Clinical Gastroenterology Journal

Abstract

Soheila Shekari*, Asal Ataie Jafari, Mahmood Mahmoodi Majd Abadi, Shahryar Eghtesadi and Seyed Saeed Seyedian

Diets rich in fruits and vegetables, seeds and nuts play an important role in reducing inflammatory bowel disease. Consumption of dietary antioxidants reduces inflammatory bowel disease. In the present study, the relationship between Dietary Total Antioxidant Capacity (DTAC) and inflammatory bowel disease was studied in Golestan Hospital, Ahvaz, Iran. This study was performed on 86 individuals in the healthy group and 86 patients with inflammatory bowel disease. A 147-item food frequency questionnaire was used to collect data. Ferric ion Reducing Antioxidant Power (FRAP) values were used to calculate the DTAC. Data were analyzed using SPSS software version 23. The mean age was 33.4 ± 7.4 for the healthy group and 36.5 ± 10.7 for the patient group (P<0.05). The control group had a higher dietary antioxidant capacity compared to the patient group (the healthy group received higher antioxidant vitamins including alpha-carotene, lycopene, vitamin C, vitamin A) (P=0.001). In the original model and modified logistic regression models, individuals in the highest quartile of DTAC had a lower risk of IBD (OR: 1.78, 95% CI:(0/51-6.21); P: 0/001). High levels of DTAC were associated with reduced IBD risk. It seems that a diet with high antioxidant capacity can prevent IBD.