Diet as a Risk Factor for Inflammatory
Bowel Disease: A Case-Control Study
Ovidiu Fira-Mladinescu1, Corneluţa Fira-Mladinescu1, Danina Muntean1, Violeta Vacariu2, Germaine Savoiu3, Virgil Ciobanu1, and Brigitha Vlaicu1
1 Research Centre of Preventive Medicine, 2 Department of Internal Medicine, and 3 Department of Pathophysiology, Victor Babeş University of Medicine and Pharmacy, Timişoara, Romania
Corresponding author: Ovidiu Fira-Mladinescu
Research Centre of Preventive Medicine
Victor Babeş University of Medicine and Pharmacy
Bd. V. Babeş no. 16–18
RO-300226 Timişoara, Romania
Telephone: +40-256-492101
Fax number: +40-256-220479
E-mail: mladinescu@umft.ro
CEJOEM 2005, Vol.11. No.4.: 249–252
Key words:
Inflammatory bowel disease, diet, dietary history questionnaire
Abstract:
The aim of the study was to investigate the pre-illness diet of patients with inflammatory bowel disease (IBD).
In a case-control design, quantified dietary history questionnaires were filled in by 43 patients with recently
diagnosed IBD and 84 controls matched by sex, age, and socioeconomic status. High intakes of fat meat (OR: 2.18;
p = 0.039), milk (OR: 2.51; p = 0.018), spices (OR: 4.15; p = 0.0002), refined sugar products (OR: 2.64; p = 0.016),
and chocolate (OR: 3.28; p = 0.007) were positively associated with an increased risk to develop IBD. Negative
association was found with the consumption of yoghurt (OR: 0.35; p = 0.008), raw fruits (OR: 0.46; p = 0.042),
honey (OR: 0.41; p = 0.046) and the development of IBD. In conclusion, dietary habits may be real risk factors with
primary or modulatory effects; alternatively they might only be the expression of a life-style also involving other,
as yet unknown, risk factors for the development of IBD.
Received: 5 December 2005
Accepted: 14 March 2006
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