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P324. Influence of dietary habits in susceptibility for inflammatory bowel disease: A case control study

M. Barreiro-de Acosta, R. Souto, A. Alvarez, M. Iglesias, A. Cao, E. Molina, A. Lorenzo, M. Martinez-Olmos, J. Dominguez-Muñoz

University Hospital, Santiago de Compostela, Spain

Aim: Environmental factors have been associated with inflammatory bowel disease (IBD). Associations between food and IBD have been poorly studied. The aim of this study was to evaluate the influence of dietetic habits (showed as consumption of different groups of food) in the risk for IBD.

Methods: We performed a prospective, consecutive case–control study of all patients over 18 years diagnosed of Crohn's disease (CD) and ulcerative colitis (UC) in the last 8 years. As controls we included healthy, unrelated individuals, matched by ethnic, sex and age, with no family history of IBD. All patients and healthy were interviewed by the same interviewer about dietetic habits before IBD diagnosis including frequency of consumption of a great variety of meals (lacteal, food with high protein content – meat, fish, eggs –, starches – bread and cereals –, vegetables, fruits and industrial pastry). We applied the recommendations of the Spanish Society of Nutrition for comparisons. The consumption was quantified in number of portions by unit of time (day, week or mouth, in dependence of different foods). Results are shown as OR 95%CI and analyzed by logistic regression.

Results: We studied 242 consecutive patients with recent diagnosis of IBD, 105 with CD and 137 with UC. Gender distribution was 124 (51%) female and 118 (49%) male, mean age 39 (18–77) years, and 242 controls matched by sex and age. We observed that a high consumption of lacteal products (OR: 2.41; 95%CI 1.46–3.99; p = 0.001), starches (bread and cereals) (OR = 3.65; 95%CI 1.58–8.44; p = 0.003), food with high protein content (OR = 2.46; 95%CI 1.06–5.70; p = 0.036) and products of industrial partry (OR = 1.87; 95%CI 1.07–3.27; p = 0.028) increase susceptibility for CD. We observed that a high consumption of starches (bread and cereals) (OR: 3.63; 95%CI 1.68–7.82; p < 0.001) and fruits (OR: 1.76; 95%CI 1.08–2.87; p = 0.029) increased susceptibility for UC. No other associations were found.

Conclusion: People with a higher consumption of lacteal products, starches, food with high protein content and industrial partry have a higher risk for developing CD. People with a higher consumption of starches and fruits have a higher risk for developing UC. All other aliments analyzed had no role in CD and UC susceptibility.