Inflammatory Bowel Disase, IBD is a chronic, recurrent intestinal disease, including Crohn’s Disase, CD and Ulcerative Colitis, UC. Dietary management plays an important role in disease control and symptoms mitigation. The following are the dietary studies and recommendations for people with inflammatory intestinal diseases.
I. Objectives of dietary management
1. Mitigating symptoms (e.g., abdominal pain, diarrhoea, defecation).
2. Promote intestinal mucous membrane restoration and reduce inflammation.
3. Prevention of malnutrition and weight loss.
Reducing the risk of relapse.
II. Basic principles of dietary management
1. Individualized diet
The diet of IBD shall vary from one person to another, in combination with the patient ‘ s condition (prevalence or relief), symptoms and tolerance.
It is recommended that food journals be recorded to observe which food causes or aggravates symptoms and avoids eating them.
2. A small number of meals
The intestinal burden is reduced by feeding four to six times a day at a moderate rate per meal.
Low-fat, low-fibre diet (prevalence period)
Reduce intake of high fat and high-fibrous foods and avoid incentivizing the intestinal tract.
4. Adequate nutrition
IBD patients are vulnerable to malnutrition and need to ensure adequate intake of calories, proteins, vitamins and minerals.
III. Recommended dietary choices
1. High-quality proteins
Source: Thin meat, fish, eggs, tofu, low-fat dairy products.
Impact: Rehabilitation of organization, enhancement of immunity.
2. Inditable carbohydrates
Source: Rice rice, noodles, potatoes, oats, bananas.
Activation: Provide energy, mild to the intestinal.
3. Healthy fats
Source: Fish oil, olive oil, avocado (appropriate amount).
Note: High-fat ingestion may aggravate symptoms, requiring total control.
4. Vitamin-rich food
Recommendations: carrots, pumpkins, decorated apples, ripe fruit.
Supplementary focus: Vitamin D, B
12, folic acid and iron, etc., supplemented by a doctor, if necessary.
Food that needs to be restricted or avoided
1. High-fibrous food (acute onset period)
Avoidance: rough rice, wheat bread, coarse fibre vegetables (e.g. celery, cabbage) and uncut fruit.
Reason: Fibres can stimulate inflammated intestinal tracts, leading to diarrhoea or enteric infarction.
High-fat food
Avoid: fried food, fat, cream, butter.
Reason: High-fat food can exacerbate diarrhoea and ingestion.
3. Spicy and stimulating foods
Avoid: peppers, curry, excessive caffeine and alcohol.
Reason: Irritation of the intestinal tract, aggravated inflammation.
4. Gas-producing food
Avoid: pulses, onions, cabbage, carbonated drinks.
Reason: May cause abdominal swelling and discomfort.
5. Cold and uncut food
Avoid: raw vegetables, raw fish, uncooked meat.
Reason: May increase the risk of infection, especially for those with low immune capacity.
V. Dietary advice at different stages
1. Acute onset period
Objective: To reduce symptoms and avoid intestinal irritation.
Dietary characteristics: low fibre, low fat, easy to digest.
Recommendations: rice congee, saliva, steamed potatoes, decorated fruit mud, fish mud, etc.
Mitigation period
Objective: To supplement and improve health.
Dietary characteristics: balanced nutrition, appropriate increase in protein and vitamin intake.
A scientifically sound diet is essential for the repatriation of IBD patients. The quality of life of patients can be improved through individual dietary adjustments. If a patient is in the condition of a disease, he or she is recommended for regular treatment and, if necessary, for intestine nutrition support.
In addition to diet, it is also important to stop smoking and to rest adequately, to regulate emotions and to avoid excessive psychological stress. (b) Take medications on the basis of medical instructions and regular medical follow-up visits, and do not stop.
Inflammatory enteria
