溃疡性结肠炎中食物不耐受的影响因素分析

Analysis of the Factors Affecting Food Intolerance in Ulcerative Colitis

目的 分析溃疡性结肠炎患者食物不耐受的影响因素。方法 回顾性选取2022年6月—2023年10月南京市中医院收治的71例溃疡性结肠炎患者的临床资料。按患者是否发生食物不耐受分为食物不耐受组(47例)和食物耐受组(24例)。使用Logistic回归模型分析溃疡性结肠炎患者食物不耐受的影响因素。结果 两组年龄、免疫球蛋白G(immunoglobulin G, IgG)水平,乳果糖和甘露醇排出率比值(ratio of lactose to mannitol,L/M)、粪便钙卫蛋白(fecal calprotectin, FCP)、C反应蛋白(C-reactive protein, CRP)水平对比,差异有统计学意义(P均<0.05)。L/M、FCP、CRP为溃疡性结肠炎患者食物不耐受的独立危险因素(OR=1.464、2.774、1.242,P均<0.05),IgG≥7 g/L为保护因素(OR=0.546,P<0.05)。结论 IgG、L/M、FCP、CRP为溃疡性结肠炎患者食物不耐受的影响因素。

Objective To analyze the factors influencing food intolerance in patients with ulcerative colitis.Methods The clinical data of seventy-one patients with ulcerative colitis admitted to Nanjing Hospital of Traditional Chinese Medicine from June 2022 to October 2023 were retrospectively selected.The patients were categorized into food intol-erance group(forty-seven cases)and food tolerance group(twenty-four cases)according to whether they developed food intolerance or not.Logistic regression model was used to analyze the influencing factors of food intolerance in pa-tients with ulcerative colitis.Results There were statistical significant differences between the two groups in age,im-munoglobulin G(IgG),ratio of lactose to mannitol(L/M),fecal calprotectin(FCP),and C-reactive protein(CRP)levels(all P<0.05).L/M,FCP,and CRP were independent risk factors for food intolerance in patients with ulcerative colitis(OR=1.464,2.774,1.242,all P<0.05),and IgG≥7 g/L was a protective factor(OR=0.546,P<0.05).Conclusion IgG,L/M,FCP,and CRP are influential factors in food intolerance in patients with ulcerative colitis.