International Organization of IBD releases dietary guidelines

  • Levine A & al.
  • Clin Gastroenterol Hepatol
  • 14 Feb 2020

  • curated by Jenny Blair, MD
  • Clinical Essentials
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Takeaway

  • Evidence supports potential benefits of specific dietary interventions for patients with IBD.

Why this matters

  • This guideline allows for evidence-based dietary decisions by patients with IBD.

Description

  • Expert opinion from the International Organization of IBD’s Nutrition Cluster on role of foods and additives in IBD relapse control.

Key details

  • Fruits and vegetables: 
    • For Crohn’s disease (CD), increased consumption is prudent. 
    • CD patients with strictures should restrict insoluble fiber.
  • Refined sugar and carbohydrates: 
    • Consider low-FODMAP diet if persistent symptoms after inflammation resolution.
    • However, there is no evidence that changing FODMAP intake modulates inflammation.
  • Red and processed meat, poultry, eggs: 
    • For CD, evidence suggests no need to restrict intake of unprocessed red meat, lean chicken, eggs.
    • For ulcerative colitis (UC), reducing red and processed meat intake is prudent.
  • Dairy: 
    • Avoid unpasteurized products.
    • Emulsifiers, carrageenans, other thickeners in pasteurized dairy complicated analysis, prevented consensus.
  • Fat:
    • CD: reduce saturated fats, avoid trans fats.
    • UC: reduce myristic acid, increase omega-3 fatty acids from ocean fish, avoid trans fats.
  • Alcohol: insufficient evidence to recommend changes in low-level intake.
  • Wheat and gluten: insufficient evidence to recommend restriction.
  • Authors also suggest limiting intake of:
    • Maltodextrin and artificial sweeteners.
    • Carrageenan, carboxymethylcellulose, polysorbate-80.
    • Titanium dioxide, sulfites.