Crohn's disease and ulcerative colitis are both forms of inflammatory bowel disease. Both conditions affect the digestive tract, but ulcerative colitis affects only the colon and/or rectum, while Crohn's disease affects from the mouth to the rectum. The entire area may be affected or only specific portions, such as only the colon or rectum, may be affected. Because of the way these conditions affect digestions, a sufferer of either of these conditions must eat a special diet.
Purpose
Because Crohn's disease and ulcerative colitis affect the digestive system, special care must be taken to get all of the necessary nutrients for the body. The main goal of a diet for either of these conditions is to find foods that don't worsen symptoms of the conditions, but that provide adequate nutrition for the patient. While foods won't make the condition worse, certain foods may cause the symptoms to worsen, which is called a flare up, notes Jackson Siegelbaum Gastroenterology. In some cases, a prescription multivitamin is necessary to ensure proper nutrition.
Features
The exact diet a patient eats is dependent upon the patient, as no single diet is effective for every person suffering from ulcerative colitis or Crohn's disease, notes Crohn's & Colitis Foundation of America. Eating foods from all the food groups, including vegetables, fruits, milk products, protein, grains and oil is necessary, but may prove to complicated because of trigger foods that cause a flare up. Adequate hydration is also important, especially if the patient is in the midst of a flare up that includes diarrhea.
Prevention/Solution
There are some foods that must be limited or eliminated for a patient with ulcerative colitis or Crohn's disease. Many of these patients can't tolerate lactose, but need calcium in the diet. Often, eating foods such as yogurt, aged cheese, sardines or soybean products can be used in lieu of milk. Foods that contain insoluble fiber, such as nuts, broccoli, popcorn, cauliflower and apples, may be triggers and should be avoided. Nut butters and cooked vegetables, such as carrots can be substituted for the other foods. Alcohol and caffeine are also possible triggers that should be avoided if associated with a flare up.
Considerations
Preservatives, additives and seasonings can all affect the symptoms of inflammatory bowel diseases, notes "How to Cook for Crohn's and Colitis." Cinnamon, dill, sage, thyme, rosemary, black pepper and garlic aid digestion and may improve symptoms, while cayenne pepper, chili powder and seasoning blends may worsen symptoms. Guar gum, sorbitol, sulfites, olestra and carrageenan may cause symptoms to worsen. Foods with probiotics, or good bacteria, such as yogurt with live active cultures, can help to reduce diarrhea and improve symptoms.
Warning
For some moderate to severe cases of Crohn's or ulcerative colitis, a liquid diet called an elemental diet may be prescribed to help get symptoms under control. The liquid diet is used during a flare up and continued one the condition goes into remission while soft, bland foods are added slowly to the diet to determine what foods are trigger foods. For severe cases of these conditions that are leading toward malnutrition, total parenteral nutrition, or an intravenous liquid diet may be considered. Liver damage is associated with TPN, so it is used sparingly.
Time Frame
Eating three meals a day isn't ideal for an ulcerative colitis or Crohn's disease sufferer. MayoClinic.com recommends eating small meals throughout the day. This gives the body a chance to digest a small amount of food before more food is introduced. Eating a small, snack size meal every two to three hours while awake is ideal.
References
- Crohn's & Colitis Foundation of America: Diet and Nutrition
- Jackson Siegelbaum Gastroenterology: Ulcerative Colitis
- "How to Cook for Crohn's and Colitis"; Brenda Roscher; 2007
- MayoClinic.com: Ulcerative Colitis
