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Dietary total antioxidant capacity and risk of ulcerative colitis: A case‐control study
Author(s) -
Rahmani Jamal,
KordVarkaneh Hamed,
Ryan Paul M.,
Rashvand Samaneh,
Clark Cain,
Day Andrew S.,
Hekmatdoost Azita
Publication year - 2019
Publication title -
journal of digestive diseases
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.684
H-Index - 51
eISSN - 1751-2980
pISSN - 1751-2972
DOI - 10.1111/1751-2980.12823
Subject(s) - medicine , odds ratio , quartile , ulcerative colitis , confidence interval , case control study , vitamin c , vitamin e , antioxidant , gastroenterology , antioxidant capacity , disease , oxidative stress , biochemistry , chemistry
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 B 9 ( 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.