维生素 D 摄入量和状态对成年肠易激综合征 (IBS) 患者症状严重程度和生活质量的影响:系统综述和荟萃分析。

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Critical reviews in food science and nutrition Pub Date : 2024-09-05 DOI:10.1080/10408398.2024.2400603
Kelly C Cara, Salima F Taylor, Haya F Alhmly, Taylor C Wallace
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引用次数: 0

摘要

重要性:许多肠易激综合征(IBS)患者的血清 25-羟基维生素 D [25(OH)D] 含量不足或缺乏;然而,通过提高维生素 D 摄入量改善维生素 D 营养状况是否能改善症状严重程度和生活质量尚不清楚:本系统综述和荟萃分析旨在确定维生素 D 摄入量或状态的变化是否会影响肠易激综合征成人患者的症状严重程度和生活质量:系统检索了 MEDLINE®、Cochrane Central Register of Controlled Trials、Global Health、EMBASE 和 Web-of-Science 数据库中截至 2024 年 8 月 12 日的相关英文文章:研究选择:包括临床试验、前瞻性观察研究和孟德尔随机化(MR)分析,这些研究报告了维生素 D 摄入量或状态对肠易激综合征相关结果的影响:文章审阅和数据提取由两位作者按照 PRISMA 指南进行。随机对照试验采用随机效应荟萃分析和营养质量评估强化工具来评估偏倚风险:主要结果和测量指标:主要结果包括血清 25(OH)D 状态、症状严重程度和生活质量:共纳入 15 篇文章中的 12 项研究(n = 7 项 RCT;n = 3 项单臂干预;n = 2 项 MR)。七项研究的研究对象存在缺乏症(n = 5;汇总平均差 [95% CI]:20.33 [12.91, 27.74] ng/mL;I2 = 97.9%)。血糖不足人群的生活质量评分明显提高(n = 3;3.19 [2.14, 4.24];I2 = 0.0%)。不同人群的肠易激综合征症状严重程度呈非显著下降趋势(n = 6:-25.89 [-55.26, 3.48];I2 = 92.8%):中度证据表明,补充维生素 D 可改善成人肠易激综合征患者的状况,并改善基线状况不足者的生活质量。
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The effects of vitamin D intake and status on symptom severity and quality-of-life in adults with irritable bowel syndrome (IBS): a systematic review and meta-analysis.

Importance: Many individuals with irritable bowel syndrome (IBS) have insufficient or deficient serum 25-hydroxyvitamin D [25(OH)D] status; however, it is not clear if improved vitamin D nutritional status through higher intake can improve symptom severity and quality of life.

Objective: This systematic review and meta-analysis aimed to identify if changes in vitamin D intake or status affect symptom severity and quality of life in adults with IBS.Data Sources: MEDLINE®, Cochrane Central Register of Controlled Trials, Global Health, EMBASE, and Web-of-Science databases were systematically searched for relevant articles to August 12, 2024, in the English language.Study Selection: Clinical trials, prospective observational studies, and Mendelian randomization (MR) analyses reporting the effect of vitamin D intake or status on IBS-related outcomes were included.Data Extraction and Synthesis: Article review and data extraction were conducted by 2 authors following the PRISMA guidelines. Random effects meta-analyses and the Nutrition Quality Evaluation Strengthening Tools to assess risk of bias were employed for randomized controlled trials.Main Outcome(s) and Measure(s): Primary outcomes included measures of serum 25(OH)D status, symptom severity, and quality of life.

Results: 12 studies from 15 articles were included (n = 7 RCTs; n = 3 single-arm interventions; n = 2 MR). Seven study populations had deficient (<20 ng/mL) and three had insufficient (21-29 ng/mL) baseline serum 25(OH)D status. RCTs measured changes in serum 25(OH)D after 6-26 wks with 3,000 IU daily to 50,000 IU bi-weekly vitamin D dosages. Meta-analyses of low risk-of-bias RCTs revealed increased 25(OH)D levels in groups treated with oral vitamin D compared to placebo (n = 5; Pooled mean difference [95% CI]: 20.33 [12.91, 27.74] ng/mL; I2 = 97.9%). Quality of life scores improved significantly in deficient populations (n = 3; 3.19 [2.14, 4.24]; I2 = 0.0%). Non-significant decreased trends in IBS symptom severity were shown across populations (n = 6: -25.89 [-55.26, 3.48]; I2 = 92.8%).

Conclusion: Moderate level evidence indicate vitamin D supplementation may improve status in adults with IBS and quality of life in those with deficient status at baseline.

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来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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