Association between Dietary Isoflavone Intake and Ulcerative Colitis Symptoms in Polish Caucasian Individuals

Abstract

Currently there are contradictory observations regarding the associations between the isoflavone intake and inflammatory bowel disease in terms of its prevention and treatment, and this may be attributed to the diversity of applied doses and influence of various isoflavones. The aim of the presented cross-sectional study is to analyze the association between intake of various isoflavones (daidzein, genistein, glicytein and total isoflavones) and ulcerative colitis symptoms (fecal blood, mucus and pus) in Polish Caucasian individuals in confirmed remission. Assessment of diet was based on self-reported data obtained from patients’ three-day dietary records and their individual assessments of symptoms. A total of 56 Caucasian patients with ulcerative colitis in confirmed remission were recruited for the study (37 females and 19 males, aged 18–80). For individuals with no fecal mucus observed, higher daidzein (p = 0.035, 122 vs. 19 µg) and total isoflavone intakes (p = 0.034, 302.2 vs. 123.7 µg) were observed in comparison with individuals not declaring this symptom, while for daidzein it was confirmed for the component density of their diets. The opposite association was stated for fecal pus, as for individuals with a lack of this symptom, lower daidzein intake was stated in comparison with individuals declaring this symptom (p = 0.049, 103.3 vs. 206.7 µg), but it was not confirmed for the component density of the diets. It was stated that the high intake of isoflavones by Caucasian individuals, as in a western diet, may influence the symptoms of ulcerative colitis, with the strongest influence by daidzein. Taking this into account, isoflavones may be included into the diets of ulcerative colitis patients in remission if well-tolerated, but there is a need for further study.

Toxicity and Anti-Inflammatory Activity of Phenolic-Rich Extract from Nopalea cochenillifera (Cactaceae): A Preclinical Study on the Prevention of Inflammatory Bowel Diseases

“…Taken together, it is possible to associate the anti-colitis effect observed in preclinical studies with the phytochemical content found in NCHE. To strengthen our findings, clinical studies about supplementation with flavonoids in patients with IBD have demonstrated a positive correlation in the maintenance of remissive disease status [ 59 , 60 ].…”

Therapeutic Potential of Proanthocyanidins in Ulcerative Colitis in Remission

“…The study included the analysis of diet, as well as the analysis of the disease symptoms in the period of remission. The previous analysis verified the association between dietary intake of carotenoids [16,20], as well as isoflavones [17,21], and the symptoms of ulcerative colitis. However, those studies did not explain fully the influence of diet, so it was hypothesized, that there may be some other diet-related factor which may influence the disease.…”

“…Based on the indicated inclusion and exclusion criteria, the total number of 55 participants were recruited, while 19 males and 36 females volunteered to participate in the study. The characteristics of the studied group were presented in the previous publications, while the majority of respondents declared no more than three bowel movements per day in the period of remission [17], and the concurrent diseases did not differ between male and female respondents [18]. The demographic and clinical characteristics of the included patients are presented in Table 1.…”

Cinnamaldehyde Ameliorates Dextran Sulfate Sodium‐Induced Colitis in Mice by Modulating TLR4/NF‐κB Signaling Pathway and NLRP3 Inflammasome Activation

“…[6] Thus, it is crucial to explore candidate compounds for treating UC. [7,8] Cinnamaldehyde (CIN, 3-phenylprop-2-enal, C 9 H 8 O), an active ingredient of cinnamon oils from cinnamon bark (Cinnamomum cassia; Lauraceae), has been used for centuries as a traditional medicine and flavoring agent in Eastern Asia. [9] Previous studies have shown that CIN has anti-oxidant, [10] anti-microbial, [11,12] and anti-inflammatory properties.…”