Food avoidance in patients with inflammatory bowel disease: What, when and who?

Summary Background & aims Patients with inflammatory bowel diseases avoid a variety of foods. However, it remains unclear how this behavior varies across patients. This cross-sectional study investigated how the food avoidance pattern in inflammatory bowel disease varies according to disease...

Full description

Saved in:
Bibliographic Details
Published in:Clinical nutrition (Edinburgh, Scotland) Scotland), 2018-06, Vol.37 (3), p.884-889
Main Authors: Bergeron, Fanny, Bouin, Mickael, D'Aoust, Louise, Lemoyne, Michel, Presse, Nancy
Format: Article
Language:English
Subjects:
Crohn's disease
Diet
Food avoidance
Gastroenterology and Hepatology
Inflammatory bowel disease
Ulcerative colitis
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Summary Background & aims Patients with inflammatory bowel diseases avoid a variety of foods. However, it remains unclear how this behavior varies across patients. This cross-sectional study investigated how the food avoidance pattern in inflammatory bowel disease varies according to disease's activity, disease's subtype, Crohn's location, and prior history of bowel resection, strictures, and fistulae. Methods Outpatients with Crohn's disease (n = 173) and ulcerative colitis (n = 72) reported which food they avoid when they perceive they are in remission or in active disease using a list of 82 food items classified in 10 categories. Medical charts were reviewed for patients' characteristics. Linear regression analyses were used to compare food exclusion rates between patients' subgroups and food categories. Results During remission, food exclusion rates varied from 1 to 39%. Most avoided foods were those with capsaicin, meat alternatives, and raw vegetables. Overall, food exclusion rates were 38% higher in Crohn's disease than ulcerative colitis (P 
ISSN:0261-5614
1532-1983
DOI:10.1016/j.clnu.2017.03.010