Ulcerative colitis: nutritional habits as the disease risk factor

Abstract

Background — Ulcerative colitis results from a complex interaction between genetic, internal (intestinal microflora) and external (environment) factors. Nutrition habits and the consumption of alcoholic beverages have a significant effect on the intraspecific qualitative and quantitative diversity of the intestinal microbiome. There is controversial information about the effect of various nutritional components on the occurrence of ulcerative colitis. Working with patients with ulcerative colitis, we noted specific features of the profiles of their diets before development of the first symptoms. Aim — To assess influence of nutrition and alcohol factors on risk of ulcerative colitis in the adult population of Western Siberia. Methods — A retrospective case control study was conducted by interviewing 81 patients with ulcerative colitis and 39 healthy individuals. The study of their diet and alcohol intake was carried out using the standardized World Health Organization countrywide integrated noncommunicable diseases intervention questionnaire, known as CINDI. Results — The diet of patients with ulcerative colitis from before the first signs of the disease was characterized by rare consumption of fresh and cooked vegetables and of fruits in small portions but high consumption of sugar with tea and/or coffee compared to the healthy respondents. Patients with ulcerative colitis did not tolerate milk and fermented milk products before the disease onset. The average age of alcohol consumption onset for the patients with ulcerative colitis was 19.0 years and the alcohol consumption frequency before the disease’s first symptoms was less than once a month. Patients with ulcerative colitis before the first symptoms’ onset drank significantly less wine during the year and during the day, as well as less wine per single intake compared with the healthy respondents. There were no statistically significant between-group differences for the quantity and frequency of drinking strong alcoholic beverages and beer. Conclusion — Dietary fibers’ deficiency and excess sugar intake is related to ulcerative colitis; although, wine (20 mL/d) may be protective.