Dietary total antioxidant capacity and risk of ulcerative colitis: A case‐control study

Objective Data on the association between the antioxidant capacity of a diet and the risk of ulcerative colitis (UC) are scarce. This study aimed to assess whether a relationship exists between dietary total antioxidant capacity (TAC) and the odds of UC in Iranian adults. Methods In this case‐control study, patients with UC and age‐matched healthy controls were recruited from a hospital clinic. All participants completed a validated 168‐item food frequency questionnaire, the results of which were subsequently used to generate dietary TAC. Ferric reducing‐antioxidant power values were used to calculate dietary TAC. Results Altogether 62 patients with UC and 124 healthy controls were enrolled. UC patients had a higher calorific intake (P