{Reference Type}: Journal Article
{Title}: Dietary total antioxidant capacity and risk of ulcerative colitis: A case-control study.
{Author}: Rahmani J;Kord-Varkaneh H;Ryan PM;Rashvand S;Clark C;Day AS;Hekmatdoost A;
{Journal}: J Dig Dis
{Volume}: 20
{Issue}: 12
{Year}: Dec 2019
{Factor}: 3.366
{DOI}: 10.1111/1751-2980.12823
{Abstract}: <B>OBJECTIVE: </B>Data on the association between the antioxidant capacity of a diet and the risk of ulcerative colitis (UC) are scarce. This study aimed to assess whether a relationship exists between dietary total antioxidant capacity (TAC) and the odds of UC in Iranian adults.<BR><B>METHODS: </B>In this case-control study, patients with UC and age-matched healthy controls were recruited from a hospital clinic. All participants completed a validated 168-item food frequency questionnaire, the results of which were subsequently used to generate dietary TAC. Ferric reducing-antioxidant power values were used to calculate dietary TAC.<BR><B>RESULTS: </B>Altogether 62 patients with UC and 124 healthy controls were enrolled. UC patients had a higher calorific intake (P < 0.01), and consumed more monounsaturated fatty acids (P < 0.01), vitamin B9 (P < 0.01) and calcium (P = 0.02) compared with healthy controls, while the control group had a higher vitamin C intake than the participants with UC (P < 0.01). In a fully adjusted model, participants who were in the highest quartile of dietary TAC had a lower risk of UC (odds ratio 0.11, 95% confidence interval 0.01-0.73).<BR><B>CONCLUSIONS: </B>A higher dietary TAC score was associated with lower odds of UC in this case-control study. Further elucidation of the role of key dietary elements is now warranted.