Dietary total antioxidant capacity and risk of ulcerative colitis: a case–control study

Jamal Rahmani, Hamed Kord-Varkaneh, Paul Ryan, Cain Clark, Andrew S Day, Azita Hekmatdoost

Research output: Contribution to journalArticle

Abstract

BackgroundData on the association between the anti-oxidant capacity of diet and risk of ulcerative colitis (UC) are scarce.AimsThe current study aimed to assess whether there exists any relation among dietary total antioxidant capacity (TAC) and odds of UC in Iranian adults. MethodsIn this case-control study, patients with UC and age matched healthy controls were recruited from a hospital clinic. All subjects completed a validated 168 item food frequency questionnaire, the results of which were subsequently used to generate dietary TAC. Ferric reducing-antioxidant power (FRAP) values were used to calculate dietary TAC.ResultsSixty-two patients with UC and 124 controls were enrolled. Controls had higher Vitamin C intake than the UC participants (p<0.01). In a fully adjusted model, subjects who were in the highest quartile of the dietary TAC had lower risk of UC (OR = 0.11, 95% CI: 0.01–0.73). ConclusionA higher dietary TAC score was associated with lower odds of UC in this case-control study. Further elucidation of the role of key dietary elements is now warranted.
Original languageEnglish
Pages (from-to)(In-press)
JournalJournal of Digestive Diseases
Volume(In-press)
Early online date30 Sep 2019
DOIs
Publication statusE-pub ahead of print - 30 Sep 2019

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Ulcerative Colitis
Antioxidants
Case-Control Studies
Oxidants
Ascorbic Acid
Diet
Food

Keywords

  • dietary total antioxidant capacity
  • ulcerative colitis
  • TAC
  • diet

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Dietary total antioxidant capacity and risk of ulcerative colitis : a case–control study. / Rahmani, Jamal; Kord-Varkaneh, Hamed; Ryan, Paul; Clark, Cain; Day, Andrew S; Hekmatdoost, Azita .

In: Journal of Digestive Diseases, Vol. (In-press), 30.09.2019, p. (In-press).

Research output: Contribution to journalArticle

Rahmani, Jamal ; Kord-Varkaneh, Hamed ; Ryan, Paul ; Clark, Cain ; Day, Andrew S ; Hekmatdoost, Azita . / Dietary total antioxidant capacity and risk of ulcerative colitis : a case–control study. In: Journal of Digestive Diseases. 2019 ; Vol. (In-press). pp. (In-press).
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abstract = "BackgroundData on the association between the anti-oxidant capacity of diet and risk of ulcerative colitis (UC) are scarce.AimsThe current study aimed to assess whether there exists any relation among dietary total antioxidant capacity (TAC) and odds of UC in Iranian adults. MethodsIn this case-control study, patients with UC and age matched healthy controls were recruited from a hospital clinic. All subjects completed a validated 168 item food frequency questionnaire, the results of which were subsequently used to generate dietary TAC. Ferric reducing-antioxidant power (FRAP) values were used to calculate dietary TAC.ResultsSixty-two patients with UC and 124 controls were enrolled. Controls had higher Vitamin C intake than the UC participants (p<0.01). In a fully adjusted model, subjects who were in the highest quartile of the dietary TAC had lower risk of UC (OR = 0.11, 95{\%} CI: 0.01–0.73). ConclusionA higher dietary TAC score was associated with lower odds of UC in this case-control study. Further elucidation of the role of key dietary elements is now warranted.",
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T1 - Dietary total antioxidant capacity and risk of ulcerative colitis

T2 - a case–control study

AU - Rahmani, Jamal

AU - Kord-Varkaneh, Hamed

AU - Ryan, Paul

AU - Clark, Cain

AU - Day, Andrew S

AU - Hekmatdoost, Azita

PY - 2019/9/30

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N2 - BackgroundData on the association between the anti-oxidant capacity of diet and risk of ulcerative colitis (UC) are scarce.AimsThe current study aimed to assess whether there exists any relation among dietary total antioxidant capacity (TAC) and odds of UC in Iranian adults. MethodsIn this case-control study, patients with UC and age matched healthy controls were recruited from a hospital clinic. All subjects completed a validated 168 item food frequency questionnaire, the results of which were subsequently used to generate dietary TAC. Ferric reducing-antioxidant power (FRAP) values were used to calculate dietary TAC.ResultsSixty-two patients with UC and 124 controls were enrolled. Controls had higher Vitamin C intake than the UC participants (p<0.01). In a fully adjusted model, subjects who were in the highest quartile of the dietary TAC had lower risk of UC (OR = 0.11, 95% CI: 0.01–0.73). ConclusionA higher dietary TAC score was associated with lower odds of UC in this case-control study. Further elucidation of the role of key dietary elements is now warranted.

AB - BackgroundData on the association between the anti-oxidant capacity of diet and risk of ulcerative colitis (UC) are scarce.AimsThe current study aimed to assess whether there exists any relation among dietary total antioxidant capacity (TAC) and odds of UC in Iranian adults. MethodsIn this case-control study, patients with UC and age matched healthy controls were recruited from a hospital clinic. All subjects completed a validated 168 item food frequency questionnaire, the results of which were subsequently used to generate dietary TAC. Ferric reducing-antioxidant power (FRAP) values were used to calculate dietary TAC.ResultsSixty-two patients with UC and 124 controls were enrolled. Controls had higher Vitamin C intake than the UC participants (p<0.01). In a fully adjusted model, subjects who were in the highest quartile of the dietary TAC had lower risk of UC (OR = 0.11, 95% CI: 0.01–0.73). ConclusionA higher dietary TAC score was associated with lower odds of UC in this case-control study. Further elucidation of the role of key dietary elements is now warranted.

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