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Bueno-Hernandez N.,Institute of Medical science and Nutrition Salvador Zubiran | Bueno-Hernandez N.,National Autonomous University of Mexico | Nunez-Aldana M.,Institute of Medical science and Nutrition Salvador Zubiran | Ascano-Gutierrez I.,Institute of Medical science and Nutrition Salvador Zubiran | Yamamoto-Furusho J.K.,Institute of Medical science and Nutrition Salvador Zubiran
Nutrition Journal | Year: 2015

Background: Ulcerative Colitis (UC) is a chronic disease characterized by inflammation of colonic mucosa. Environmental factors such as dietary patterns may increase symptoms in UC patients. Aim: To validate and implement a questionnaire to identify foods that exacerbates symptoms in UC patients. Methods: A prospective cohort study was conducted to validate and to assess the relationship of food and symptoms in Mexican UC patients. Results: The IVC obtained was 0.56 in the questionnaire and kappa=0.03 in foods from animal origin, 0.5 cereals and tubers, 0.2 legumes, 0.4 vegetables and fruits, 0.4 fats and 0.3 in others. The evaluation was carried out in UC patients (n=233), 65% active and 35% in UC remission, the current age was 45 (SD; 15) years in active UC and 40 (SD; 15) years in UC remission. Three food groups were made based on the frequency of symptoms: Group A; symptoms more often, especially the active vs remission (P <0.05); Group B caused more symptoms in remission UC vs active UC (P=0.07) and Group C caused more symptoms in the active UC (P=0.05). Conclusion: Foods with higher frequency of symptoms in patients with UC were: beans, whole milk, plum, lima beans and spicy sauce. © 2015 Bueno-Hernández et al.; licensee BioMed Central. Source

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