학술논문
Source of dietary fibre and diverticular disease incidence: a prospective study of UK women
Document Type
Academic Journal
Author
Crowe, Francesca L; Balkwill, Angela; Cairns, Benjamin J; Appleby, Paul N; Green, Jane; Reeves, Gillian K; Key, Timothy J; Beral, Valerie; Abbott, Simon; Armstrong, Miranda; Benson, Vicky; Black, Judith; Brown, Anna; Bull, Diana; Callaghan, Kathy; Canoy, Dexter; Chadwick, Andrew; Chivenga, James; Crossley, Barbara; Ewart, Dave; Ewart, Sarah; Fletcher, Lee; Floud, Sarah; Gathani, Toral; Gerrard, Laura; Goodill, Adrian; Guiver, Lynden; Kan, Sau Wan; Kirichek, Oksana; Keene, Carol; Kroll, Mary; Langston, Nicky; Lingard, Isobel; Lowe, Pauline; Luque, Maria Jose; Moser, Kath; Pank, Lynn; Pirie, Kirstin; Sherman, Emma; Sherry-Starmer, Evie; Schmidt, Julie; Simmonds, Moya; Strange, Helena; Sweetland, Sian; Timadjer, Alison; Tipper, Sarah; Travis, Ruth; Trickett, Lyndsey; Wright, Lucy; Yang, Owen; Young, Heather
Source
Gut. Sep 01, 2014 63(9):1450-1456
Subject
Language
English
ISSN
0017-5749
Abstract
BACKGROUND: Previous prospective studies have found the incidence of intestinal diverticular disease decreased with increasing intakes of dietary fibre, but associations by the fibre source are less well characterised. We assessed these associations in a large UK prospective study of middle-aged women. METHODS AND FINDINGS: During 6 (SD 1) years follow-up of 690 075 women without known diverticular disease who had not changed their diet in the last 5 years, 17 325 were admitted to hospital or died with diverticular disease. Dietary fibre intake was assessed using a validated 40-item food questionnaire and remeasured 1 year later in 4265 randomly-selected women. Mean total dietary fibre intake at baseline was 13.8 (SD 5.0) g/day, of which 42% came from cereals, 22% from fruits, 19% from vegetables (not potatoes) and 15% from potatoes. The relative risk (95% CI) for diverticular disease per 5 g/day fibre intake was 0.86 (0.84 to 0.88). There was significant heterogeneity by the four main sources of fibre (p<0.0001), with relative risks, adjusted for each of the other sources of dietary fibre of 0.84 (0.81 to 0.88) per 5 g/day for cereal, 0.81 (0.77 to 0.86) per 5 g/day for fruit, 1.03 (0.93 to 1.14) per 5 g/day for vegetable and 1.04 (1.02 to 1.07) per 1 g/day for potato fibre. CONCLUSIONS: A higher intake of dietary fibre is associated with a reduced risk of diverticular disease. The associations with diverticular disease appear to vary by fibre source, and the reasons for this variation are unclear.