Nutritional Profile, Disease Severity, and Quality of Life of Patients with Inflammatory Bowel Disease: A Case

Nutritional Profile, Disease Severity, and Quality of Life of Patients with Inflammatory Bowel Disease: A Case–Control Study

Published:2024-06-11 Issue:12 Volume:16 Page:1826
ISSN:2072-6643
Container-title:Nutrients
language:en
Short-container-title:Nutrients

Author:

Sayegh Lea N.¹²^ORCID,Haddad Firas²,Bou Jaoude Layane²,Fakhoury-Sayegh Nicole³^ORCID,Heraoui Gessica N. H. A.³,Nasrallah Zainab²⁴^ORCID,Chidiac Charbel²⁵^ORCID,Nawfal Rashad⁶⁷^ORCID,Francis Fadi F.⁸,Mourad Fadi H.⁹^ORCID,Hashash Jana G.¹⁰^ORCID

Affiliation:

1. Department of Gastroenterology and Hepatology, Mayo Clinic, 200 1st St. SW, Rochester, MN 55905, USA

2. School of Medicine, American University of Beirut, Bliss St., Beirut P.O. Box 11-0236, Lebanon

3. Department of Nutrition, Saint Joseph University, Damascus St., Beirut P.O. Box 17-5208, Lebanon

4. Department of Internal Medicine, Indiana University, 1120 W Michigan St., Indianapolis, IN 46202, USA

5. Department of Surgery, Johns Hopkins School of Medicine, 1800 Orleans St., Baltimore, MD 21287, USA

6. Department of Anatomy, Cell Biology and Physiological Sciences, American University of Beirut, Bliss Street, Beirut P.O. Box 11-0236, Lebanon

7. Department of Medical Oncology, Dana Farber Cancer Institute, 450 Brookline Ave., Boston, MA 02215, USA

8. Division of Gastroenterology, Hepatology, and Nutrition, University of Pittsburgh, 200 Lothrop St., Pittsburgh, PA 15261, USA

9. Department of Gastroenterology and Hepatology, American University of Beirut Medical Center, Cairo Street, Beirut P.O. Box 11-0236, Lebanon

10. Division of Gastroenterology and Hepatology, Mayo Clinic, Jacksonville, FL 32224, USA

Abstract

Introduction: Diet is thought to play an important role in the clinical course and quality of life (QOL) of patients with inflammatory bowel disease (IBD). However, dietary habits of patients with IBD are still unknown. This case–control study aims to compare the dietary habits of patients with IBD to healthy controls and evaluate differences in disease severity and QOL. Materials and methods: Food frequency, severity scores using the Harvey–Bradshaw and Ulcerative colitis activity index, and QOL were assessed using online questionnaires. Dietary habits were compared for patients with active disease and remission and for those with low QOL (LQOL) and high QOL (HQOL). Results: We recruited 61 patients with IBD and 101 controls. Significance was set at p = 0.05. Controls consumed significantly more daily calories (2546 vs. 1641, p = 0.001). However, patients with IBD consumed a higher percentage of carbohydrates (50% vs. 45%, p = 0.001), more red meat (p = 0.024), and less fiber, sucrose, and lactose (p = 0.001, 0.001, and 0.036). Patients with active disease had higher lipid intake, lower protein intake, and lower QOL (47 vs. 58, p = 0.001). Dietary differences between LQOL and HQOL mirrored those between active disease and remission. Conclusion: This study is the first to provide valuable insights into the nutritional profile of Lebanese patients with IBD.

Publisher

MDPI AG

Link

https://www.mdpi.com/2072-6643/16/12/1826/pdf

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