Consumption of spicy foods and the prevalence of irritable bowel syndrome

World Journal of Gastroenterology

Volumn 19, Issue 38, 2013, Pages 6465-6471

  Esmaillzadeh, Ahmad ^a,b   Keshteli, Ammar Hassanzadeh ^c   Hajishafiee, Maryam ^b   Feizi, Awat ^b   Feinle Bisset, Christine ^d   Adibi, Peyman ^b,e  

^a ISFAHAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b ISFAHAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c UNIVERSITY OF ALBERTA   (Canada)

^d UNIVERSITY OF ADELAIDE   (Australia)

^e ISFAHAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Condiments; Diet; Functional gastrointestinal disorders; Irritable bowel syndrome; Red pepper; Spice

Indexed keywords

ADULT; ARTICLE; CROSS-SECTIONAL STUDY; DIETARY INTAKE; FEMALE; FOOD INTAKE; GENDER; HUMAN; IRRITABLE COLON; LACTOSE INTOLERANCE; MALE; PREVALENCE; QUESTIONNAIRE; SPICE;

CONDIMENTS; DIET; FUNCTIONAL GASTROINTESTINAL DISORDERS; IRRITABLE BOWEL SYNDROME; RED PEPPER; SPICE;

ADULT; CHI-SQUARE DISTRIBUTION; CROSS-SECTIONAL STUDIES; DIET; FEMALE; FOOD HABITS; HUMANS; IRAN; IRRITABLE BOWEL SYNDROME; LOGISTIC MODELS; MALE; MIDDLE AGED; ODDS RATIO; PREVALENCE; QUESTIONNAIRES; RISK FACTORS; SEX FACTORS; SPICES;

EID: 84885677092     PISSN: 10079327     EISSN: 22192840     Source Type: Journal    
DOI: 10.3748/wjg.v19.i38.6465     Document Type: Article

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