在一组患有炎症性肠病的患者中,饮食的炎症潜力和炎症参数之间的关联
Małgorzata Godala1, Ewelina Gaszyńska1, Ewa Malecka-Wojciesko2
1Department of Nutrition and Epidemiology, Medical University of Lodz, 90-752 Lodz, Poland.
Nutrients
|September 13, 2025
概括
通过饮食炎症指数 (DII) 测量的促炎症饮食与炎症性肠病 (IBD) 严重程度的增加有关. 制定抗炎饮食可能有助于降低IBD患者的疾病活性.
科学领域:
- 胃肠病学 胃肠病学
- 免疫学 免疫学 免疫学
- 营养科学 营养科学
背景情况:
- 炎症性肠病 (IBD) 的发病包括遗传和环境因素,包括饮食.
- 饮食炎症指数 (DII) 量化了饮食的炎症潜力.
- 了解饮食对IBD严重性的作用对于管理至关重要.
研究的目的:
- 研究DII与IBD患者的疾病活性之间的关联.
- 评估DII和炎症标志物 (IL-6,IL-1β,IL-10) 之间的关系.
主要方法:
- 90名IBD患者被纳入.
- 饮食摄入量通过三个24小时回忆访谈进行评估,以计算DII.
- 使用ELISA测量血清中细胞因子水平 (IL-6,IL-1β,IL-10).
主要成果:
- 平均DII为-0.39±0.52,克罗恩病 (CD) 和性结肠炎 (UC) 之间没有差异.
- 与活跃疾病相比,在轻度疾病或缓解的患者中,DII显着较低 (p=0.0217).
- 较高的DII分数与严重IBD的可能性增加相关.
结论:
- 促炎症饮食与IBD严重程度的增加有显著关联.
- 研究结果表明,需要采取抗炎饮食干预措施来管理IBD.
- 饮食修改可能是一个可行的策略,以减少CD和UC的疾病严重程度.
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