Cron disease is a chronic intestinal disease that can cause abdominal pain, diarrhoea, loss of weight and other symptoms that affect the quality of life of patients. Although there is currently no cure for Cron ‘ s disease, proper dietary management can effectively alleviate symptoms, maintain nutritional balance and improve the quality of life. The following is a dietary concern for Crohn patients.
The choice of fine staples to reduce the intestinal burden. Fibrous foods such as corn paste, millet and whole wheat flour can exacerbate intestinal inflammation and should be avoided as much as possible. The staple food should be cooked and boiled, easily digested, and hard food should be avoided to stimulate the intestines.
In the case of by-catch, Cron patients should choose diets of good quality protein, such as skinny meat, fish, chicken, liver and eggs, to meet their nutritional needs. The duration of the activity should limit the intake of cow milk, as some patients may be intolerant of cow milk. Vegetables should choose a root-based diet with less coarse fibres, such as potatoes, mountain medicine and carrots, and avoid over-ingestion of high-fibrous vegetables to avoid incentivizing intestines.
Treatment of potassium deficiency and anaemia, with emphasis on nutritional balance. Vitamins B, C and inorganic potassium salt, iron, etc. can be replenished by eating a variety of dishes, fruits, decorated soup, date soup, liver soup, etc. At the same time, the ingestion of too much oil and sugar is avoided, thus increasing the intestinal burden.
To reduce the burden on the intestinal system, those suffering from Cron should eat less. A gradual increase in food intake would avoid the discomfort caused by over-ingestion. Short-term vegetarian feeding or extra-intestinal nutrition can be provided when the condition so requires.
Incentives such as spicy, greasy, high fat, high sugar, etc., such as fried food, coffee, alcohol, chocolate, etc., should be avoided by Crohn patients. These foods can exacerbate conditions and cause symptoms such as abdominal pain and diarrhoea. At the same time, emphasis should be placed on cooking, avoiding fried or fried, and choosing cooking methods such as curry, steam, cooking, stew, etc. to reduce incentivization to the intestines.
Maintenance of water intake and prevention of dehydration White water, juice, soup, etc. may be consumed, but excessive intake of carbonated beverages and caffeine-containing drinks should be avoided.
Overall, the dietary management of Cronian patients requires a combination of nutritional needs, changes in conditions and individual differences. Through scientifically sound dietary management, symptoms can be effectively mitigated and the quality of life improved. At the same time, patients should maintain good living habits and follow the advice of doctors and review them regularly to control the development of the situation.
