Diet fuelling inflammatory bowel diseases: preclinical and clinical concepts

Adolph, Timon E.; Zhang, Jingwan

doi:10.1136/gutjnl-2021-326575

Cited by 59 publications

(46 citation statements)

References 155 publications

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“…In addition, many studies focused on producing high-AGE and low-AGE diets using high and low baking (heat-treated) methods or changing the cooking technique (boiling, poaching instead of grilling, frying) to adjust the AGE concentrations in foods. It is worth noting that changing the cooking method to alter the AGE content may lead to alterations in nutrients and caloric intake, which can potentially contribute to the effects of AGEs in IBD [ 99 , 100 , 101 , 103 , 105 , 106 , 107 , 108 ]…”

Section: Ages Oxidative Stress and Inflammation In The Gutmentioning

confidence: 99%

Advanced Glycation End-Products and Their Effects on Gut Health

et al. 2023

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Dietary advanced glycation end-products (AGEs) are a heterogeneous group of compounds formed when reducing sugars are heated with proteins, amino acids, or lipids at high temperatures for a prolonged period. The presence and accumulation of AGEs in numerous cell types and tissues are known to be prevalent in the pathology of many diseases. Modern diets, which contain a high proportion of processed foods and therefore a high level of AGE, cause deleterious effects leading to a multitude of unregulated intracellular and extracellular signalling and inflammatory pathways. Currently, many studies focus on investigating the chemical and structural aspects of AGEs and how they affect the metabolism and the cardiovascular and renal systems. Studies have also shown that AGEs affect the digestive system. However, there is no complete picture of the implication of AGEs in this area. The gastrointestinal tract is not only the first and principal site for the digestion and absorption of dietary AGEs but also one of the most susceptible organs to AGEs, which may exert many local and systemic effects. In this review, we summarise the current evidence of the association between a high-AGE diet and poor health outcomes, with a special focus on the relationship between dietary AGEs and alterations in the gastrointestinal structure, modifications in enteric neurons, and microbiota reshaping.

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Section: Ages Oxidative Stress and Inflammation In The Gutmentioning

confidence: 99%

Advanced Glycation End-Products and Their Effects on Gut Health

et al. 2023

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“…It has also been proven that the supplementation of the diet of mice with certain amino acids (e.g., arginine, tryptophan, histidine, glutamine, etc.) relieved inflammation of the colon in animals [ 18 , 19 , 20 , 21 ].…”

Section: Gut Microbiotamentioning

confidence: 99%

“…The Western diet, which is rich in animal proteins, saturated fats, and processed foods, is associated with an increase in the risk of inflammatory bowel disease, while the Mediterranean diet, which is a diet rich in fish, nuts, and fiber is associated with a decrease in this risk [ 21 , 40 , 41 , 42 , 43 ].…”

Section: The Role Of Diet In the Etiology Of Ibdmentioning

confidence: 99%

“… Dietary interventions included in the article that are applicable or potentially applicable in inflammatory bowel disease in specific clinical situations [ 21 , 22 , 43 , 72 , 73 , 74 , 75 , 76 , 77 , 84 , 85 , 86 , 87 , 88 , 89 , 90 , 91 , 99 , 100 , 101 , 104 , 106 , 111 , 112 , 113 , 116 , 117 ]. …”

Section: Figurementioning

confidence: 99%

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Selected Aspects of Nutrition in the Prevention and Treatment of Inflammatory Bowel Disease

et al. 2022

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Inflammatory bowel disease has become a global health problem at the turn of the 21st century. The pathogenesis of this disorder has not been fully explained. In addition to non-modifiable genetic factors, a number of modifiable factors such as diet or gut microbiota have been identified. In this paper, the authors focus on the role of nutrition in the prevention of inflammatory bowel disease as well as on the available options to induce disease remission by means of dietary interventions such as exclusive and partial enteral nutrition in Crohn’s disease, the efficacy of which is reported to be comparable to that of steroid therapy. Diet is also important in patients with inflammatory bowel disease in the remission stage, during which some patients report irritable bowel disease-like symptoms. In these patients, the effectiveness of diets restricting the intake of oligo-, di-, monosaccharides, and polyols is reported.

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“…Since UPFs are comprised of a large category of food products, include several macronutrient and micronutrient elements, and are characterized by distinct processing and packaging methods, it is important to identify the substances in UPFs that could be responsible for the association between the consumption of UPFs and IBD risk. The possible role of macronutrients in the development of IBD was reviewed elsewhere, and is outside of the scope of this review ( 25 – 27 ). This article reviews how several non-nutritive substances, typically present in UPFs, can affect the intestinal barrier and therefore play a role in the development of IBD in order to explain the above mentioned epidemiological associations.…”

Section: Introductionmentioning

confidence: 99%

Ultra-processed foods as a possible culprit for the rising prevalence of inflammatory bowel diseases

2022

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Inflammatory bowel diseases (IBD) are chronic inflammatory disorders of the gastrointestinal tract, and the exact pathogenesis is still unclear. It is believed that IBD develops in response to a complex interaction between the microbiota, environmental factors, and the immune system, in genetically predisposed individuals. Identifying these environmental factors will offer more insight in the development of the disease, and reveal new therapeutic targets for IBD patients. One of the environmental factors that has gained more interest over the last years is our diet. The prevalence of IBD has increased significantly and this increase is thought to be associated with a ‘Western diet', characterized by high intake of fats, added sugar, meat, and ultra-processed foods (UPFs). The UPFs now account for almost 50% of the energy intake in Westernized countries and are therefore an important characteristic of this Western diet. UPFs are characterized by higher amounts of salt, fat, sugar and the presence of different food additives. Epidemiological studies have found associations between UPF intake and a range of non-communicable diseases, including inflammatory bowel disease (IBD). Preclinical and clinical evidence suggest that non-nutritive ingredients and additives, present in UPFs, can negatively affect different components of the intestinal barrier, such as the microbiota, the mucus layer, the epithelium, and the immune cells in the lamina propria. Disruption of this barrier can cause the immune system to encounter an increased bacterial exposure, leading to an aberrant immune response. In this article, the available evidence on the possible role of UPFs and their components in the increasing incidence and prevalence of IBD is reviewed. These findings can be translated to the clinic and may be helpful to consider when giving dietary advice to IBD patients. A better understanding of the role of UPFs may lead to less restrictive diets for patients with IBD, hence increasing the dietary compliance and efficacy of exclusion diets.

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Diet fuelling inflammatory bowel diseases: preclinical and clinical concepts

Cited by 59 publications

References 155 publications

Advanced Glycation End-Products and Their Effects on Gut Health

Advanced Glycation End-Products and Their Effects on Gut Health

Selected Aspects of Nutrition in the Prevention and Treatment of Inflammatory Bowel Disease

Ultra-processed foods as a possible culprit for the rising prevalence of inflammatory bowel diseases

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