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©The Author(s) 2021.
World J Clin Cases. Apr 16, 2021; 9(11): 2487-2502
Published online Apr 16, 2021. doi: 10.12998/wjcc.v9.i11.2487
Published online Apr 16, 2021. doi: 10.12998/wjcc.v9.i11.2487
Table 1 Sociodemographic characteristics, n (%)
IBS patients (n = 25) | Non-IBS participants (n = 178) | P value | |
Age, yr | 36.0 (29.5, 43.0) | 32.0 (28.0, 38.0) | 0.215 |
Gender, male:female | 10 : 15 | 71 : 107 | 0.991 |
Body mass index, kg/m2a | 22.31 (21.22, 23.40)a | 23.50 (21.3, 26.2) | 0.033 |
Level of educationa | 0.007 | ||
Junior middle school | 2 (8.0) | 5 (2.8) | |
Senior middle school | 5 (20.0) | 46 (25.8) | |
Undergraduate | 10 (40.0) | 110 (61.8) | |
Master degree or above | 8 (32) | 17 (9.6) | |
Drinking | 0.699 | ||
Yes | 8 (32.0) | 64 (36.0) | |
No | 17 (68.0) | 114 (64.0) | |
Smoking | 0.753 | ||
Yes | 6 (24.0) | 48 (27.0) | |
No | 19 (76.0) | 130 (73.0) | |
Predominant bowel pattern | N/A | ||
Diarrhea | 7 (28) | N/A | |
Constipation | 5 (20) | N/A | |
Mixed | 9 (36) | N/A | |
Unclassified | 4 (16) | N/A |
Table 2 Dietary habits, clinical characteristics, and psychological states of irritable bowel syndrome patients and non-irritable bowel syndrome participants, n (%)
IBS patients | Non-IBS participants | P value | |
Dietary habits | n = 25 | n = 110 | |
Quantity per time (g for solid food and mL for liquid food) | |||
Seafood | 150 (100, 200) | 100 (75, 150) | 0.004 |
Soybean and its products | 250 (150, 350) | 200 (100, 250) | < 0.001 |
Spicy food | 250 (150, 300) | 200 (150, 250) | 0.036 |
Dry-fried nuts | 75 (50, 100) | 62.5 (50, 75) | 0.021 |
Soft drinks | < 0.001 | ||
0 mL | 5 (20.0) | 45 (40.9) | |
250 mL | 9 (36.0) | 54 (49.1) | |
500 mL | 11 (44.0) | 11 (10.0) | |
Vegetables | 350 (300, 400) | 250 (200, 300) | < 0.001 |
Fruits | 250 (200, 300) | 200 (150, 250) | < 0.001 |
Intake frequency [times per week (t/wk)] | |||
Egg | 0.019 | ||
≤ 1 t/wk | 2 (8.0) | 41 (37.3) | |
2–6 t/wk | 13 (52.0) | 38 (34.5) | |
≥ 7 t/wk | 10 (40.0) | 31 (28.2) | |
Soybean and its products | < 0.001 | ||
≤ 1 t/wk | 10 (40.0) | 95 (86.4) | |
2–6 t/wk | 7 (28.0) | 12 (10.9) | |
≥ 7 t/wk | 8 (32.0) | 3 (2.7) | |
Spicy food | 0.001 | ||
≤ 1 t/wk | 7 (28.0) | 63 (57.3) | |
2–6 t/wk | 7 (28.0) | 33 (30.0) | |
≥ 7 t/wk | 11 (44.0) | 14 (12.7) | |
Barbecue | < 0.001 | ||
≤ 1 t/wk | 12 (48.0) | 93 (84.5) | |
2–6 t/wk | 9 (36.0) | 14 (12.7) | |
≥ 7 t/wk | 4 (16.0) | 3 (2.7) | |
Dry-fried nuts | < 0.001 | ||
≤ 1 t/wk | 15 (60.0) | 102 (92.7) | |
2–6 t/wk | 4 (16.0) | 7 (6.4) | |
