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https://hdl.handle.net/2440/81134
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dc.contributor.author | Esmaillzadeh, A. | - |
dc.contributor.author | Keshteli, A. | - |
dc.contributor.author | Hajishafiee, M. | - |
dc.contributor.author | Feizi, A. | - |
dc.contributor.author | Feinle-Bisset, C. | - |
dc.contributor.author | Adibi, P. | - |
dc.date.issued | 2013 | - |
dc.identifier.citation | World Journal of Gastroenterology, 2013; 19(38):6465-6471 | - |
dc.identifier.issn | 1007-9327 | - |
dc.identifier.issn | 2219-2840 | - |
dc.identifier.uri | http://hdl.handle.net/2440/81134 | - |
dc.description.abstract | <h4>Aim</h4>To explore the association between consumption of spicy foods and prevalence of irritable bowel syndrome (IBS) among Iranian adults.<h4>Methods</h4>In this cross-sectional study, data from 4763 Iranian adult participants were used. Consumption of spicy foods was estimated using a dietary habits questionnaire that included a question on spicy foods consumption: "how frequently do you use spicy foods (pepper, curry, ginger, cinnamon and turmeric) during a week?" Participants could respond to the question by choosing one of these choices: never, 1-3 times, 4-6 times, 7-9 times, or more than 10 times per week. A modified Persian version of the Rome III questionnaire was used to determine the prevalence of IBS.<h4>Results</h4>IBS was prevalent in 21.7% (18.6% of men and 24.1% of women) of the study population. After controlling for potential confounders including dietary behaviors, those consuming spicy foods ≥ 10 times per week were 92% more likely to have IBS compared with those who never consumed spicy foods (OR = 1.92; 95%CI: 1.23-3.01, P trend < 0.01). The association remained significant even after taking lactose intolerance into account (OR = 1.85; 95%CI: 1.18-2.90, P trend < 0.01). Stratified analysis by gender revealed that the association between consumption of spicy foods and IBS was not significant in men; however, a significant association was found among women after taking potential cofounders, including meal regularity and lactose intolerance, into account. Women who consumed spicy foods ≥ 10 times per week were two times more likely to have IBS compared with those who never consumed spicy foods (OR = 2.03; 95%CI: 1.09-3.77, P trend = 0.02).<h4>Conclusion</h4>Consumption of spicy foods is directly associated with IBS, particularly in women. Further, prospective studies are warranted to (1) examine this association in other populations; and (2) evaluate whether dietary interventions, for example a reduction in spice consumption, would improve IBS symptoms. | - |
dc.description.statementofresponsibility | Ahmad Esmaillzadeh, Ammar Hassanzadeh Keshteli, Maryam Hajishafiee, Awat Feizi, Christine Feinle-Bisset and Peyman Adibi | - |
dc.language.iso | en | - |
dc.publisher | W J G Press | - |
dc.rights | Copyright ©2013 Baishideng Publishing Group Co., Limited. All rights reserved. | - |
dc.source.uri | http://dx.doi.org/10.3748/wjg.v19.i38.6465 | - |
dc.subject | Spice | - |
dc.subject | Diet | - |
dc.subject | Condiments | - |
dc.subject | Red pepper | - |
dc.subject | Irritable bowel syndrome | - |
dc.subject | Functional gastrointestinal disorders | - |
dc.title | Consumption of spicy foods and the prevalence of irritable bowel syndrome | - |
dc.type | Journal article | - |
dc.identifier.doi | 10.3748/wjg.v19.i38.6465 | - |
pubs.publication-status | Published | - |
dc.identifier.orcid | Feinle-Bisset, C. [0000-0001-6848-0125] | - |
Appears in Collections: | Aurora harvest 4 Medicine publications |
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