UNASSIGNED: The study included sixty-two currently diagnosed UC patients and one hundred twenty-four matched controls, designed as a case-control study. The dietary intakes of the participants were assessed by a food frequency questionnaire (FFQ), and the dietary Ca:P ratio was calculated. The association between tertiles of Ca:P ratio and UC was examined using the logistic regression. P-values <0.05 were considered as significant.
UNASSIGNED: The study sample consisted of participants with an average age of 36.63 ± 12.42 years and a mean body mass index (BMI) of 25.39 ± 3.82 kg/m2. The overall energy-adjusted ratio of Ca:P was 0.74 ± 0.11. In the multivariate model, after adjustment for potential confounders, participants in the third tertile of dietary Ca:P ratio had a lower odds of developing UC compared to the lowest tertlie (OR: 0.34, 95% CI: 0.13-0.87; p = 0.026).
UNASSIGNED: Our results indicate that a higher ratio of dietary Ca:P ratio might be protective against developing UC. However, further studies are warranted to examine this association in various populations.
■该研究包括62名目前诊断为UC的患者和124名匹配的对照,设计为病例对照研究。参与者的饮食摄入量通过食物频率问卷(FFQ)进行评估,并计算了日粮Ca:P比。使用逻辑回归检查了Ca:P比的三元与UC之间的关联。P值<0.05被认为是显著的。
■研究样本包括平均年龄为36.63±12.42岁,平均体重指数(BMI)为25.39±3.82kg/m2的参与者。Ca:P的总能量调节比为0.74±0.11。在多变量模型中,在调整了潜在的混杂因素后,与最低组相比,第3组膳食钙:磷比率的参与者患UC的几率较低(OR:0.34,95%CI:0.13~0.87;p=0.026).
■我们的结果表明,较高的饮食Ca:P比率可能对发展为UC具有保护作用。然而,需要进一步的研究来检查不同人群中的这种关联.