机构：[1]Department of Gastroenterology, St Vincent’s Hospital, Melbourne 3065, Australia[2]Department of Medicine, The University of Melbourne, Melbourne 3065, Australia[3]Department of Dietetics, Nutrition and Sport, La Trobe University, Melbourne 3086, Australia[4]Department of Medicine and Therapeutics, The Chinese University of Hong Kong, Hong Kong, China[5]Microbiota I-Center (MagIC), The Chinese University of Hong Kong, Hong Kong, China[6]Institute of Digestive Disease, State Key Laboratory of Digestive Diseases, The Chinese University of Hong Kong, Hong Kong, China[7]Department of Gastroenterology, The First Affiliated Hospital of Kunming Medical University, Kunming 650032, China内科科室消化内科昆明医科大学附属第一医院[8]Yunnan Province Clinical Research Center for Digestive Diseases, Kunming 650032, China云南省消化疾病研究所省级研究所[9]Department of Gastroenterology, The First Affiliated Hospital, Sun Yat-sen University, Guangzhou 510060, China中山大学附属第一医院[10]The Cancer Prevention and Control Program, Department of Epidemiology and Biostatistics, Norman J Arnold School of Public Health, University of South Carolina, Columbia, SC 29208, USA[11]Department of Nutrition, Connecting Health Innovations LLC, Columbia, SC 29201, USA[12]The University of Queensland Diamantina Institute, Faculty of Medicine, Translational Research Institute, Brisbane 4102, Australia[13]Centre for Gut Microbiota Research, The Chinese University of Hong Kong, Hong Kong, China
(1) Background: Developing countries have experienced a rapid recent rise in Inflammatory Bowel Disease (IBD) incidence and emerging evidence suggests processed foods and food additives may predispose one to the development and perpetuation of Crohn's disease (CD). The aim of this study was to evaluate processed food and food additive intake in CD patients and controls, in Australia (high CD incidence), Hong Kong (intermediate incidence) and mainland China (emerging incidence). (2) Methods: In 274 CD patients (CD), 82 first-degree relatives (FDR), 83 household members (HM) and 92 healthy unrelated controls (HC) from Australia (n = 180), Hong Kong (HK) (n = 160) and mainland China (n = 191) we estimated early life (0-18 years), recent (12 months), and current processed and food additive intake, using validated questionnaires and a 3-day-food diary. (3) Results: Early life processed food intake: Combining all regions, CD were more likely to have consumed soft drinks and fast foods than HM, more likely to have consumed processed fruit and snacks than their FDR, and more likely to have consumed a range of processed foods than HC. HK and China CD patients were more likely to have consumed a range of processed foods than HC. Recent food-additive intake (12-months): Combining all regions, CD patients had significantly higher intakes of aspartame and sucralose, and polysorbate-80, than HC, and more total emulsifiers, artificial sweeteners, and titanium dioxide than FDR and HC. HK and China CD patients had a higher intake of almost all food additives than all controls. Current additive intake (3-days): Australian and HK CD patients had higher total food-additive intake than FDR, and HK CD patients had a higher intake of total food-additives and emulsifiers than HM. (4) Conclusions: CD patients have been exposed to more processed food and food additives than control groups, which may predispose them to CD development and ongoing inflammation.
基金：
This study was supported by the Leona M. and Harry B. Helmsley Charitable Trust.
第一作者机构：[1]Department of Gastroenterology, St Vincent’s Hospital, Melbourne 3065, Australia[2]Department of Medicine, The University of Melbourne, Melbourne 3065, Australia[3]Department of Dietetics, Nutrition and Sport, La Trobe University, Melbourne 3086, Australia
共同第一作者：
通讯作者：
通讯机构：[1]Department of Gastroenterology, St Vincent’s Hospital, Melbourne 3065, Australia[2]Department of Medicine, The University of Melbourne, Melbourne 3065, Australia[8]Yunnan Province Clinical Research Center for Digestive Diseases, Kunming 650032, China
推荐引用方式(GB/T 7714)：
Trakman Gina L.,Lin Winnie Y. Y.,Hamilton Amy L.,et al.Processed Food as a Risk Factor for the Development and Perpetuation of Crohn's Disease-The ENIGMA Study[J].NUTRIENTS.2022,14(17):doi:10.3390/nu14173627.
APA：
Trakman, Gina L.,Lin, Winnie Y. Y.,Hamilton, Amy L.,Wilson-O'Brien, Amy L.,Stanley, Annalise...&Kamm, Michael A..(2022).Processed Food as a Risk Factor for the Development and Perpetuation of Crohn's Disease-The ENIGMA Study.NUTRIENTS,14,(17)
MLA：
Trakman, Gina L.,et al."Processed Food as a Risk Factor for the Development and Perpetuation of Crohn's Disease-The ENIGMA Study".NUTRIENTS 14..17(2022)
