炎症性肠道疾病患者的排斥饮食和禁食实践:对营养状况的影响
Didier Quilliot1, Olivier Bonsack2, Meliha Mahmutovic1
1Transversal Nutrition Unit and Nutritional Assistant Department, University of Lorraine, Nancy University Hospital, Nancy, France; INSERM, NGERE University of Lorraine, U1256, Nancy, France.
Clinical nutrition ESPEN
|December 11, 2024
概括
食物排斥在炎症性肠病 (IBD) 患者中显著增加营养不良的风险. 避免饮食限制对于管理IBD和预防营养不良至关重要.
科学领域:
- 胃肠病学 胃肠病学
- 营养科学 营养科学
- 临床医学 临床医学
背景情况:
- 在炎症性肠道疾病 (IBD) 中,营养不良很常见.
- 像食物排斥和禁食这样的饮食行为并不是经过充分研究的危险因素.
- 根据国际标准,关于营养不良患病率的数据有限.
研究的目的:
- 使用全球营养不良领导倡议 (GLIM) 标准,估计IBD患者的营养不良患病率.
- 分析与IBD特征和营养不良相关的因素.
主要方法:
- 在IBD营养诊所检查了434名IBD患者 (2021年11月至2022年4月).
- 定义了食品的全部排除和部分排除.
- 使用GLIM标准诊断营养不良;收集体重史和BMI数据.
主要成果:
- 25.8%的IBD患者营养不良 (15%的中度,10.8%的严重).
- 营养不良与完全排除食物 (OR=1.11),活跃疾病 (OR=1.16) 和IBD持续时间 (OR=0.88) 有负相关性.
- 食物排斥也与过去的营养不良 (OR=1.11) 和之前的手术 (OR=1.11) 相关;禁食没有联系.
结论:
- 完全排除食物类别是IBD患者营养不良的主要因素.
- 应避免饮食排斥以防止营养不良,无论疾病的活性或持续时间如何.
- 没有发现禁食习惯与营养不良风险独立相关.
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