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Food-related quality of life in patients with inflammatory bowel disease and irritable bowel syndrome

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Abstract

Background

Food-related quality of life (FRQoL) evaluates the impact of diet, eating behaviors, and food-related anxiety on a person’s quality of life. This is the first study to evaluate FRQoL in inflammatory bowel disease (IBD) and irritable bowel syndrome (IBS), two illnesses where food and diet are of importance.

Methods

One hundred seventy-five participants (80 IBS, 95 IBD) participated in the study by completing measures evaluating FRQoL, psychological distress, and health-related quality of life. Primary analyses evaluated differences in FRQoL between IBD and IBS patients. Secondary analyses compared differences based on remission status, dietary use, and dietary consultation, as well as evaluated potential predictors of FRQoL.

Results

IBD patients in remission report the highest FRQoL (IBD-remission: 91.2 (26.5) vs. IBD-active: 67.7 (19.6) and IBS-active: 67.6 (18.3), p < .001). Using more dietary treatments is associated with decreased FRQoL for IBS (r = − 0.23, p < .05) and IBD patients (r = − 0.31, p < .01). IBS patients are more likely to use dietary treatments than IBD (IBS = 81% vs. IBD = 64%, p < .01), with self-directed diets being the most commonly used approach. Symptom severity is the strongest predictor of FRQoL in both groups (IBD: R2 = .27, p < .01; IBS: R2 = .23, p < .001).

Conclusion

FRQoL is a unique construct for IBD and IBS patients that can be influenced by several clinical and dietary factors, including number of diets and type of diet used, depending on the diagnosis. Thus, FRQoL should be considered when working with both IBD and IBS patients.

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Abbreviations

IBD:

Inflammatory bowel disease

IBS:

Irritable bowel syndrome

CD:

Crohn’s disease

UC:

Ulcerative colitis

IC:

Indeterminate colitis

FRQoL:

Food-related quality of life

SD:

Standard deviation

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Acknowledgements

The authors thank Rawan Abbasi for support with study coordination.

Funding

Livia Guadagnoli is supported by a training Grant through the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), USA (1T32DK101363). Ece Mutlu is supported by NIDDK Grant (No. R01CA204808). Tiffany Taft is supported by NIDDK Grant (No. R01DK079902).

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Authors and Affiliations

  1. Division of Gastroenterology & Hepatology, Northwestern University Feinberg School of Medicine, 676 N. Saint Clair Street Suite 1400, Chicago, IL, 60611, USA

    Livia Guadagnoli, Bethany Doerfler, Darren Brenner & Tiffany H. Taft

  2. Division of Digestive Diseases and Nutrition, Rush Medical College, Chicago, IL, USA

    Ece A. Mutlu & Ammoura Ibrahim

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  1. Livia Guadagnoli
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Contributions

TT, EM: scientific concept and study design; LG, AI, DB: data collection; TT, EM: data analysis and interpretation; TT, LG: manuscript drafting and preparation; EM, BD: critical revision of the manuscript for important intellectual content. All authors reviewed and approved the final draft of the manuscript.

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Correspondence to Tiffany H. Taft.

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Conflict of interest

Tiffany Taft: ongoing speaker for Abbvie for physician education programs; Bethany Doerfler: speaker for Allakos, Allergan, Nutricia North America, and is a member of the Speakers Bureau for Nutricia North America. All other authors have nothing to disclose.

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The IRBs of Northwestern University (IRB #00202950) and Rush University (IRB #16041206) approved the study. All procedures performed in studies involving human participants were in accordance with the ethical standards of the institutional and/or national research committee and with the 1964 Helsinki declaration and its later amendments or comparable ethical standards.

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Guadagnoli, L., Mutlu, E.A., Doerfler, B. et al. Food-related quality of life in patients with inflammatory bowel disease and irritable bowel syndrome. Qual Life Res 28, 2195–2205 (2019). https://doi.org/10.1007/s11136-019-02170-4

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