{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,18]],"date-time":"2026-09-18T21:03:26Z","timestamp":1789765406938,"version":"4.0.1"},"reference-count":33,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2024,9,30]],"date-time":"2024-09-30T00:00:00Z","timestamp":1727654400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["82170559"],"award-info":[{"award-number":["82170559"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Phytotherapy Research"],"published-print":{"date-parts":[[2024,12]]},"abstract":"<jats:title>ABSTRACT<\/jats:title><jats:p>Summary evidence from animal experiments indicates that anthocyanin supplements can contribute to intestinal health. Nevertheless, no evidence has linked dietary anthocyanins to the prevention potential against inflammatory bowel disease (IBD) in humans. We leveraged data from 188,044 IBD\u2010free individuals (mean age 59\u2009years; 55.2% females) from the prospective cohort UK Biobank. The anthocyanin intake was estimated using dietary information from validated 24\u2009h dietary recalls. Incident IBD was ascertained via national health\u2010related records. Genetic susceptibility to Crohn's disease (CD) and ulcerative colitis (UC) was estimated by polygenic risk scores and further categorized into low\u2010 and high\u2010risk groups by median value. The Cox proportional regression model was applied to estimate the hazard ratios (HRs) and 95% confidence intervals (CIs). During the mean follow\u2010up of 9.7\u2009years, we documented 255 CD and 606 UC. We found that compared with participants with the lowest quartiles of anthocyanin intake, those in the highest quartiles were associated with 24% (95% CI 6%\u201338%, <jats:italic>p<\/jats:italic>\u2009=\u20090.012; <jats:italic>p<\/jats:italic>\u2010trend\u2009=\u20090.003) and 35% (95% CI 16%\u201349%, <jats:italic>p<\/jats:italic>\u2009=\u20090.001; <jats:italic>p<\/jats:italic>\u2010trend\u2009&lt;\u20090.001) reduced risk of IBD and UC, respectively. The inverse associations were stronger (<jats:italic>p<\/jats:italic>\u2010interaction\u2009=\u20090.022) among individuals with a high genetic risk of UC. We did not observe a significant association between anthocyanin intake and CD (<jats:italic>p<\/jats:italic>\u2010trend\u2009=\u20090.536). Higher dietary anthocyanin intake was associated with reduced risk of IBD and UC, but not CD. Genetic factors may modify the influence of dietary anthocyanin on UC susceptibility, and possible mechanisms need to be further elucidated in the future.<\/jats:p>","DOI":"10.1002\/ptr.8341","type":"journal-article","created":{"date-parts":[[2024,10,1]],"date-time":"2024-10-01T03:38:14Z","timestamp":1727753894000},"page":"5782-5792","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Dietary Anthocyanin Intake, Genetic Risk, and Incident Ulcerative Colitis: A Prospective Cohort Study"],"prefix":"10.1002","volume":"38","author":[{"given":"Sishen","family":"Sun","sequence":"first","affiliation":[{"name":"Department of Gastroenterology, Ruijin Hospital Shanghai Jiao Tong University School of Medicine  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Danshu","family":"Wang","sequence":"additional","affiliation":[{"name":"Department of Gastroenterology, Ruijin Hospital Shanghai Jiao Tong University School of Medicine  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5963-2772","authenticated-orcid":false,"given":"Lintao","family":"Dan","sequence":"additional","affiliation":[{"name":"Department of Gastroenterology, Ruijin Hospital Shanghai Jiao Tong University School of Medicine  Shanghai China"},{"name":"Centre for Global Health Zhejiang University School of Medicine  Hangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tian","family":"Fu","sequence":"additional","affiliation":[{"name":"Department of Gastroenterology, The Third Xiangya Hospital Central South University  Changsha China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jie","family":"Chen","sequence":"additional","affiliation":[{"name":"Centre for Global Health Zhejiang University School of Medicine  Hangzhou China"},{"name":"Department of Gastroenterology, The Third Xiangya Hospital Central South University  Changsha China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yao","family":"Zhang","sequence":"additional","affiliation":[{"name":"Department of Gastroenterology, Ruijin Hospital Shanghai Jiao Tong University School of Medicine  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Sun","sequence":"additional","affiliation":[{"name":"Department of Gastroenterology, Ruijin Hospital Shanghai Jiao Tong University School of Medicine  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Duowu","family":"Zou","sequence":"additional","affiliation":[{"name":"Department of Gastroenterology, Ruijin Hospital Shanghai Jiao Tong University School of Medicine  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,9,30]]},"reference":[{"key":"e_1_2_12_2_1","doi-asserted-by":"publisher","DOI":"10.3109\/09637486.2010.511165"},{"key":"e_1_2_12_3_1","doi-asserted-by":"publisher","DOI":"10.1093\/ecco\u2010jcc\/jjac167"},{"key":"e_1_2_12_4_1","volume-title":"Chinese DRIs Handbook","author":"Chinese Nutrition Society","year":"2013"},{"key":"e_1_2_12_5_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0169102"},{"key":"e_1_2_12_6_1","volume-title":"Food Portion Sizes","author":"Crawley H.","year":"1988"},{"key":"e_1_2_12_7_1","doi-asserted-by":"publisher","DOI":"10.1080\/17474124.2018.1513322"},{"key":"e_1_2_12_8_1","doi-asserted-by":"publisher","DOI":"10.1038\/ng.145"},{"key":"e_1_2_12_9_1","volume-title":"USDA Database for the Flavonoid Content of Selected Foods, Release 3.3","author":"Haytowitz D. 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