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Consumption of spicy foods and the prevalence of irritable bowel syndrome

World Journal of Gastroenterology 2013年第38期19卷 6465-6471页

作者： Ahmad Esmaillzadeh Ammar Hassanzadeh Keshteli maryam hajishafiee Awat Feizi Christine Feinle-Bisset Peyman Adibi Food Security Research Center Isfahan University of Medical SciencesIsfahan 81745-151Iran Department of Community Nutrition School of Nutrition and Food ScienceIsfahan University of Medical SciencesIsfahan 81745-151Iran Department of Medicine University of AlbertaEdmontonAlberta T6G 2E1Canada Department of Epidemiology and Biostatistics School of Public HealthIsfahan University of Medical SciencesIsfahan 81745-151Iran Centre of Research Excellence in Translating Nutritional Science to Good Health University of Adelaide Discipline of MedicineAdelaideSouth Australia 5000Australia Integrative Functional Gastroenterology Research Center Isfahan University of Medical SciencesIsfahan 81745-319Iran Department of Internal Medicine School of MedicineIsfahan University of Medical SciencesIsfahan 81745-319Iran

AIM:To explore the association between consumption of spicy foods and prevalence of irritable bowel syndrome(IBS)among Iranian ***:In this cross-sectional study,data from4763 Iranian adult participants were *** 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,4-6times,7-9 times,or more than 10 times per week.A modified Persian version of the RomeⅢquestionnaire was used to determine the prevalence of ***:IBS was prevalent in 21.7%(18.6%of men and 24.1%of women)of the study *** 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,Ptrend<0.01).The association remained significant even after taking lactose intolerance into account(OR=1.85;95%CI:1.18-2.90,Ptrend<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 *** 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,Ptrend=0.02).CONCLUSION:Consumption of spicy foods is directly associated with IBS,particularly in ***,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.

关键词： Spice Diet Condiments Red pepper Irritable bowel syndrome Functional gastrointestinal disorders

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