Published online Apr 16, 2021. doi: 10.12998/wjcc.v9.i11.2487
Peer-review started: December 5, 2020
First decision: December 24, 2020
Revised: December 28, 2020
Accepted: February 19, 2021
Article in press: February 19, 2021
Published online: April 16, 2021
Previous studies have demonstrated that dietary factors could induce or aggravate irritable bowel syndrome (IBS) symptoms, which was evaluated mostly based on food frequency questionnaire. This study investigated the dietary habits between IBS patients and non-IBS participants from food categories, quantity per time, and intake frequency.
Our study aimed to explore the dietary differences between IBS patients and non-IBS participants from dietary categories, intake frequency, and quantity each time. These differences might be helpful for dietary guidance in the treatment of IBS.
To explore differences in dietary habits of people with vs without IBS and their correlation with symptom and psychological status.
The participants were evaluated using multiple questionnaires (dietary questionnaire, IBS symptom severity scale (IBS-SSS), IBS quality of life, visceral sensitivity index, hospital anxiety and depression score (HADS), and gastrointestinal symptom rating scale) to obtain clinical and psychological characteristics. These parameters were analyzed with SPSS version 26.0.
In this study, patients with IBS consumed more soybean and its products, spicy food, and dry-fried nuts in terms of quantity per time and intake frequency. They were positively associated with IBS-SSS, HADS anxiety score, and HADS depression score. Besides, seafood, soft drinks, vegetables, and fruits differed only in quantity per time. The intake frequencies of egg, barbecue, and coarse grain were statistically different. We also found that the intake frequency of soybean and its products (≥ 7 t/wk) was an independent risk factor for IBS.
The dietary habits differ between IBS patients and non-IBS participants. The intake frequency and quantity per time of soybean and its products, spicy foods, and dry-fried nuts are positively associated with clinical and psychological status, and the intake frequency of soybean is a risk factor for IBS. These results suggest that some foods play a potential role in the occurrence and development of IBS.
We preliminarily explored the dietary differences between the two groups. However, some limitations existed in this study. Further studies should refine scale, expand the sample size, and adopt a prospective study design to delve into the role of diet in IBS in the future.