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Medical Journal of Islamic Republic of Iran، جلد ۲۹، شماره ۱، صفحات ۷۴۴-۷۵۱
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عنوان انگلیسی Dietary protein intakes and risk of ulcerative colitis
چکیده انگلیسی مقاله Background: The incidence of ulcerative colitis (UC) is rising in populations with western-style diet, rich in fat and protein, and low in fruits and vegetables. In the present study, we aimed to evaluate the association between dietary protein intakes and the risk of developing incident UC. Methods : Sixty two cases of UC and 124 controls were studied using country-specific food frequency questionnaire (FFQ). Group comparisons by each factor were done using χ2 test, and significance level was set at α= 0.05. Logistic regression adjusted for potential confounding variables was carried out. Results : Univariate analysis suggested positive associations between processed meat, red meat and organ meat with risk of ulcerative colitis. Comparing highest versus lowest categories of consumption, multivariate conditional logistic regression analysis accounting for potential confounding variables indicated that patients who consumed a higher amount of processed meat were at a higher risk for developing UC (P value for trend= 0.02). Similarly, patients who consumed higher amounts of red meat were at a higher risk for UC (P value for trend= 0.01). The highest tertile of intake of organ meat was associated with an increased risk of ulcerative colitis with a statistically significant trend across tertiles (P value for trend= 0.01) when adjusted. Conclusion : In this case-control study we observed that higher consumptions of processed meat, red meat and organ meat were associated with increased risk for UC.
کلیدواژه‌های انگلیسی مقاله Ulcerative colitis, Diet, Protein.
نویسندگان مقاله سمانه رشوند | samaneh rashvand
department of clinical nutrition and diet therapy, faculty of nutrition and food technology, national nutrition and food technology, research institute shahid beheshti university of medical sciences, tehran, iran.

سازمان اصلی تایید شده: دانشگاه علوم پزشکی شهید بهشتی (Shahid beheshti university of medical sciences)
سازمان های دیگر: National Nutrition and Food Technology

محمد حسین صومی | mohammad hossein somi
tabriz liver and gastrointestinal disease research center, and tabriz university of medical sciences, tabriz, iran.

سازمان اصلی تایید شده: دانشگاه علوم پزشکی تبریز (Tabriz university of medical sciences)
سازمان های دیگر: Tabriz Liver and Gastrointestinal Disease Research Cente

بهرام رشیدخانی | bahram rashidkhani
department of community nutrition, national nutrition and food technology research institute, faculty of nutrition and food technology, shahid beheshti university of medical sciences, tehran, iran.

سازمان اصلی تایید شده: دانشگاه علوم پزشکی شهید بهشتی (Shahid beheshti university of medical sciences)
سازمان های دیگر: National Nutrition and Food Technology Research Institute

آزیتا حکمت دوست | azita hekmatdoost
department of clinical nutrition and diet therapy, faculty of nutrition and food technology, national nutrition and food technology, research institute shahid beheshti university of medical sciences, tehran, iran

سازمان اصلی تایید شده: دانشگاه علوم پزشکی شهید بهشتی (Shahid beheshti university of medical sciences)
سازمان های دیگر: National Nutrition and Food Technology Research Institute

نشانی اینترنتی http://mjiri.iums.ac.ir/browse.php?a_code=A-10-1-878&slc_lang=en&sid=en
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زبان مقاله منتشر شده en
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