Consumption of spicy foods and the prevalence of irritable bowel syndrome

被引:48
作者
Esmaillzadeh, Ahmad [1 ,2 ]
Keshteli, Ammar Hassanzadeh [3 ]
Hajishafiee, Maryam [2 ]
Feizi, Awat [4 ]
Feinle-Bisset, Christine [5 ]
Adibi, Peyman [6 ,7 ]
机构
[1] Isfahan Univ Med Sci, Food Secur Res Ctr, Esfahan 81745151, Iran
[2] Isfahan Univ Med Sci, Sch Nutr & Food Sci, Dept Community Nutr, Esfahan 81745151, Iran
[3] Univ Alberta, Dept Med, Edmonton, AB T6G 2E1, Canada
[4] Isfahan Univ Med Sci, Sch Publ Hlth, Dept Epidemiol & Biostat, Esfahan 81745151, Iran
[5] Univ Adelaide, Discipline Med, Ctr Res Excellence Translating Nutr Sci Good Hlth, Adelaide, SA 5000, Australia
[6] Isfahan Univ Med Sci, Integrat Funct Gastroenterol Res Ctr, Esfahan 81745319, Iran
[7] Isfahan Univ Med Sci, Sch Med, Dept Internal Med, Esfahan 81745319, Iran
基金
英国医学研究理事会;
关键词
Spice; Diet; Condiments; Red pepper; Irritable bowel syndrome; Functional gastrointestinal disorders; FUNCTIONAL GASTROINTESTINAL DISORDERS; QUALITY-OF-LIFE; GENERAL-POPULATION; RED-PEPPER; SYMPTOMS; EPIDEMIOLOGY; ADULTS; DIET; HEALTH;
D O I
10.3748/wjg.v19.i38.6465
中图分类号
R57 [消化系及腹部疾病];
学科分类号
100201 [内科学];
摘要
AIM: To explore the association between consumption of spicy foods and prevalence of irritable bowel syndrome (IBS) among Iranian adults. METHODS: In this cross-sectional study, data from 4763 Iranian adult participants were used. Consumption of spicy foods was estimated using a dietary habits questionnaire that included a question on spicy foods consumption: "how frequently do you use spicy foods (pepper, curry, ginger, cinnamon and turmeric) during a week?" Participants could respond to the question by choosing one of these choices: never, 1-3 times, 4-6 times, 7-9 times, or more than 10 times per week. A modified Persian version of the Rome. questionnaire was used to determine the prevalence of IBS. RESULTS: IBS was prevalent in 21.7% (18.6% of men and 24.1% of women) of the study population. After controlling for potential confounders including dietary behaviors, those consuming spicy foods >= 10 times per week were 92% more likely to have IBS compared with those who never consumed spicy foods (OR = 1.92; 95%CI: 1.23-3.01, P-trend < 0.01). The association remained significant even after taking lactose intolerance into account (OR = 1.85; 95%CI: 1.18-2.90, P-trend < 0.01). Stratified analysis by gender revealed that the association between consumption of spicy foods and IBS was not significant in men; however, a significant association was found among women after taking potential cofounders, including meal regularity and lactose intolerance, into account. Women who consumed spicy foods >= 10 times per week were two times more likely to have IBS compared with those who never consumed spicy foods (OR = 2.03; 95% CI: 1.09-3.77, P-trend = 0.02). CONCLUSION: Consumption of spicy foods is directly associated with IBS, particularly in women. Further, prospective studies are warranted to (1) examine this association in other populations; and (2) evaluate whether dietary interventions, for example a reduction in spice consumption, would improve IBS symptoms. (C) 2013 Baishideng. All rights reserved.
引用
收藏
页码:6465 / 6471
页数:7
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