Table 2 Characteristics of participants based on disease activity a
Total (n = 143) | Inactive (n = 79) | Active (n = 64) | P value | |
|---|---|---|---|---|
Age, years | 38.7 ± 10.8 | 37.9 ± 11.2 | 39.7 ± 10.3 | 0.32 |
Female, n (%) | 66 (46.2) | 38 (48.1) | 28 (43.8) | 0.62 |
BMI, kg/m2 | 25.0 ± 3.03 | 25.3 ± 3.21 | 24.6 ± 2.78 | 0.19 |
Smokers, n (%) | 22 (15.4) | 11 (13.9) | 11 (17.2) | 0.64 |
Education, n (%) | ||||
< 14 years of formal education | 26 (18.2) | 18 (22.8) | 8 (12.5) | 0.21 |
Bachelor’s degree | 73 (51.0) | 36 (45.6) | 37 (57.8) | |
≥ Master’s degree | 44 (30.8) | 25 (31.6) | 19 (29.7) | |
IBD Type, n (%) | ||||
Crohn’s disease | 32 (22.4) | 11 (13.9) | 21 (32.8) | 0.006 |
Ulcerative colitis | 111 (77.6) | 68 (86.1) | 43 (67.2) | |
Disease activity, Median (min, max) | ||||
Crohn’s disease activity index | 193 (65.0,400) | 80.0(65.0, 145) | 250 (155, 400) | |
Mayo score for Ulcerative colitis | 1.0 (0, 11.0) | 1.0 (0, 2.0) | 8.0 (4.0, 11.0) | |
IBD-related drug consumption, n (%) | ||||
No drugs | 6 (4.20) | 3 (3.80) | 3 (4.70) | 0.001 |
Single drugsb | 42 (29.4) | 33 (41.8) | 9 (14.1) | |
Multiple drugsc | 95 (66.4) | 43 (54.5) | 52 (81.2) | |
Dietary intakes | ||||
Energy (kcal/d) | 2021 ± 326 | 2062 ± 354 | 1971 ± 282 | 0.09 |
Carbohydrate (% of energy) | 62.4 ± 4.16 | 62.2 ± 4.77 | 62.8 ± 3.26 | 0.40 |
Fat (% of energy) | 26.2 ± 3.60 | 26.4 ± 4.10 | 26.0 ± 2.89 | 0.51 |
Protein (% of energy) | 14.2 ± 1.38 | 14.3 ± 1.56 | 14.1 ± 1.11 | 0.46 |
Saturated fatty acids (g/d) | 17.6 ± 4.57 | 18.3 ± 4.94 | 17.0 ± 3.95 | 0.06 |
Monounsaturated fatty acids (g/d) | 21.5 ± 4.61 | 22.0 ± 5.32 | 21.0 ± 3.5 | 0.23 |
Polyunsaturated fatty acids (g/d) | 12.7 ± 2.61 | 12.8 ± 2.95 | 12.6 ± 2.11 | 0.65 |
Grains (g/d) | 497 ± 167 | 505 ± 200 | 487 ± 112 | 0.52 |
Legumes (g/d) | 13.2 ± 14.0 | 13.2 ± 14.7 | 13.3 ± 13.2 | 0.96 |
Meats (g/d) | 64.2 ± 28.8 | 66.9 ± 33.8 | 60.8 ± 20.9 | 0.21 |
Dairy products (g/d) | 233 ± 155 | 251 ± 162 | 297 ± 89.3 | 0.12 |
Fruits (g/d) | 293 ± 78.1 | 297 ± 89.3 | 288 ± 61.7 | 0.51 |
Vegetables (g/d) | 191 ± 48.7 | 190 ± 53.7 | 193 ± 42.1 | 0.72 |
Fast foods (g/d) | 13.9 ± 15.1 | 14.6 ± 18.4 | 13.0 ± 9.67 | 0.53 |
Diet inflammatory scores | ||||
DII | −1.59 ± 1.24 | −1.21 ± 1.24 | −1.45 ± 1.04 | 0.23 |
EDIP | 0.54 ± 0.25 | 0.53 ± 0.28 | 0.56 ± 0.22 | 0.54 |