Crohn's disease is a type of inflammatory bowel disease (IBD) that can affect any part of the gastrointestinal tract from the mouth to the colon. People with Crohn's disease are vulnerable to deficiencies in energy and essential nutrients, as it is very common to have impaired digestion and absorption or even a lack of appetite. The exact causes of Crohn's disease are not known; however, patients find it very helpful to change their diet and food consumption, as this seems to alleviate many of the disease symptoms. On the whole, nutritional management of IBD patients targets the decrease of digestive disorder symptoms while maintaining an adequate nutrient intake.
Identification
As the Mayo Clinic reports, every patient with Crohn's disease experiences periods of flare-ups and remissions. Although there is no firm evidence that specific foods cause the disease, many Crohn's patients suffer from intolerance to several foods that seem to cause or worsen the symptoms when the disease is active. These foods may differ between individuals; therefore the first stage of your lifestyle change is to keep a diary of what you eat and the results you observe in your body.
Lactose Intolerance
Many people with IBD tend to avoid the consumption of dairy products because alternative diets suggest doing so. Products like milk, yogurt and cheese are among the first you should test your tolerance of, according to the Mayo Clinic, as many Crohn's patients suffer from lactose intolerance, which leads to diarrhea and flatulence after the consumption of products containing lactose. Try to avoid dairy during flare-ups and if the disease has affected the ileum (the lowest segment of the small intestine).
Low-Residue Foods
During the remission period you are encouraged to follow a healthy diet with a variety of foods from all the food groups, which will provide you with all the necessary energy and nutrients. According to the Mayo Clinic, however, fiber-rich foods such as raw fruits and vegetables, whole grains and legumes can cause intolerance symptoms or even sometimes trigger a flare-up. Additionally, the British Society of Gastroenterology recommends a reduction in fiber and indigestible foods, in other words, a low-residue diet, especially if there is a narrowing in the intestine. However, many people in remission find these foods tolerable when they are well cooked by baking, steaming or stewing, which can promote frequent consumption. If you severely restrict these foods from your everyday diet, you should contact your doctor for advice on vitamin supplementation.
Steatorrhea
Another common symptom in people with Crohn's disease is evidence of fat in the stools, known as steatorrhea. This can worsen the diarrhea as the small intestine cannot absorb the fat of the diet. As Mayo Clinic advises, in this case you should avoid fatty foods like fatty meats, butter and margarine, in addition to not frying your food. Alternatively, you can try your tolerance to lean meats like chicken breasts accompanied with refined carbohydrates such as white pasta.
Considerations
According to the American Gastroenterological Association, if you have Crohn's disease you should often assess your nutritional status with your doctor in order to determine if you are getting enough calories, vitamins and minerals. This way you will find out if you are in need of enteral feeding like liquid shakes, which will provide you with energy and micronutrients. Specialized liquid formula diets are used in children who suffer from Crohn's disease and also in adults, mainly when the disease affects the small intestine.
Warning
As the Crohn's and Colitis Foundation of America reports, there's no specific diet plan for everyone with Crohn's disease to follow. However, the foods in your diet should be tailored to your individual needs and tolerance and follow the principles of a balanced diet. You can achieve this under the guidance of a dietitian who will review your food diary and advise you on the modifications required to help relieve your symptoms and avoid any nutrient deficiencies.
