Which diet pattern exacerbates inflammatory bowel disease?

A new study links daily eating habits to the effects of inflammatory bowel disease, showing that the choice of anti -inflammatory foods can help patients keep in the vagina.

Study: Connection between pre-inflammatory nutrition and inflammatory parameters to a group of patients with inflammatory bowel disease. Credit Picture: FarkNot Architect / Shutterstock.com

In a recent study published in Nutrients; The researchers compared the different effects of pre-inflammatory dietary patterns on the severity of inflammatory bowel disease (IBD).

Diet, inflammation and increasing weight of IBD

IBD, which can be further classified as a Crohn’s (CD) disease or ulcerative colitis (UC), is an inflammatory disease caused by immune-mediated genetic and/or environmental factors. Usually, IBD symptoms will develop after excessive immune response to a normal stimulus such as food or intestinal flora.

During the UC, the inflammation of the mucosa comes from the rectum and eventually progresses to the proximal colon, causing edema, ulcers, bleeding and electrolyte loss. Although the CD may include any part of the gastrointestinal tract, it mainly affects colon and ileum.

The IBD impact continues to rise all over the world, with 20 UC cases and seven CD cases reported for every 100,000 people in Western Europe and North America. Due to the significant morbidity associated with IBD, it is vital to determine how modifiable risk factors such as diet can affect the inflammatory processes that contribute to this weakening disease.

Dietary ingredients that exacerbate inflammation and dyspna include refined sugars, saturated and trans fats, red and processed meats and food additives. However, it remains unclear how eating multiple combinations of foods and different dietary patterns can affect this risk.

In determining the effect of diet on inflammatory processes, it is necessary to calculate the overall intake of all dietary ingredients that can play a role in the inflammation process.

Design planning

This study was conducted at the Lodz Medical University in Poland to tackle the emergency need to quantify the direct correlation between inflammation caused by the nutrition and the severity of the IBD. Ninety patients with IBD were included in the study, 46 and 44 of which were diagnosed with CDs and UC respectively.

The intake of food was recorded through three separate 24 -hour dietary interviews, with these data being used to calculate the dietary dietary index (DII) of each study (DII).

DII is a new but validated scoring system that composes data in 26 dietary ingredients/parameters, including fats, vitamins, micronutrients and selected flavonoids, to calculate a pre-inflammatory score. DII negative scores reflected extremely anti-inflammatory nutrition quality, while extremely pre-inflammatory diets provided positive scores.

While the severity of the CD was determined by the Crohn’s (CDAI) activity index (CDAI), the severity of the UC was based on the partial Mayo (PMS) rating. The guidelines of the European Organization Crohn and Colitis (ECCO) were also used to classify patients with CDAI ratings exceeding 150 in recession. In comparison, the CDAI rates 150-220, 220-450 and over 450 reflected mild, moderate and severe deterioration, respectively.

Blood samples were collected to measure serum levels of basal inflammatory cytokines, including interleukin-6 (IL-6) and IL-1B and anti-inflammatory IL-10, using an immunoodoring test attached to an enzyme (ELISA).

Pre-inflammatory diets increase the severity of IBD

There was no significant difference in DII scores between patients with CD and UC. However, the scores vary significantly when stratified by the severity of the disease. For example, patients in recession or mild illness reported significantly higher anti -inflammatory nutritional ratings than those facing active diseases, with average DII -0.45 and -23 medium ratings respectively.

Logical reflux models were adapted for confusing socio -demographic factors such as age, sex, body mass index (BMI), biological treatment, duration of the disease and smoking condition. This analysis suggests that patients who consumed extremely inflammatory diets were three times more likely to have moderate to severe IBD than those in the lowest third.

Interestingly, the DII ratings were not associated with IL-6, IL-1B and IL-10. Although the pathophysiological mechanisms responsible for these observations remain unclear, the authors note that this may reflect patients to actively modify their diet. In addition, because only three cytokines were measured and blood specimens were collected in just one moment, this may not fully record the long -term effects of diet on systemic inflammation.

Conclusions

The current study indicates a significant correlation between a pre-inflammatory diet and severe illness in patients with IBD. Thus, instead of targeting a specific dietary ingredient, after an integrated anti -inflammatory dietary model, it can help reduce the severity of the disease, although further research is needed to confirm these findings.

Study restrictions include the design of a transverse section and the small sample size. However, the findings of the study emphasize the need for clinicians to formulate personalized and anti -inflammatory diets for IBD patients to reduce the severity of the disease and improve their overall quality of life.

Download your PDF copy now!