Self-reported Food Intolerance in Korean Patients With Irritable Bowel Syndrome
이효정, 김현진, 강은희, 정기욱, 명승재, 민양원, 최창환, 류한승, 최종경, 권중구, 홍경섭, 박경식,
소속 상세정보
이효정 ( Lee Hyo-Jeong )
University of Ulsan College of Medicine Asan Medical Center Health Screening and Promotion Center
김현진 ( Kim Hyun-Jin )
Gyeongsang National University Changwon Hospital Department of Internal Medicine
강은희 ( Kang Eun-Hee )
University of Ulsan College of Medicine Asan Medical Center Health Screening and Promotion Center
정기욱 ( Jung Kee-Wook )
University of Ulsan College of Medicine Asan Medical Center Department of Gastroenterology
명승재 ( Myung Seung-Jae )
University of Ulsan College of Medicine Asan Medical Center Department of Gastroenterology
민양원 ( Min Yang-Won )
Sungkyunkwan University School of Medicine Samsung Medical Center Department of Medicine
최창환 ( Choi Chang-Hwan )
Chung-Ang University College of Medicine Department of Internal Medicine
류한승 ( Ryu Han-Seung )
Wonkwang University School of Medicine Department of Internal Medicine
최종경 ( Choi Jong-Kyoung )
National Medical Center Department of Internal Medicine
권중구 ( Kwon Joong-Goo )
Catholic University of Daegu School of Medicine Department of Internal Medicine
홍경섭 ( Hong Kyoung-Sup )
Seoul National University College of Medicine Seoul National University Hospital Department of Internal Medicine
박경식 ( Park Kyung-Sik )
Keimyung University School of Medicine Department of Internal Medicine
Abstract
Background/Aims: Various foods trigger and/or worsen the symptoms of irritable bowel syndrome (IBS). However, Korean food-related gastrointestinal (GI) symptoms in IBS patients have not yet been investigated. This study aims to evaluate the prevalence of self-reported food intolerance in Korean IBS patients and determine the Korean food items and food groups perceived by patients to worsen their GI symptoms.
Methods: We recruited 393 study subjects, comprising 101 IBS patients, 167 symptomatic non-IBS subjects, and 125 control subjects. All participants completed a questionnaire to identify the most problematic foods and assess the occurrence of GI symptoms caused by 119 Korean food items. They also completed the validated Rome III questionnaire for IBS.
Results: The prevalence of self-reported food intolerance in Korean IBS patients was 79.2%, which was significantly higher than that in control subjects (44.8%, P < 0.001). The most problematic foods reported by IBS patients who experienced food intolerance were high-fat foods (25.0%), gluten foods (23.8%), spicy foods (15.0%), and dairy products (15.0%). A total of 63.4% of IBS patients reported GI symptoms related to the consumption of foods high in fermentable oligo-, di-, mono-saccharides, and polyols (FODMAP), while 48.5% of IBS patients reported symptoms associated with high-fat foods. Gas problems and loose stools were the most frequently reported symptoms.
Conclusions: A large proportion of Korean IBS patients complained of intolerance to certain food items, with high-fat and high-FODMAP foods being the main triggers. This study provides a basis for planning food intervention studies for Korean IBS patients.
키워드
Diet; Food intolerance; Irritable bowel syndrome; Surveys and questionnaires
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