≥ 7 t/wk | 6 (24.0) | 1 (0.9) | |
Coarse grain | 0.019 | ||
≤ 1 t/wk | 9 (36.0) | 54 (49.1) | |
2–6 t/wk | 3 (12.0) | 36 (32.7) | |
≥ 7 t/wk | 13 (52.0) | 20 (18.2) | |
Clinical and psychological score | n = 25 | n = 178 | |
IBS-SSS | 150.0 (37.5, 187.5) | N/A | N/A |
IBS-QOL | 46.0 (35.5, 74.5) | N/A | N/A |
GSRS | 4.0 (3.0, 6.5) | 3.0 (1.0, 5.0) | 0.007 |
VSI | 64.0 (53.0, 68.5) | 29.0 (17.5, 38.25) | < 0.001 |
HADS anxiety score | 7.0 (3.5, 10.0) | 3.0 (1.0, 6.0) | < 0.001 |
HADS depression score | 5.0 (2.5, 8.0) | 3.0 (1.0, 6.0) | 0.026 |
Table 3 Association between dietary factors and symptom scores/ psychological factors
IBS-SSS | HADS (a) | HADS (d) | ||||
r | P value | r | P value | r | P value | |
Quantity per time | ||||||
Soybean and its products | 0.415 | 0.039 | 0.635 | 0.001 | 0.604 | 0.001 |
Spicy food | 0.590 | 0.002 | 0.454 | 0.022 | 0.483 | 0.014 |
Dry-fried nuts | 0.738 | < 0.001 | 0.608 | 0.001 | 0.616 | 0.001 |
Intake frequency | ||||||
Soybean and its products | 0.702 | < 0.001 | 0.422 | 0.036 | 0.566 | 0.003 |
Spicy food | 0.691 | < 0.001 | 0.451 | 0.024 | 0.424 | 0.034 |
Dry-fried nuts | 0.512 | 0.009 | 0.605 | 0.001 | 0.622 | 0.001 |
Table 4 Evaluation of dietary factors for IBS by logistic regression analysis
Univariable | Multivariable | |||||||
OR | 95%CI | P value | OR | 95%CI | P value | |||
Lower | Upper | Lower | Upper | |||||
Quantity per time | ||||||||
Soybean and its products | 1.009 | 1.004 | 1.014 | 0.001 | ||||
Spicy food | 1.006 | 1 | 1.013 | 0.04 | ||||
Dry-fried nuts | 1.032 | 1.01 | 1.054 | 0.004 | ||||
Intake frequency [times per week (t/wk)] | ||||||||
Soybean and its products | < 0.001 | 0.015 | ||||||
≤ 1 t/wk | Ref | / | ||||||
2–6 t/wk | 4.318 | 1.351 | 13.801 | 0.014 | 2.433 | 0.625 | 9.473 | 0.200 |
≥ 7 t/wk | 23.03 | 5.314 | 99.804 | < 0.001 | 11.613 | 2.145 | 62.855 | 0.004 |
Spicy food | 0.002 | 0.184 | ||||||
≤ 1 t/wk | Ref | / | ||||||
2–6 t/wk | 1.909 | 0.617 | 5.905 | 0.262 | ||||
≥ 7 t/wk | 7.071 | 2.329 | 21.47 | 0.001 | ||||
Dry-fried nuts | 0.001 | 0.078 | ||||||
≤ 1 t/wk | Ref | / | ||||||
2–6 t/wk | 3.886 | 1.015 | 14.88 | 0.048 | ||||
≥ 7 t/wk | 40.8 | 4.588 | 362.841 | 0.001 |
- Citation: Meng Q, Qin G, Yao SK, Fan GH, Dong F, Tan C. Differences in dietary habits of people with vs without irritable bowel syndrome and their association with symptom and psychological status: A pilot study. World J Clin Cases 2021; 9(11): 2487-2502
- URL: https://www.wjgnet.com/2307-8960/full/v9/i11/2487.htm
- DOI: https://dx.doi.org/10.12998/wjcc.v9.i11.2487