Diet as a risk factor for the development of ulcerative colitis

OBJECTIVE: Dietary factors have been considered as a possible risk factor f or ulcerative colitis (UC). However, available data are inconsistent. The a im of the present study was to evaluate the etiological role of dietary fac tors in the development of UC. METHODS: Recently diagnosed (<6 Months) UC patients (n = 43) and age- and g ender-matched population controls (n = 43) were studied in a case-control d esign. The crosscheck dietary history method was used to assess dietary int ake of 5 yr before the study. Adipose tissue fatty acid composition was use d as a biomarker of long-term fat intake. Conditional logistic regression-d erived odds ratios (OR), and 95% confidence intervals (CI) were used for st atistical analysis. Dietary intake ORs were adjusted for energy intake. RESULTS: High intakes of monounsaturated fat (OR: 33.9 [95% CI 2.6-443.1]), polyunsaturated fat (OR: 5.1 [95% CI 1.0-26.7]), and vitamin B6 (OR: 6.9 [ 95% CI 1.6-30.7]) were associated with an increased risk to develop UC. No other significant associations were found with UC risk. CONCLUSIONS: High intakes of mono- and polyunsaturated fat and vitamin B6 m ay enhance the risk of developing UC. Whether this observation is a true ri sk factor in the development of UC or rather a reflection of a certain diet ary lifestyle needs to be investigated. (C) 2000 by Am. Cell. of Gastroente rology.