dietary inflammatory and glycemic indices in newly diagnosed irritable bowel syndrome patients compared to healthy people: a case-control study

Background: limited studies have shown the possible relationship between dietary inflammatory potential and the risk of irritable bowel syndrome (ibs). however, no study has specifically assessed the influence of dietary glycemic indices on the risk of ibs. we aimed to investigate the association between dietary glycemic and inflammatory indices with the risk of ibs occurrence.methods: a total of 161 newly diagnosed ibs patients, identified according to the rome iv criteria, and 163 healthy controls (aged ≥ 18 years) participated in the study. the dietary inflammatory index (dii), glycemic index (gi), and glycemic load (gl) were computed based on a 168-item food frequency questionnaire.results: after adjusting for baseline parameters, total dii showed a significant effect on the risk of ibs (or = 0.41, 95% ci = 0.268, 0.62; p < 0.001). participants in the last quartile of dii showed a 3.8-fold increased risk of ibs compared to those in the lowest quartile (95% ci = 1.92, 7.6; p < 0.001). in addition, a higher dietary total gl increased the risk of ibs by 52% (95% ci = 0.34-0.64, p < 0.001). moreover, patients in the highest quartile of dietary gl showed a 21.7-fold greater risk of ibs compared to those in the lowest quartile (p < 0.001). an increase in lactose and fructose intake increased the risk of ibs by 10% (p = 0.03) and 13% (p = 0.01), respectively. conversely, higher fiber intake decreased the risk of ibs by 11% (p = 0.04).conclusion: this study showed a possible positive association between diets characterized by high dii and gl and the risk of ibs.