TY - JOUR
T1 - Diet Quality and Dietary Inflammatory Index in Dutch Inflammatory Bowel Disease and Irritable Bowel Syndrome Patients
AU - de Graaf, Marlijne C G
AU - Spooren, Corinne E G M
AU - Hendrix, Evelien M B
AU - Hesselink, Martine A M
AU - Feskens, Edith J M
AU - Smolinska, Agnieszka
AU - Keszthelyi, Daniel
AU - Pierik, Marieke J
AU - Mujagic, Zlatan
AU - Jonkers, Daisy M A E
N1 - Funding Information:
Conflicts of Interest: The funders had no role in the design of the study; in the collection, analyses or interpretation of data; in the writing of the manuscript, or in the decision to publish the results. C.E.G.M.S., D.M.A.E.J. and M.J.P. were in part financed by EU grants FP7 SysmedIBD/305564. D.M.A.E.J., M.C.G.d.G. and M.A.M.H. were in part financed by a public–private partnership Grant of Top Knowledge Institute (Well on Wheat). D.M.A.E.J. reports grants from the Dutch Top Institute of Food and Nutrition (TIFN), the Carbokinetics program as part of the NWO-CCC Partnership Program, by Organic A2BV/Mothersfinest BV and EU/FP7 BIOM/305479 and Character/305676, EU/H2020 DISCOvERIE/848228. D.K. was in part supported by grants from the Rome Foundation, Dutch Foundation of Gastroenterology, Grunenthal, Allergan, EU/H2020 DISCOvERIE/848228 and the United Europe Gastroenterology. D.K. and M.J.P. report grants from the Netherlands Organisation for Health Research and Development (ZonMW). M.J.P. reports grants and non-financial support from Falk Pharma, grants from European commission, grants and non-financial support from Takeda, grants and non-financial support from Johnson and Johnson, grants and non-financial support from Abbvie, consulting fees from Galapagos, non-financial support from Ferring, non-financial support from Immunodiagnostics and non-financial support from MSD, all outside the submitted work. Z.M. reports a grant from the Maag Lever Darm Stichting (MLDS). The other authors (A.S., E.J.M.F., E.M.B.H.) declare no conflict of interest.
Funding Information:
Funding: This research was partially funded by the Top Institute for Food and Nutrition (TIFN), Wageningen, the Netherlands, by a public–private partnership grant TKI-Well on Wheat of Top Knowledge Institute, and by EU grant FP7 SysmedIBD/305564.
Publisher Copyright:
© 2022 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2022/5/6
Y1 - 2022/5/6
N2 - Inflammatory bowel disease (IBD) and irritable bowel syndrome (IBS) share common culprit foods and potential pathophysiological factors. However, how diet may contribute to disease course and whether this differs between both entities is unclear. We therefore investigated the association of dietary indices with intestinal inflammation and gastrointestinal symptoms in both IBD and IBS patients. Food frequency questionnaires from 238 IBD, 261 IBS and 195 healthy controls (HC) were available to calculate the overall diet quality by the Dutch Healthy Diet-Index 2015 (DHD-2015) and its inflammatory potential by the Adapted Dietary Inflammatory Index (ADII). Intestinal inflammation and symptoms were evaluated by faecal calprotectin and the Gastrointestinal Symptom Rating Scale, respectively. The DHD-2015 was lower in IBD and IBS versus HC (
p < 0.001), being associated with calprotectin levels in IBD (b = -4.009,
p = 0.006), and with abdominal pain (b = -0.012,
p = 0.023) and reflux syndrome (b = -0.016,
p = 0.004) in IBS. ADII scores were comparable between groups and were only associated with abdominal pain in IBD (b = 0.194,
p = 0.004). In this side-by-side comparison, we found a lower diet quality that was differentially associated with disease characteristics in IBD versus IBS patients. Longitudinal studies are needed to further investigate the role of dietary factors in the development of flares and predominant symptoms.
AB - Inflammatory bowel disease (IBD) and irritable bowel syndrome (IBS) share common culprit foods and potential pathophysiological factors. However, how diet may contribute to disease course and whether this differs between both entities is unclear. We therefore investigated the association of dietary indices with intestinal inflammation and gastrointestinal symptoms in both IBD and IBS patients. Food frequency questionnaires from 238 IBD, 261 IBS and 195 healthy controls (HC) were available to calculate the overall diet quality by the Dutch Healthy Diet-Index 2015 (DHD-2015) and its inflammatory potential by the Adapted Dietary Inflammatory Index (ADII). Intestinal inflammation and symptoms were evaluated by faecal calprotectin and the Gastrointestinal Symptom Rating Scale, respectively. The DHD-2015 was lower in IBD and IBS versus HC (
p < 0.001), being associated with calprotectin levels in IBD (b = -4.009,
p = 0.006), and with abdominal pain (b = -0.012,
p = 0.023) and reflux syndrome (b = -0.016,
p = 0.004) in IBS. ADII scores were comparable between groups and were only associated with abdominal pain in IBD (b = 0.194,
p = 0.004). In this side-by-side comparison, we found a lower diet quality that was differentially associated with disease characteristics in IBD versus IBS patients. Longitudinal studies are needed to further investigate the role of dietary factors in the development of flares and predominant symptoms.
KW - Abdominal Pain
KW - Chronic Disease
KW - Diet/adverse effects
KW - Gastrointestinal Diseases/complications
KW - Humans
KW - Inflammation/complications
KW - Inflammatory Bowel Diseases/complications
KW - Irritable Bowel Syndrome/complications
KW - Leukocyte L1 Antigen Complex
KW - MANAGEMENT
KW - SUBTYPES
KW - CONSENSUS
KW - CLASSIFICATION
KW - intestinal inflammation
KW - PREVALENCE
KW - gastrointestinal disease
KW - GASTROINTESTINAL SYMPTOMS
KW - Dutch Healthy Diet Index 2015
KW - Adapted Dietary Inflammatory Index
KW - BELIEFS
KW - IBS
KW - ASSOCIATION
KW - gastrointestinal symptoms
U2 - 10.3390/nu14091945
DO - 10.3390/nu14091945
M3 - Article
C2 - 35565912
SN - 2072-6643
VL - 14
SP - 1
EP - 23
JO - Nutrients
JF - Nutrients
IS - 9
M1 - 1945
ER -