1. Association of Dietary Fatty Acid Intake With the Development of Ulcerative Colitis: A Multicenter Case-Control Study in Japan
- Author
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Haruhiko Inatsu, Noriko Kamata, Hirohito Tsubouchi, Yasuhiro Fujiwara, Hirokazu Takahashi, Yumie Kobayashi, Yoshio Hirota, Soichiro Miura, Yoshihide Fujiyama, Hiroshi Yamasaki, Kenji Watanabe, Kazuhito Sugimura, Yuji Funayama, Yoh Ishiguro, Kazuo Ohtsuka, Hideki Iijima, Kiyonori Kobayashi, Shingo Kameoka, Satoshi Sasaki, Atsuo Kitano, Shin-ei Kudo, Keiichi Mitsuyama, Nagamu Inoue, Ryota Hokari, Toshifumi Hibi, Kaoru Yokoyama, Kyoko Kondo, Kazuhiko Yoshioka, Hiroki Ikeuchi, Satoko Ohfuji, Michio Itabashi, Akira Andoh, Yutaka Kohgo, Yuji Naito, Hiroshi Nakase, Hiroshi Fujita, Takuma Higurashi, Shinji Tanaka, Masahiro Iizuka, Fukunori Kinjo, Yasuo Suzuki, Yoshitaka Ueno, Satoshi Motoya, Hirokazu Yamagami, Naoki Yoshimura, Toshiaki Watanabe, Atsushi Nakajima, Toshiyuki Matsui, Kitaro Futami, Shojiro Yamamoto, Akira Sugita, Tsutomu Chiba, Yuhei Inaba, Masato Kusunoki, Mamoru Watanabe, Hiroyuki Hanai, Shunji Ishihara, Takashi Hisabe, Wakaba Fukushima, Hisao Fujii, Kazuichi Okazaki, and Noriyuki Ogata
- Subjects
medicine.medical_specialty ,Docosahexaenoic Acids ,Gastroenterology ,03 medical and health sciences ,chemistry.chemical_compound ,0302 clinical medicine ,Japan ,Risk Factors ,Internal medicine ,Humans ,Immunology and Allergy ,Medicine ,chemistry.chemical_classification ,business.industry ,Case-control study ,Odds ratio ,medicine.disease ,Ulcerative colitis ,Eicosapentaenoic acid ,Confidence interval ,Diet ,Eicosapentaenoic Acid ,chemistry ,Docosahexaenoic acid ,Case-Control Studies ,030220 oncology & carcinogenesis ,Fatty Acids, Unsaturated ,Colitis, Ulcerative ,030211 gastroenterology & hepatology ,Docosapentaenoic acid ,business ,Polyunsaturated fatty acid - Abstract
Background Dietary fatty acids can affect chronic intestinal inflammation and have been reported to be associated with the development of ulcerative colitis (UC), mainly in Europe and the United States. The association of dietary intake of fatty acids and the risk for UC was investigated in Japan, where dietary habits lead to lower meat and higher fish consumption than in Western countries. Methods A multicenter case-control study of 83 newly diagnosed patients with UC and 128 age- and sex-matched control patients in the hospital was conducted from 2008 to 2014. Dietary fatty acid intake in the preceding 1 month and 1 year were examined using a self-administered diet history questionnaire that was developed for Japanese people. Results About 92% of patients had experienced the first symptoms of UC within the preceding 11 months. Regarding dietary habits in the preceding year, the risk for UC was significantly decreased in patients who consumed n-6/n-3 polyunsaturated fatty acids at a ratio of ≥5.2 (odds ratio [OR] = 0.26; 95% confidence interval [CI], 0.10-0.68). Conversely, an increased risk for UC was observed in the highest tertiles of consumption of docosahexaenoic acid (OR = 7.22; 95% CI, 2.09-24.95), eicosapentaenoic acid (OR = 6.91; 95% CI, 1.88-25.44), and docosapentaenoic acid (OR = 4.83; 95% CI, 1.56-14.95). Conclusions The ratio of n-6/n-3 polyunsaturated fatty acid intake was associated with a decreased risk for UC development. However, high intakes of docosahexaenoic acid, eicosapentaenoic acid, and docosapentaenoic acid may increase the risk for UC development.
- Published
- 2020
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