Association of Dietary Fatty Acid Intake With the Development of Ulcerative Colitis: A Multicenter Case-Control Study in Japan.

Autor:	Kobayashi Y; Department of Gastroenterology, Osaka City University Graduate School of Medicine, Osaka, Japan., Ohfuji S; Department of Public Health, Osaka City University Graduate School of Medicine, Osaka, Japan., Kondo K; Administration Division, Osaka City University Hospital, Osaka, Japan., Fukushima W; Department of Public Health, Osaka City University Graduate School of Medicine, Osaka, Japan., Sasaki S; Department of Social and Preventive Epidemiology, School of Public Health, The University of Tokyo, Tokyo, Japan., Kamata N; Department of Gastroenterology, Osaka City University Graduate School of Medicine, Osaka, Japan., Yamagami H; Department of Gastroenterology, Osaka City University Graduate School of Medicine, Osaka, Japan., Fujiwara Y; Department of Gastroenterology, Osaka City University Graduate School of Medicine, Osaka, Japan., Suzuki Y; Department of Internal Medicine, Sakura Medical Center, Toho University, Chiba, Japan., Hirota Y; Department of Public Health, Osaka City University Graduate School of Medicine, Osaka, Japan.; College of Healthcare Management, Fukuoka, Japan.
Jazyk:	angličtina
Zdroj:	Inflammatory bowel diseases [Inflamm Bowel Dis] 2021 Apr 15; Vol. 27 (5), pp. 617-628.
DOI:	10.1093/ibd/izaa140
Abstrakt:	Background: Dietary fatty acids can affect chronic intestinal inflammation and have been reported to be associated with the development of ulcerative colitis (UC), mainly in Europe and the United States. The association of dietary intake of fatty acids and the risk for UC was investigated in Japan, where dietary habits lead to lower meat and higher fish consumption than in Western countries. Methods: A multicenter case-control study of 83 newly diagnosed patients with UC and 128 age- and sex-matched control patients in the hospital was conducted from 2008 to 2014. Dietary fatty acid intake in the preceding 1 month and 1 year were examined using a self-administered diet history questionnaire that was developed for Japanese people. Results: About 92% of patients had experienced the first symptoms of UC within the preceding 11 months. Regarding dietary habits in the preceding year, the risk for UC was significantly decreased in patients who consumed n-6/n-3 polyunsaturated fatty acids at a ratio of ≥5.2 (odds ratio [OR] = 0.26; 95% confidence interval [CI], 0.10-0.68). Conversely, an increased risk for UC was observed in the highest tertiles of consumption of docosahexaenoic acid (OR = 7.22; 95% CI, 2.09-24.95), eicosapentaenoic acid (OR = 6.91; 95% CI, 1.88-25.44), and docosapentaenoic acid (OR = 4.83; 95% CI, 1.56-14.95). Conclusions: The ratio of n-6/n-3 polyunsaturated fatty acid intake was associated with a decreased risk for UC development. However, high intakes of docosahexaenoic acid, eicosapentaenoic acid, and docosapentaenoic acid may increase the risk for UC development. (© 2020 Crohn’s & Colitis Foundation. Published by Oxford University Press. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.)
Databáze:	MEDLINE
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