1. Food groups associated with immune-mediated inflammatory diseases: a Mendelian randomization and disease severity study
- Author
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Juan Luis Mendoza, S. Marsal, Javier P. Gisbert, Rubén Queiro, Carlos Ferrándiz, Mercedes Alperi, Sergio H Martínez-Mateu, Antonio Julià, Francisco Javier López-Longo, Carlos Montilla, Jesús Tornero, Esteban Daudén, Maria Lopez Lasanta, Fernando Muñoz, Juan D. Cañete, Manuel Barreiro-de Acosta, Antonio Fernández-Nebro, Eugeni Domènech, Carolina Pérez, José Javier Pérez Venegas, Adrià Aterido, José Luís Sánchez Carazo, and Santos Castañeda
- Subjects
0301 basic medicine ,medicine.medical_specialty ,030109 nutrition & dietetics ,Nutrition and Dietetics ,business.industry ,Medicine (miscellaneous) ,030209 endocrinology & metabolism ,Mendelian Randomization Analysis ,Disease ,medicine.disease ,Food group ,03 medical and health sciences ,Psoriatic arthritis ,0302 clinical medicine ,Disease severity ,Internal medicine ,Cohort ,Mendelian randomization ,medicine ,Immune-mediated inflammatory diseases ,business - Abstract
BACKGROUND/OBJECTIVES Immune-mediated inflammatory diseases (IMIDs) are prevalent diseases. There is, however, a lack of understanding of the link between diet and IMIDs, how much dietary patterns vary between them and if there are food groups associated with a worsening of the disease. SUBJECTS/METHODS To answer these questions we analyzed a nation-wide cohort of n = 11,308 patients from six prevalent IMIDs and 2050 healthy controls. We compared their weekly intake of the major food categories, and used a Mendelian randomization approach to determine which dietary changes are caused by disease. Within each IMID, we analyzed the association between food frequency and disease severity. RESULTS After quality control, n = 11,230 recruited individuals were used in this study. We found that diet is profoundly altered in all IMIDs: at least three food categories are significantly altered in each disease (P
- Published
- 2021