Financiado en parte por Eli Lilly and Company, Pfizer
A Diet Low in Red and Processed Meat Does Not Reduce Rate of Crohn's Disease Flares
Albenberg L, Brensinger CM, Wu Q, Gilroy E, Kappelman MD, Sandler RS, Lewis JD
Gastroenterology · 108 citas
Etiquetas de revisión
Financiado por la industriaMezcla carne procesada con no procesadaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiado por la industria
- Empresa
- Eli Lilly and Company
- Empresa
- Pfizer
- Gobierno
- Patient-Centered Outcomes Research Institute
- Universidad u hospital
- University of Pennsylvania
- Organización sin fines de lucro
- Crohn's and Colitis Foundation
- Gobierno
- National Institutes of Health
- Gobierno
- National Cancer Institute
- Gobierno
- National Institute of Diabetes and Digestive and Kidney Diseases
- Gobierno
- National Institute of Environmental Health Sciences
- Gobierno
- NIDDK NIH HHS
- Gobierno
- NIEHS NIH HHS
- Subvenciones
- National Institute of Environmental Health Sciences (P30-ES010126); National Institute of Diabetes and Digestive and Kidney Diseases (K24-DK-078228); National Institute of Diabetes and Digestive and Kidney Diseases (P30‐DK‐034987); National Institute of Diabetes and Digestive and Kidney Diseases (K23DK109136); National Institutes of Health (DK034987); National Institutes of Health (P30DK034987); National Institutes of Health (K24 DK078228)
Según 11 financiadores declarados.
Publicación
- Publicado
- 2019-03-11 · Gastroenterology · vol. 157 · número 1 · págs. 128–136.e5
- Editorial
- Elsevier BV
- Citado
- 140 citas · más que el 99% de estudios similares · 10.3× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 25 trabajos
- Acceso
- Acceso abierto (copia en repositorio)
- Áreas de investigación
- Inflammatory Bowel Disease · Nutritional Studies and Diet · Gut microbiota and health
- Palabras clave
- Crohn's disease, red meat, processed meat, dietary intervention, recurrence, remission, inflammatory bowel disease, CDAI
- MeSH
- humans, crohn disease, disease progression, recurrence, diet, proportional hazards models, principal component analysis, meat products, adult, middle aged, female, male, kaplan-meier estimate, red meat
7 autores
- Lindsey G. Albenberg🇺🇸Children's Hospital of Philadelphia
- Colleen M Brensinger🇺🇸University of Pennsylvania
- Qufei Wu🇺🇸University of Pennsylvania
- Erin D. Gilroy🇺🇸University of Pennsylvania
- Michael D. Kappelman🇺🇸University of Pennsylvania
- Robert S. Sandler🇺🇸University of North Carolina at Chapel Hill
- James D. Lewis🇺🇸 · autor de correspondenciaUniversity of Pennsylvania
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background & aims
Diet may be an important factor in the progression of Crohn's disease (CD). We performed a randomized controlled trial to determine whether reduced consumption of red and processed meats decreases the risk of symptomatic relapse of CD, analyzing results from the Food and Crohn's Disease Exacerbation Study (FACES) trial.
Methods
Adults with CD were recruited into the FACES trial from IBD Partners, an Internet-based cohort of patients with inflammatory bowel disease, from November 2013 through June 2015. Individuals who were in remission (CD activity index [sCDAI] scores of ≤150), had completed a biannual survey, and reported consumption of red meat at least once weekly were randomly assigned to groups that consumed a minimum of 2 servings/week of red or processed meat (high meat, n = 118) or not more than 1 serving per month (low meat, n = 96) for 49 weeks. The primary outcome was relapse of CD, defined as increase in sCDAI score by ≥70 points and to >150 or a need for CD surgery or new CD medication. A secondary outcome, moderate or severe relapse, was based on an increase in sCDAI to >219.
Results
During the trial, the high-meat groups reported consumption of 2 or more servings of red or processed meat during 98.5% of observed weeks compared with 18.8% of weeks for the low-meat group. Any and moderate to severe relapse occurred in 62% of participants in the high-meat group and 42% of participants in the low-meat group. There were no significant differences in time to any (P = .61) or moderate/severe (P = .50) relapse.
Conclusions
In an analysis of data from the FACES trial, we found that among patients with CD in remission, level of red and processed meat consumption was not associated with time to symptomatic relapse. ClinicalTrials.gov, Number: NCT0192673.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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