Journal of gastroenterology and hepatology · 2019
Association between dietary iron and zinc intake and development of ulcerative colitis: A case-control study in Japan.
СтатьяМногоцентровое исследованиеНазвание и аннотация: Перевод в очереди
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Kobayashi Yumie, Ohfuji Satoko, Kondo Kyoko, Fukushima Wakaba, Sasaki Satoshi, Kamata Noriko, Yamagami Hirokazu, Fujiwara Yasuhiro, Suzuki Yasuo, Hirota Yoshio, Japanese Case-Control Study Group for Ulcerative Colitis
Аннотация
BACKGROUND AND AIM: The prevalence of ulcerative colitis (UC) has been increasing in Japan. Trace elements, such as iron, zinc, magnesium, and copper, can cause digestive symptoms where there is a deficiency or excess. We focused on the dietary intake of trace elements and their associations with UC development.
METHODS: A multicenter, hospital-based case-control study was conducted in Japan. Cases were 127 newly diagnosed UC patients, and 171 age-matched and sex-matched hospital controls were recruited. We considered that UC patients had potentially changed their dietary habits due to disease symptoms. The dietary habits were investigated using a self-administered diet history questionnaire to analyze the dietary intakes and frequencies at two points, the previous 1 month and 1 year before.
RESULTS: In the assessment of dietary habits 1 year before, the highest intake of iron showed an increased odds ratio (OR) for UC on multivariate analysis (OR = 4.05, 95% confidence interval, 1.46-11.2, P < 0.01). The highest intake of zinc 1 year before showed a decreased OR for UC (OR = 0.39, 95% confidence interval, 0.18-0.85, P = 0.01). Intakes of magnesium and copper had no significant association with UC. Because most UC cases had experienced the first symptom of UC within the previous 11 months, these intakes at 1 year before represented an association with pre-illness dietary habits.
CONCLUSION: A high intake of iron has some effect on the development of UC. In contrast, a high intake of zinc has a protective effect on the development of UC.
METHODS: A multicenter, hospital-based case-control study was conducted in Japan. Cases were 127 newly diagnosed UC patients, and 171 age-matched and sex-matched hospital controls were recruited. We considered that UC patients had potentially changed their dietary habits due to disease symptoms. The dietary habits were investigated using a self-administered diet history questionnaire to analyze the dietary intakes and frequencies at two points, the previous 1 month and 1 year before.
RESULTS: In the assessment of dietary habits 1 year before, the highest intake of iron showed an increased odds ratio (OR) for UC on multivariate analysis (OR = 4.05, 95% confidence interval, 1.46-11.2, P < 0.01). The highest intake of zinc 1 year before showed a decreased OR for UC (OR = 0.39, 95% confidence interval, 0.18-0.85, P = 0.01). Intakes of magnesium and copper had no significant association with UC. Because most UC cases had experienced the first symptom of UC within the previous 11 months, these intakes at 1 year before represented an association with pre-illness dietary habits.
CONCLUSION: A high intake of iron has some effect on the development of UC. In contrast, a high intake of zinc has a protective effect on the development of UC.