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New Irritable Bowel Syndrome Study Findings Recently Were Reported by Researchers at Shahid Beheshti University of Medical Sciences (Dietary fiber and risk of irritable bowel syndrome: a case-control study)

Disease Prevention Daily

03-01-19

2019 FEB 28 (NewsRx) -- By a News Reporter-Staff News Editor at Disease Prevention Daily -- Investigators publish new report on Digestive System Diseases and Conditions - Irritable Bowel Syndrome. According to news reporting originating from Tehran, Iran, by NewsRx correspondents, research stated, “The purpose of this study was to determine the relationship between dietary fiber intake and risk of irritable bowel syndrome (IBS). Patients with IBS are usually concerned about their diet, which can exacerbate or relieve their symptoms.”

Our news editors obtained a quote from the research from the Shahid Beheshti University of Medical Sciences, “In this case-control study, ninety cases and 355 controls were selected from a gastroenterology clinic. Dietary intakes of participants were assessed using a validated and reliable food frequency questionnaire (FFQ). Dietary fiber was calculated according to United States Department of Agriculture (USDA) food composition table. Dietary total fiber intake was significantly associated with lower risk of IBS. The adjusted odds ratio (OR) comparing the highest tertile of dietary total fiber with the lowest tertile was 0.14 (95% CI=0.71-0.28; P-test for trend <0.001); however, there was no significant association or dose-response trend for higher intakes of soluble, and insoluble fiber separately with risk of IBS. Our data indicate that dietary fiber is inversely associated with the risk of IBS.”

According to the news editors, the research concluded: “Further prospective studies are needed to confirm these data.”

For more information on this research see: Dietary fiber and risk of irritable bowel syndrome: a case-control study. Gastroenterology and Hepatology From Bed To Bench, 2018;11(Suppl 1):S20-S24.

The news editors report that additional information may be obtained by contacting F. Hosseini Oskouie, Dept. of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran. Additional authors for this research include H. Vahedi, M.A. Shahrbaf, A. Sadeghi, B. Rashidkhani and A. Hekmatdoost.

(Our reports deliver fact-based news of research and discoveries from around the world.)

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