ArticleNutrition journal2015
Evaluation of diet pattern related to the symptoms of mexican patients with Ulcerative Colitis (UC): through the validity of a questionnaire.
Article in Nutrition journal, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers, 1 of them a synthesis that pooled it.
What it found
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Who cites it
6 citing papers in PubMed, 1 synthesis or guideline pooled it, 15 citations in OpenAlex.
- Systematic review and meta-analysis of lactose digestion, its impact on intolerance and nutritional effects of dairy food restriction in inflammatory bowel diseases.Nutrition journal · 2016Pooled it
- Nutrition in Inflammatory Bowel Disease: Strategies to Improve Prognosis and New Therapeutic Approaches.Diseases (Basel, Switzerland) · 2025Review
- Feeding Difficulties Associated with IBD during the Working Day: Qualitative Study, Alicante Spain.International journal of environmental research and public health · 2022Article
- Dietary Patterns Associated to Clinical Aspects in Crohn's Disease Patients.Scientific reports · 2020Article
- Regulatory effect of Garidisan on dysbiosis of the gut microbiota in the mouse model of ulcerative colitis induced by dextran sulfate sodium.BMC complementary and alternative medicine · 2019Article
- Incidence and prevalence of inflammatory bowel disease in Mexico from a nationwide cohort study in a period of 15 years (2000-2017).Medicine · 2019Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundUlcerative Colitis (UC) is a chronic disease characterized by inflammation of colonic mucosa. Environmental factors such as dietary patterns may increase symptoms in UC patients.
aimTo validate and implement a questionnaire to identify foods that exacerbates symptoms in UC patients.
methodsA prospective cohort study was conducted to validate and to assess the relationship of food and symptoms in Mexican UC patients.
resultsThe 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).
conclusionFoods with higher frequency of symptoms in patients with UC were: beans, whole milk, plum, lima beans and spicy sauce.
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Registered trials
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