Flich Carbonell, JuanAlegre Martínez, AntoniAlfonso Sánchez, José L.Torres Sánchez, María TeresaGómez Abril, SegundoMartínez Martínez, María IsabelMartín Moreno, José MaríaProducción Científica UCH 2021UCH. Departamento de Ciencias Biomédicas2022-04-302022-04-302021-05-24Flich-Carbonell, J., Alegre-Martinez, A., Alfonso-Sanchez, J.L., Torres-Sanchez, M.T., Gomez-Abril, S., Martínez-Martínez, M.I. & Martin-Moreno, J.M. (2021). The potential link between episodes of diverticulitis or hemorrhoidal proctitis and diets with selected plant foods: a case-control study. Nutrients, vol. 13, i. 6 (24 may.), art. 1791. DOI: https://doi.org/10.3390/nu130617912072-6643 (Electrónico)http://hdl.handle.net/10637/13686Este artículo se encuentra disponible en la página web de la revista en la siguiente URL: https://www.mdpi.com/2072-6643/13/6/1791Este artículo pertenece a la sección "Clinical Nutrition".Diverticulitis and hemorrhoidal proctitis in the population are significant public health problems. We studied the potential association between the intake of certain plant foods and diverticulitis or hemorrhoidal episodes through a case–control study including 410 cases and 401 controls. We used a semiquantitative food frequency questionnaire. The intake was additionally quantified according to a 24 h recall. The plant foods or derived food products were categorized by their main chemical components into ethanol, caffeine/theine/theobromine, capsaicin, alliin, acids, eugenol, and miscellaneous foods such as curcumin. The mean score for overall intake of plant foods under consideration was 6.3 points, and this was significantly higher in cases (8.5) than in controls (4.1). Overall intake was similar in cases presenting with diverticulitis or hemorrhoidal proctitis. Cases had 13 times the odds of being in the upper quartile for overall intake (>7 points), compared to controls. Explanatory logistic regression models showed that the strongest association with diverticulitis and hemorrhoidal proctitis was shown by the chemical food group of capsaicin, followed by ethanol, eugenol, caffeine/theine/theobromine, and acids. Neither alliin nor miscellaneous food groups showed any association. High, frequent consumption of capsaicin, followed by ethanol, eugenol, caffeine/theine/theobromine, and acids increase the risk of diverticulitis and hemorrhoidal proctitis.application/pdfenopen accessDiverticulitis - Factores de riesgo.Hemorroides - Factores de riesgo.Diverticulitis - Risk factors.Hortalizas - Valor nutritivo.Vegetables in human nutrition.Hemorrhoids - Risk factors.Artículohttps://doi.org/10.3390/nu13061791https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es