Inflammatory Bowel Diseases and diet: an integrative review

Cavalcante, Regina Márcia Soares; Lima, Murilo Moura; Parente, José Miguel Luz; Moura, Mayara Storel Beserra de; Nogueira, Nadir do Nascimento

doi:10.1590/1806-9282.66.10.1449

Cited by 4 publications

(3 citation statements)

References 30 publications

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“…Diet can regulate the systemic inflammation level through pro-inflammatory or anti-inflammatory mechanisms of foods, nutrients and dietary patterns (29,30) . Studies have shown that higher adherence to the Mediterranean diet was significantly associated with lower levels of inflammation, including reduced levels of CRP (C-Reactive Protein) IL-6 and fibrinogen (31) .…”

Section: Discussionmentioning

confidence: 99%

Association of dietary inflammatory index with risk of gestational diabetes mellitus and preeclampsia: a systematic review and meta-analysis

et al. 2023

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Findings from observational studies have suggested a possible association between dietary inflammatory index (DII) and risk of gestational diabetes mellitus (GDM) and preeclampsia (PE). However, the results of these studies were inconclusive. A systematic review and meta-analysis was carried out to illuminate this association. Systematic literature search was conducted in PubMed, Web of Science, Cochrane Library, EMBASE, Scopus and other databases from inception until January 2023. The qualities of included studies were assessed using the Newcastle-Ottawa Scale (NOS). Nine studies (7 cohort, 2 case-control) were included in the meta-analysis, including 11423 participants from five different countries. The meta-analysis indicated that a 1-unit increase in the DII score, representing pro-inflammatory diet, was associated with 13% higher risk of GDM (OR=1.13; 95%CI: 1.02-1.25, I2=68.4%, P=0.004) and 24% higher risk of PE (OR=1.24; 95%CI: 1.14-1.35, I2=52.0%, P=0.125). Subgroup analysis found that this association was evident among studies with Chinese populations (OR=1.16; 95%CI: 1.06-1.28) and studies with mid pregnancy (OR=1.20; 95%CI: 1.07-1.34). The findings indicate that pro-inflammatory diet can increase the risk of GDM and PE. Considering some limitations in this study, more studies are needed to verify this association.

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Section: Discussionmentioning

confidence: 99%

Association of dietary inflammatory index with risk of gestational diabetes mellitus and preeclampsia: a systematic review and meta-analysis

et al. 2023

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“…Clinically, a review of the association between inflammatory bowel diseases and diet found that supplementation with soy proteins modulated body fat composition, thus leading to the control of intestinal irritation [117]. In line with this, a recent meta-analysis of randomized control trials (RCTs) examined serum inflammatory markers in postmenopausal women showed evidence of a correlation between soy protein intake and reduced C-reactive protein levels [118].…”

Section: Soy-based Fermented Foodsmentioning

confidence: 90%

Are Fermented Foods Effective against Inflammatory Diseases?

Paul

Lim

Apu

et al. 2023

IJERPH

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Fermented foods have been used over the centuries in various parts of the world. These foods are rich in nutrients and are produced naturally using various biological tools like bacteria and fungi. Fermentation of edible foods has been rooted in ancient cultures to keep food for preservation and storage for a long period of time with desired or enhanced nutritional values. Inflammatory diseases like rheumatoid arthritis, osteoarthritis, and chronic inflammatory pain are chronic disorders that are difficult to treat, and current treatments for these disorders fail due to various adverse effects of prescribed medications over a long period of time. Fermented foods containing probiotic bacteria and fungi can enhance the immune system, improve gastrointestinal health, and lower the risk of developing various inflammatory diseases. Foods prepared from vegetables by fermentation, like kimchi, sauerkraut, soy-based foods, or turmeric, lack proper clinical and translational experimental studies. The current review has focused on the effectiveness of various fermented foods or drinks used over centuries against inflammation, arthritis, and oxidative stress. We also described potential limitations on the efficacies or usages of these fermented products to provide an overarching picture of the research field.

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“…The effect of milk on IBD is uncertain. Several studies found that milk exacerbated the gastrointestinal symptoms of IBD, [8,21] while other studies noted that milk significantly reduced the risk of IBD. [4,6] These controversial conclusions from previous observational studies could be caused by differences in the type of milk used.…”

Section: Discussionmentioning

confidence: 99%

Whole-milk consumption decreases the risk of inflammatory bowel disease: a two-sample Mendelian randomization analysis

Zhu

Tian

et al. 2021

J Bio-X Res

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Objective: The impact of dairy fat on inflammatory bowel disease remained inconclusive. We aimed to compare the effects of whole-milk and skimmed-milk consumption on the risk of inflammatory bowel disease using a Mendelian randomization analysis. Methods: We conducted a genome-wide association study of the preference for whole versus skimmed milk using data for 20,200 whole-milk consumers and 67,847 skimmed-milk consumers from the UK Biobank. The lead single nucleotide polymorphisms in the associated loci were identified at the genome-wide significance level, and were further employed as instrumental variables for whole-milk preference. We conducted a two-sample Mendelian randomization analysis with whole-milk preference as the exposure and inflammatory bowel disease as the outcome. The pleiotropic effects and heterogeneity of the instrumental variables were estimated using Mendelian randomization-Egger regression and Cochran Q test, respectively. This study was conducted using the UKB resources under the application “53536”. The UK Biobank was approved by the North West Multi-center Research Ethics Committee, the National Information Governance Board for Health and Social Care in England and Wales, and the Community Health Index Advisory Group in Scotland. Results: The genome-wide association study identified five lead nucleotide polymorphisms associated with whole-milk preference. Mendelian randomization indicated that whole-milk preference significantly decreased the risk of inflammatory bowel disease (β=−1.735, P = 0.048). Of the two subtypes, whole-milk preference was associated with a lower risk of Crohn disease (β=−2.549, P = 0.032), but had no significant effect on the risk of ulcerative colitis (β=−1.002, P = 0.44). Conclusion: Consumption of whole-milk fat may protect against Crohn disease, compared with skimmed milk. This conclusion was based on causal inference in a cohort study, and further validation in randomized controlled trials is warranted.

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Inflammatory Bowel Diseases and diet: an integrative review

Cited by 4 publications

References 30 publications

Association of dietary inflammatory index with risk of gestational diabetes mellitus and preeclampsia: a systematic review and meta-analysis

Association of dietary inflammatory index with risk of gestational diabetes mellitus and preeclampsia: a systematic review and meta-analysis

Are Fermented Foods Effective against Inflammatory Diseases?

Whole-milk consumption decreases the risk of inflammatory bowel disease: a two-sample Mendelian randomization analysis

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