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The relationship between food components and constipation: a cross-sectional study.

Yuhan Xu1, Zengfu Xue2

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Increasing constipation incidence is linked to low vegetable intake. Consuming at least 2.93 cups of vegetables daily may reduce constipation risk, especially for women.

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ConstipationFood componentsNHANES

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Area of Science:

  • Nutrition Science
  • Gastroenterology
  • Public Health

Background:

  • Global constipation incidence is rising.
  • Dietary factors are increasingly recognized as contributors to constipation.
  • Understanding the link between diet and constipation is crucial for public health.

Purpose of the Study:

  • To investigate the association between dietary components and constipation.
  • To identify specific food groups that may influence constipation occurrence.
  • To provide evidence-based dietary recommendations for constipation prevention.

Main Methods:

  • Utilized data from the National Health and Nutrition Examination Survey (NHANES) from 2000-2010.
  • Analyzed dietary recalls from 1696 participants (≥20 years) to compare intake between constipated and non-constipated individuals.
  • Employed multivariable logistic regression to calculate odds ratios (OR) and performed subgroup analysis on vegetable consumption.

Main Results:

  • Lower consumption of fruits, vegetables, dairy, and oils was observed in constipated individuals compared to non-constipated individuals.
  • Increased vegetable consumption (OR: 0.74) and being female (OR: 2.12) were significantly associated with constipation.
  • A protective effect was noted for high vegetable intake (≥2.93 cups/day).

Conclusions:

  • Daily intake of at least 2.93 cups of vegetables is recommended for constipation prevention.
  • Females have a higher risk of constipation.
  • No significant association was found between constipation and age or educational level.