Fruits Low 48 (30.00) 9 (36.00) 2 Moderate 61 (38.13) 8 (32.00) 0.78 (0.26-2.30) High 51 (31.88) 8 (32.00) 0.76 (0.26-2.21) Refined sugar Low 57 (35.63) 8 (32.00) 2 Moderate 45 (28.13) 12 (48.00) 1.61 (0.58-4.42) High 58 (36.25) 5 (20.00) 0.58 (0.17-1.97) Butter Low 28 (17.50) 1 (4.00) 2 Moderate 88 (55.00) 20 (80.00) 6.07 (0.75-49.20) High 44 (27.50) 4 (16.00) 1.84 (0.18-18.19) Margarine Low 57 (35.63) 8 (32.00) 2 Moderate 84 (52.50) 13 (52.00) 1.07 (0.40-2.84) High 19 (11.88) 4 (16.00) 1.17 (0.29-4.74) Olive oil Low 47 (29.38) 10 (40.00) 2 Moderate 88 (55.00) 10 (40.00) 0.60 (0.22-1.61) High 25 (15.63) 5 (20.00) 0.98 (0.29-3.35) Seed oil Low 33 (20.63) 6 (24.00) 2 Moderate 97 (60.63) 15 (60.00) 0.84 (0.29-2.43) High 30 (18.75) 4 (16.00) 0.66 (0.16-2.76)
Table 5 Odds ratios1 and corresponding 95% CI for pre-illness intake of foods according to the disease location for Crohn’s disease patients
Small bowel Colon Pasta and/or rice 1.44 (0.71-2.92) 0.65 (0.20-2.13) Bread 2.61 (1.26-5.41)2 0.27 (0.06-1.10) Sweets and cakes 1.17 (0.64-2.14) 1.39 (0.53-3.63) Red meat 1.58 (0.88-2.82) 1.23 (0.49-3.12) White meat 0.74 (0.38-1.46) 0.40 (0.12-1.29) Tuna fish 0.48 (0.26-0.91)2 0.33 (0.11-0.98)2 Fish 0.48 (0.24-0.93)2 0.41 (0.13-1.29) Processed meat 1.31 (0.67-2.58) 0.74 (0.27-2.01) Milk 1.30 (0.71-2.36) 1.13 (0.46-2.78) Cheese 2.61 (1.26-5.41)2 1.94 (0.62-6.09) Eggs 0.67 (0.36-1.23) 0.69 (0.27-1.80) Potatoes 0.50 (0.23-1.07) 0.46 (0.15-1.41) Vegetables 0.43 (0.21-0.88)2 0.60 (0.20-1.83) Fruits 0.82 (0.42-1.58) 0.83 (0.29-2.36) Refined sugar 0.80 (0.44-1.46) 0.77 (0.31-1.95) Butter 0.83 (0.39-1.79) 1.44 (0.41-5.12) Margarine 1.10 (0.51-2.36) 1.83 (0.58-5.76) Olive oil 1.20 (0.58-2.51) 0.24 (0.06-1.00)2 Seed oil 0.81 (0.37-1.79) 1.05 (0.32-3.42)
Table 6 Food group loadings for 3 dietary patterns extracted by factor analyses
Factor 1 Factor 2 Factor 3 Pasta and/or rice 0.30 -0.25 0.32 Bread -0.01 -0.40 0.51 Soft, sweets and cakes 0.45 -0.28 0.09 Red meat 0.57 0.30 0.23 White meat 0.45 0.49 -0.02 Tuna fish 0.43 0.60 -0.11 Fish 0.33 0.58 -0.12 Processed meat 0.46 0.04 -0.02 Milk 0.03 -0.33 0.04 Cheese 0.02 0.19 0.56 Eggs -0.05 0.69 0.08 Potatoes 0.09 0.58 0.01 Vegetables -0.52 0.22 0.32 Fruit -0.53 -0.01 0.25 Refined sugar -0.01 -0.03 0.60 Butter 0.47 0.20 0.27 Margarine 0.46 0.29 -0.02 Olive oil -0.17 -0.32 0.44 Seed oil 0.39 0.13 0.07 Refined Prudent Healthy OR (95% CI) OR1 (95% CI) OR (95% CI) Ulcerative colitis Low2 13 13 13 Moderate 2.29 (0.70-7.32) 0.32 (0.11-0.90) 0.80 (0.28-2.28) High 2.46 (0.77-7.83) 0.15 (0.04-0.51) 0.95 (0.33-2.76) Crohn’s disease Low 13 13 13 Moderate 1.51 (0.45-4.99) 0.47 (0.17-1.27) 0.57 (0.18-1.78) High 2.15 (0.67-6.87) 0.13 (0.03-0.51) 1.39 (0.49-3.95)