Cronn Disease is an undisclosed chronic, inflammatory disease that can affect the whole digestive tract and can cause disease anywhere from the mouth to the anus, but most of it occurs at the end of the intestine and in the adjoining colon, with complex conditions, often characterized by abdominal pain and diarrhoea as the main clinical manifestations, which in serious cases can lead to poor diet, which in turn causes malnutrition and affects the patient ‘ s life and life. We will speak from the following points.
I. Causes of Cronn ‘ s disease
The incidence of Cron disease is related to a number of factors, including environmental factors, genetics, intestinal strains and immunization, and there are significant geographical and ethnic differences. 1. Environmental factors: Some environmental factors, such as diet, smoking, infection, etc., may be relevant, but the specific relationship is not yet fully clear. 2. Genetic factors: Cron disease has a significant family concentration and genetic factors play an important role in its occurrence. 3. intestinal fungus: In recent years, intestinal strain disorders have been found in patients with inflammatory intestinal intestinal tracts, and it is believed that the disease may have occurred as a result of an abnormal immune reaction to the intestinal intestinal intestinal tract that exists in them. 4. Immunological factors: Crohn ‘ s disease may be associated with anomalous immune system, resulting in persistent intestinal mucous inflammation and damage.
II. Symptoms of Cronn ‘ s disease
The main symptoms of Crohn ‘ s disease are abdominal pain, diarrhoea and loss of weight. Patients are usually chronic and can also exhibit acute abdominal symptoms, which can be confused with other intestinal conditions. Specific symptoms include:
Abdominal pain: Most of the most common symptoms are found in the lower right abdomen or umbilical week, with intermittent onset, often convulsive pain or abdominal abdomen. The symptoms tend to increase after eating, and can be mitigated by defecation or anal exhaust.
Diarrhoea: The majority of patients suffer from diarrhoea, with faecal paste, general absence of sepsis or slime, no more than 2 to 6 daily defecation, intermittent or persistent outbreaks. If the colon or rectum is tired, there may be signs of sepsis and acute stress.
Heating: Most patients are characterized by intermittent low or moderate heat, and a few suffer from high fever-accumulated venomemia. Weight loss: In the form of reduced body weight, low-protein haematosis, anaemia, etc., childhood morbidity can also lead to stunting.
Abdominal blocks: About 10-20% of patients may feel abdominal blocks, which may be the result of intestinal viscosity, thickening of the intestinal wall, lymphoma swollen, internal fistula or sepsis formation, most often in the lower right abdominal and umbilical regions.
Partial fistula: Fistula formation occurs in about half of the cases due to ulcer crossing through the intestines. Paralytic pathologies: In about half of the cases, anal rectum pathologies can occur, which can result in abscesses, troughs and fistulas.
In addition, Crohn ‘ s disease may be accompanied by a series of extraintestinal manifestations, including oral ulcer, spinal arthritis, eye inflammation (Ion meshitis, grapes), skin damage (couples, noma sepsis), liver larvae (involved sclerosis, chronic active hepatitis, etc.
III. Diagnosis of Cronn ‘ s disease
Due to the lack of diagnostic criteria, it may take months, if not years, for Crohn to be diagnosed. Indigestion endoscopes and biopsies are important measures to help identify. Doctors also conduct detailed medical history collections and medical examinations on the age of the patient, occupation, smoking and alcohol, family genetic history, etc.
IV. Nutritional guidance for Cronn ‘ s disease
Dietary guidance for Crohn ‘ s disease is a very important part of disease management, and a reasonable diet helps to reduce symptoms and promote intestinal health. The following is a specific recommendation for the diet of the Cron patient:
Fine staple foods: choose fine staples such as rich powder and fine rice to reduce the intestinal burden.
Avoid rough foods such as corn paste, millet, whole wheat flour, which contain higher fibres, which may increase the intestinal burden on those suffering from Crohn. 2. Co-edition
Protein sources: Thin meat, fish, chickens, livers, eggs, etc. are the main sources of quality protein, helping to maintain body function and repair intestinal tissue.
Vegetables selection: Choosing roots with less coarse fibres, such as potatoes, mountain medicine and carrots, to avoid over-ingestion of high-fibre vegetables.
Fruit ingestion: A good amount of fruit, such as apple mud, can provide a wealth of vitamins and minerals, but should avoid over-fibrous fruits.
Limiting cattle milk intake: During the activity period, the intake of cattle milk should be limited, as it may increase the intestinal burden. 3. Eating principles
Low-fibre diets: Cron patients are often fibre-sensitive and prone to digestive problems such as diarrhoea. It is therefore recommended that low-fibre foods be selected to avoid high-fibre foods such as nuts, seeds, rough grains and vegetables.
Low-fat diet: The choice of low-fat diet helps to reduce the symptoms of Cronn disease. Avoid over-ingestion of animal fat, such as fried food, fat and whole-fat dairy products.
Inditable foods: Inditable foods reduce the burden on digestive tracts and the symptoms of discomfort. For example, cooked vegetables, cooked fruit, freshly cooked meat and low-fat dairy products.
Eat less: A small diet reduces the intestinal burden and reduces the likelihood of indigestion.
Avoiding stimulant foods: Spicy foods, strong coffee, alcohol and other stimuli can exacerbate symptoms, so that patients should avoid eating. 4. Nutritional supplements
Vitamins and minerals: Vitamins B, C and inorganic potassium salt, iron, etc. can be fed with vegetables, fruit, oil soup, date soup, liver soup, etc.
Intestine nutrition: Where necessary, nutrition can be provided through intestine nutrition to meet physical needs.
In the light of the above, the dietary guidance for Crohn ‘ s disease requires a combination of food staples, by-catch and dietary principles, which can be adjusted under the guidance of the nutritionist. Through sound dietary management, symptoms can be mitigated, intestinal health promoted and quality of life improved. At the same time, patients are required to undergo regular medical examinations and to follow the doctor ‘ s recommendations for treatment and medication to control the progress of the disease.
