Introduction to Diets in the Management of IBD
Prof. Franck Carbonnel
Professor of Gastroenterology, University Paris Sud, France
Head, Gastroenterology Department, University Hospital of Kremlin Bicetre, Paris, France
In recent years, studies have shown the associations between food and the risks of developing Inflammatory Bowel Disease (IBD).
An early study showed a significant link between the consumption of red meat and the likelihood of developing Ulcerative Colitis (UC). Subsequent studies deepened our knowledge, pointing to associations between UC and a high consumption of omega-6, and low consumption of omega-3, fiber (fruit and vegetables), zinc and potassium.1,2,3,4,5,6,7,8,9
Other studies have shown a decreased risk of Crohn’s Disease (CD) in people who consume a larger proportion of unprocessed or minimally processed food, and an association between proinflammatory diets, ultra-processed foods, non-Mediterranean diet and CD.1-8,10,11,12,13,14