Publication Name	World Journal of Gastroenterology
Manuscript ID	3784
Country	Iran

Received	2013-05-23 09:44
Peer-Review Started	2013-05-23 20:35
To Make the First Decision	2013-06-24 10:27
Return for Revision	2013-07-01 13:35
Revised	2013-07-28 03:44
Second Decision	2013-08-16 19:49
Accepted by Journal Editor-in-Chief
Accepted by Company Editor-in-Chief	2013-08-17 00:32
Articles in Press
Publication Fee Transferred
Edit the Manuscript by Language Editor	2013-09-13 13:52
Typeset the Manuscript	2013-09-30 12:30
Publish the Manuscript Online	2013-10-15 17:26

ISSN	1007-9327 (print) and 2219-2840 (online)
Open Access
Copyright
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Publisher	Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA
Website	http://www.wjgnet.com

Category	Nutrition & Dietetics
Manuscript Type	Autobiography
Article Title	Consumption of spicy foods and the prevalence of irritable bowel syndrome
Manuscript Source	Invited Manuscript
All Author List	Ahmad Esmaillzadeh, Ammar Hassanzadeh Keshteli, Maryam Hajishafiee, Awat Feizi, Christine Feinle-Bisset and Peyman Adibi
Funding Agency and Grant Number	Funding Agency Grant Number grant from Isfahan University of Medical Sciences, Isfahan, Iran Senior Research Fellowship from the National Health and Medical Research Council of Australia 627002 (to Feinle-Bisset C)
Corresponding Author	Peyman Adibi, Professor, Department of Internal Medicine, School of Medicine, Isfahan University of Medical Sciences, Hezarjarib Street, Isfahan 81745-319, Iran. adibi@med.mui.ac.ir
Key Words	Spice; Diet; Condiments; Red pepper; Irritable bowel syndrome; Functional gastrointestinal disorders
Core Tip	The role of dietary habits, including consumption of spicy foods, in the development of functional gastrointestinal disorders remains controversial. In this cross-sectional study in a large sample of Iranian adults, we found that women with high consumption of spicy foods had a two-fold increased risk of developing irritable bowel syndrome compared with women who reported not to consume spicy foods. The results underline the need for further studies to characterize potential relationships between diet-related practices and the risk of functional gastrointestinal disorders, in order to design appropriate, and effective, diet-based interventions.
Publish Date	2013-10-15 17:26
Citation	Esmaillzadeh A, Keshteli AH, Hajishafiee M, Feizi A, Feinle-Bisset C, Adibi P. Consumption of spicy foods and the prevalence of irritable bowel syndrome. World J Gastroenterol 2013; 19(38): 6465-6471
URL	http://www.wjgnet.com/1007-9327/full/v19/i38/6465.htm
DOI	http://dx.doi.org/10.3748/wjg.v19.i38.6465

Full Article (PDF)	WJG-19-6465.pdf
Manuscript File	3784-Review.doc
Answering Reviewers	3784-Answering reviewers.pdf
Copyright License Agreement	3784-Copyright assignment.pdf
Peer-review Report	3784-Peer review(s).pdf
Scientific Editor Work List	3784-Scientific editor work list.doc