A143 FOOD AVOIDANCE IN PATIENTS WITH INFLAMMATORY BOWEL DISEASE: WHAT, WHEN AND WHO?

Abstract Background Patients with inflammatory bowel diseases are known to avoid a variety of foods. However, it remains unclear how this behavior varies across patients. Aims This cross-sectional study aimed to describe food avoidance in these patients and investigate whether it varied according to...

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Published in:Journal of the Canadian Association of Gastroenterology 2018-03, Vol.1 (suppl_1), p.246-246
Main Authors: Bergeron, F, Presse, N, D’Aoust, L, Lemoyne, M, Bouin, M
Format: Article
Language:English
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Summary:Abstract Background Patients with inflammatory bowel diseases are known to avoid a variety of foods. However, it remains unclear how this behavior varies across patients. Aims This cross-sectional study aimed to describe food avoidance in these patients and investigate whether it varied 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 during remission and active disease using a list of 82 food items classified in 10 food categories. Medical charts were reviewed for patients’ characteristics. Linear regression analyses were used to compare food exclusion rates between inflammatory bowel disease subgroups and food categories. Results In total, 75% of patients reported food avoidance behavior 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 69% higher in active disease than in remission (P
ISSN:2515-2084
2515-2092
DOI:10.1093/jcag/gwy008.144