Inflammatory Bowel Disease: Are Symptoms and Diet Linked?

Abstract

New Zealand (NZ) has one of the world’s highest incidence rates of Inflammatory Bowel Disease (IBD), a group of chronic inflammatory conditions that affect the gastrointestinal tract. Patients with IBD often believe certain foods influence their disease symptoms and consequently may alter their diet considerably. The objective of this study was to determine foods, additives, and cooking methods (dietary elements) that NZ IBD patients identify in the onset, exacerbation, or reduction of their symptoms. A total of 233 participants completed a self-administered questionnaire concerning symptom behaviour in association with 142 dietary elements. Symptom onset and symptom exacerbation were associated with dietary elements by 55% (128) and 70% (164) of all IBD participants, respectively. Fruit and vegetables were most frequently identified, with dairy products, gluten-containing bread, and foods with a high fat content also considered deleterious. Of all IBD participants, 35% (82) associated symptom reduction with dietary elements. The identified foods were typically low in fibre, saturated fatty acids, and easily digestible. No statistically significant differences were seen between the type or number of dietary elements and disease subtype or recent disease activity. The association between diet and symptoms in patients with IBD and the mechanism(s) involved warrant further research and may lead to the development of IBD specific dietary guidelines.

Assessment of dietary habits in inflammatory bowel disease patients: A cross‐sectional study from Poland

“…In this study, both UC and CD patients reported avoidance of similar foods due to anticipated aggravation of IBD symptoms (Figure 2). It is noteworthy that the majority of products reported in our study to be detrimental, were also indicated in other studies (De Vries et al, 2019;Morton et al, 2020;Vagianos et al, 2016;Vidarsdottir et al, 2016) which have found processed foods, different fruits and vegetables and various beverages including alcohol, and fruit juices to be detrimental. However, the assessment of the effects of tea and coffee consumption appears to vary across studies.…”

“…However, the assessment of the effects of tea and coffee consumption appears to vary across studies. The intake of these two drinks was previously associated with a higher risk of exacerbation, the recurrence of symptoms and overall avoidance, especially in active disease (Cohen et al, 2014;De Vries et al, 2019;Morton et al, 2020), although in our study, both drinks were found among the most frequently consumed products. Another study on 294 patients with IBD also found that tea was regarded as the second most symptom improving food, thus the effects of tea and coffee on GI symptoms require further research (De Vries et al, 2019).…”

“…Within the group of IBD patients, the distribution of the most frequently consumed products was quite similar. Of note, some of the dietary elements indicated in our study, such as wheat bread, bananas and chicken, have also been associated with symptom improvement in other studies (De Vries et al, 2019;Morton et al, 2020;Triggs et al, 2010;Vidarsdottir et al, 2016;Zallot et al, 2013). There are also other food products, such as rice, yogurt, boiled potatoes, oily and white fish, herbal tea and gluten-free foods which were deemed to abate IBD symptoms in these investigations (Morton et al, 2020;Triggs et al, 2010).…”

Where Do We Stand in the Behavioral Pathogenesis of Inflammatory Bowel Disease? The Western Dietary Pattern and Microbiota—A Narrative Review

“…According to a study based on a self-administered questionnaire completed by IBD patients, fruit, vegetables and bread with gluten resulted in the exacerbation of symptoms [190]. The meta-analysis showed that a higher intake of vegetables and fruits was negatively associated with UC risk.…”

Let Food Be Thy Medicine—Its Role in Crohn’s Disease

“…A large survey of 233 IBD patients reported that symptom onset and exacerbation were associated with dietary elements in 55% and 70% of patients, respectively [ 70 ]. Besides fruits and vegetables, frequently named ‘deleterious’ foods were dairy products, gluten-containing bread, and foods with a high fat content [ 70 ].…”