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成年人飲食模式、健康行為和狀況與腸激躁症的相關性： 以 2013-2016 年國民營養健康狀況變遷調查為例

為了解決Dessert365 PTT的問題，作者HOANG YEN NHI 這樣論述：

AbstractBackground & Aims: Irritable bowel syndrome (IBS) - a functional gastrointestinal condition that is the leading cause of chronic abdominal discomfort and bowel irregularities. Dietary intake is recognized as one of the important associated factors that contribute to IBS. The broad aims of t

his study were: 1) to assess the association of demographic, health-related behaviors, and health conditions with IBS, and its subtypes. 2) to describe the dietary patterns that represent the dietary habits of the Taiwanese population and to demonstrate the relationship between dietary patterns and

IBS and its subtypes.Methods: A cross-sectional study was conducted among 3642 participants, between 2013 and 2016, as part of the Nutrition and Health Survey in Taiwan (NAHSIT). IBS was defined and assessed using the Rome III questionnaire. 5-items Brief Symptom Rating Scale (BSRS-5) is a validated

instrument to screen the psychological symptoms of participants. The physical levels of participants were assessed according to the guideline long form of the International Physical Activity Questionnaire (IPAQ). A 55-items food frequency questionnaire was used to assess dietary intake. Dietary pa

tterns were analyzed using principal component analysis (PCA). Bivariate and multivariate logistic regression models were used to examine the associations.Results: This study found that, according to Rome III criteria, among 3642 participants, 380 participants (accounted for 10.43%) were diagnosed w

ith IBS. Besides, IBS-C, IBS-D, IBS-M, and IBS-U accounted for 42 (1.15%), 138 (3.79%), 69 (1.89%), and 131 (3.60%) of the total population, respectively. Besides, three dietary patterns were identified through the appliance of PCA, which represented 35.69% of the overall variance in food consumptio

n. The first pattern was labeled as “Western dietary pattern”: it was characterized by high consumption of poultry, red meat, processed meat and seafood, fried food, innards, egg, and sugar-sweetened beverage. The second pattern, with high consumption of fresh fruit, vegetable, whole grain, nut, soy

products and legumes, fish and other seafood, and dairy products, was defined as “Healthy dietary pattern”. Finally, the third pattern was labeled as “Dessert dietary pattern”, as it featured high consumption of cake and cookies, canned fruits, dried fruits, jam, and flavored milk.In the multivaria

te analysis, we found that participants with psychological symptoms have a higher risk of IBS and both IBS subtypes, in particular: IBS (OR=2.39; 95%CI, 1.83, 3.12), IBS-C (OR=2.53; 95%CI, 1.10, 5.81), IBS-D (OR=2.15; 95%CI, 1.43, 3.24), IBS-M (OR=2.95; 95%CI, 1.52, 5.71) and IBS-U (OR=2.39; 95%CI,

1.55, 3.70). As compared to Q1, “Western dietary pattern” was associated with the odds of IBS (Q3: OR=1.89; 95%CI, 1.34, 2.68; Q4: OR=1.97; 95%CI, 1.40, 2.78), IBS-D (Q3: OR=2.76; 95%CI, 1.40, 4.61; Q4: OR=2.76; 95%CI, 1.53, 5.00), and IBS-U (Q4: OR=2.94; 95%CI, 1.32, 6.54). The “Healthy dietary pat

tern” reduce the risk of IBS (Q4: OR=0.59; 95%CI, 0.43, 0.83), IBS-C (Q2: OR=0.29; 95%CI, 0.09, 0.93), IBS-M (Q4: OR=0.40; 95%CI, 0.18, 0.89), IBS-U (Q4: OR=0.48; 95%CI, 0.28, 0.83). Finally, “Dessert dietary pattern” was positively associated with the odds of IBS (Q3: OR=1.47; 95%CI, 1.20, 2.07; Q4

: OR=1.68; 95%CI, 1.20, 2.34), IBS-D (Q4: OR=1.74; 95%CI, 1.05, 2.89), and IBS-U (Q4: OR=2.45; 95%CI, 1.08, 5.59).Conclusions: We found that psychological symptom factors played an important role in developing IBS and its subtypes. Higher consumption of the “Western dietary pattern” and “Dessert die

tary pattern” related to a higher risk of IBS, while following the “Healthy dietary pattern" was related to a lower risk of IBS.Keywords: irritable bowel syndrome; dietary pattern; constipation; diarrhea; psychological symptoms.關鍵字: 腸激躁症、飲食型態、便祕、腹瀉、心理症狀。