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Titre : | Subtypes and Severity of Irritable Bowel Syndrome Are Not Related to Patients? Self-Reported Dietary Triggers: Results From an Online Survey in Dutch Adults (2021) |
Auteurs : | Iris Rijnaarts ; Ben J.M. Witteman ; Erwin G. Zoetendal ; Coen Govers ; Nicole J.W. de Wit ; Nicole M. de Roos |
Type de document : | Article |
Dans : | Journal of the academy of nutrition and dietetics (Vol. 121, n° 9, September 2021) |
Article en page(s) : | 1750-1762.e8 |
Langues: | Anglais |
Mots-clés: | Functional bowel disorder ; Diet ; Treatment ; Psychologic factors ; Subgroups |
Résumé : | Background Diet plays an important role in symptom management of irritable bowel syndrome (IBS). However, current diet therapies are not optimal nor successful for everyone. Objective To investigate whether subgroups based on IBS subtypes or severity identify different self-reported dietary triggers, and whether these are associated with severity and psychological factors. Design Online cross-sectional survey Participants Patients with IBS (n = 1601) who fulfilled the Rome IV criteria or had an IBS diagnosis. Main outcomes Self-reported response to 44 preselected dietary triggers, IBS quality of life, and anxiety and depression. Subgroups were based on subtypes or severity. Statistical analysis Response to dietary triggers was analyzed using multiple correspondence analysis. Moreover, a food score was calculated to quantify the number and severity of responses to dietary triggers. Results Response to greasy foods, onions, cabbage, and spicy and fried foods were mentioned most often (ranging between 55% and 65%). Response to dietary triggers differed between subtypes and severity groups, but absolute differences were small. Multiple correspondence analysis did not reveal clustering between dietary triggers, and ellipses for the subtypes overlapped. Some clustering was seen when ellipses were drawn for severity, which indicates that severity explained a fraction of the variation in response to dietary triggers, and subtypes did not. The food score was not significantly different between subtypes but was significantly higher with higher levels of severity (mild = 20.9 + 17, moderate = 29.2 + 19, severe = 37.9 + 20, P |
Disponible en ligne : | Oui |
En ligne : | https://login.ezproxy.vinci.be/login?url=https://www.sciencedirect.com/science/article/pii/S2212267221000289 |