Crohn's disease is one of the two most common forms of inflammatory bowel disease. According to the journal "RN," inflammatory bowel disease is believed to be the result of the immune system mistakenly attacking the bowel. Crohn's disease is characterized by sudden, unpredictable bouts of diarrhea and abdominal pain.
Cause
No single cause for Crohn's has been established. One theory is that the body reacts aggressively to an unidentified virus or bacteria by causing inflammation of the intestine. Genetics also appears to play a role in the development of the disease. A patient who has a relative with the disease is 10 times more likely to develop the disease than someone who does not. Diet is not the cause of Crohn's disease, but dietary modifications are essential for controlling symptoms.
Food Effects
Patients with Crohn's disease are frequently affected by foods they consume. Patients have reported that bananas, carrots, potatoes, rice, roast chicken and water did not worsen their symptoms and made them feel good. No one diet has been proven to be effective in preventing Crohn's disease.
Diet Modifications
Dietary modifications for patients with Crohn's disease are usually based on the patient's tolerance and avoidance of irritating foods. Despite patients' belief that food affected their disease course, no reported dietary behavior has reduced the incidence the illness. Foods that are suspected of increasing colitis symptoms should be tried in small amounts to determine tolerance levels. The overall nutritional recommendations for patients with Crohn's disease are individualized based on the extent of the disease. To maintain nutritional status, foods should not be eliminated from your diet without a fair trial.
Dietary Recommendations
Foods high in fiber, fat and lactose may increase the diarrhea and abdominal pain. The most common problem foods include seeds, nuts, raw fruits and vegetables and leafy greens. Foods that contain caffeine and spicy foods can aggravate the symptoms. Patients with Crohn's disease still need an adequate intake of calories and nutrients, however. Protein from meats, fish, poultry and eggs are recommended. Cooked fruits and vegetables, without skin or seeds, are generally well tolerated. Consuming adequate fluids, a recommended 8 to 10 glasses of fluid per day, is also important for patients with ulcerative colitis.
Nutritional Deficiencies
Crohn's disease puts patients at risk for malabsorption and malnutrition. Patients can become deficient in vitamins A,C, D, E, K and B12 due to malabsorption. Iron, magnesium, calcium and phosphate are also affected due to malabsorption. When vitamin B12 is not adequately absorbed, carbohydrates, proteins and fats cannot be properly metabolized, and the risk of malnutrition increases. During periods of excessive diarrhea, patients may need dietary supplements, particularly vitamin B12, calcium, magnesium and potassium.
References
- "RN"; Inflammatory bowel disease; J. Veronesi; May 2003
- "Nutrition and Diet Therapy"; F.A. Davis; 2011
- "Better Nutrition"; Nutritional Rx for Crohn's and Colitis; Figueras; May 2010
