scholarly journals P794 Nutritional assessment in inflammatory bowel disease (IBD): development of the Groningen IBD Nutritional Questionnaires (GINQ)

2020 ◽  
Vol 14 (Supplement_1) ◽  
pp. S624-S625
Author(s):  
V Peters ◽  
B Alizadeh ◽  
J de Vries ◽  
G Dijkstra ◽  
M Campmans-Kuijpers
Keyword(s):  
Inflammatory Bowel Disease ◽  
Dietary Intake ◽  
Bowel Disease ◽  
Dietary Habits ◽  
Nutritional Assessment ◽  
Dietary Assessment ◽  
Dietary Guidelines ◽  
Assessment Tools ◽  
Dietary Intakes ◽  
Inflammatory Bowel

Abstract Background Diet plays a key role in the complex aetiology and treatment of inflammatory bowel disease (IBD). Most existing nutritional assessment tools neglect intakes of important foods consumed or omitted specifically by IBD patients or incorporate non-Western dietary habits, making development of appropriate dietary guidelines for (Western) IBD patients difficult. Hence, we developed a food frequency questionnaire (FFQ), the Groningen IBD Nutritional Questionnaires (GINQ-FFQ); suitable to assess dietary intake in IBD patients. Methods To develop the GINQ-FFQ multiple steps (Figure 1) were taken; identification of IBD specific foods, literature search and evaluation of current dietary assessment methods. Expert views were collected and in collaboration with Wageningen University, division of Human Nutrition and Health, this semi-quantitative FFQ was developed using standard methods to obtain a validate questionnaire. Next, the GINQ-FFQ was digitalised into a secure web-based environment which also embeds additional nutritional and IBD-related questions. Results The GINQ-FFQ is an online self-administered FFQ evaluating dietary intake over the past month as a proxy of habitual intake of the previous six months. The GINQ-FFQ consists of 121 questions on 218 food items. It takes about 45 min to fill out the GINQ-FFQ. Conclusion This paper describes the design process of the GINQ-FFQ which is newly developed to assess dietary intakes especially (but not exclusively) in IBD patients.

scholarly journals Nutritional Assessment in Inflammatory Bowel Disease (IBD)—Development of the Groningen IBD Nutritional Questionnaires (GINQ)

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2739 ◽  
Author(s):  
Vera Peters ◽  
Behrooz Z Alizadeh ◽  
Jeanne HM de Vries ◽  
Gerard Dijkstra ◽  
Marjo JE Campmans-Kuijpers
Keyword(s):  
Inflammatory Bowel Disease ◽  
Dietary Intake ◽  
Bowel Disease ◽  
Dietary Habits ◽  
Nutritional Assessment ◽  
Dietary Assessment ◽  
Dietary Guidelines ◽  
Assessment Tools ◽  
Dietary Assessment Methods ◽  
Inflammatory Bowel

Diet plays a key role in the complex etiology and treatment of inflammatory bowel disease (IBD). Most existing nutritional assessment tools neglect intake of important foods consumed or omitted specifically by IBD patients or incorporate non-Western dietary habits, making the development of appropriate dietary guidelines for (Western) IBD patients difficult. Hence, we developed a food frequency questionnaire (FFQ), the Groningen IBD Nutritional Questionnaires (GINQ-FFQ); suitable to assess dietary intake in IBD patients. To develop the GINQ-FFQ, multiple steps were taken, including: identification of IBD specific foods, a literature search, and evaluation of current dietary assessment methods. Expert views were collected and in collaboration with Wageningen University, division of Human Nutrition and Health, this semi-quantitative FFQ was developed using standard methods to obtain a valid questionnaire. Next, the GINQ-FFQ was digitized into a secure web-based environment which also embeds additional nutritional and IBD related questions. The GINQ-FFQ is an online self-administered FFQ evaluating dietary intake, taking the previous month as a reference period. It consists of 121 questions on 218 food items. This paper describes the design process of the GINQ-FFQ which assesses dietary intake especially (but not exclusively) in IBD patients. Validation of the GINQ-FFQ is needed and planned in the near future.

scholarly journals IMPACT OF DIET ON INFLAMMATORY BOWEL DISEASE SYMPTOMS: AN ADOLESCENT VIEWPOINT

2021 ◽  
Vol 27 (Supplement_1) ◽  
pp. S58-S59
Author(s):  
Megan Zangara ◽  
Natalie Bhesania ◽  
Wei Liu ◽  
Gail Cresci ◽  
Jacob Kurowski ◽  
...  
Keyword(s):  
Inflammatory Bowel Disease ◽  
Bowel Disease ◽  
Dietary Habits ◽  
Therapeutic Option ◽  
Current Status ◽  
Dietary Modification ◽  
Continue Development ◽  
Disease Symptoms ◽  
Inflammatory Bowel ◽  
Active Disease

Abstract Background Dietary modification shows promise as therapy in inflammatory bowel disease (IBD); however, it is unknown whether adolescents are interested in a dietary approach. Methods Cross-sectional survey of adolescents with IBD ages 14–21 on disease knowledge, dietary habits, and perceptions of diet therapy. Results A total of 132 subjects (48.5% female), mean age of 17.8 years and median disease length of 5 years (range 0, 16), completed the survey. Diet was perceived as a symptom trigger by 59.8% of subjects, and 45.4% had tried using diet as a treatment for symptom resolution, often without physician supervision and with limited success. Overall, subjects reported following a diet significantly more often than documented in the electronic medical record (EMR) by the physician (25.0% vs. 15.0%, p=0.033), with 72% agreement between subject response and EMR documentation on current status of diet modification (AC1=0.59, CI=0.45, 0.73). Subjects experiencing active disease symptoms as determined by Manitoba IBD Index were more likely to be currently modifying their diet compared to subjects without active disease symptoms (OR = 4.11, CI=1.58, 10.73, p=0.003). The subjects reporting unsuccessful dietary modification compliancy (25.7%, n=34) most commonly cited perceived lack of improvement in their IBD symptoms as the primary reason for stopping the diet (48.4%, n=15). Conclusions Adolescents with IBD perceive a relationship between diet and disease symptoms and are interested in dietary modification as a symptom management option. Our study suggests that a large proportion of adolescent IBD patients may already be attempting dietary modification, and therefore would be receptive to a modified dietary plan under the guidance of their gastroenterologist and dietitian. Much is still unknown about how dietary modification will fit in with current treatment regimens, but patient interest informs us that it is necessary to continue development and research of this promising therapeutic option.

scholarly journals Vitamin C Deficiency in Inflammatory Bowel Disease: The Forgotten Micronutrient

2021 ◽  
Author(s):  
Katie A Dunleavy ◽  
Ryan C Ungaro ◽  
Laura Manning ◽  
Stephanie Gold ◽  
Joshua Novak ◽  
...  
Keyword(s):  
Inflammatory Bowel Disease ◽  
Vitamin C ◽  
Bowel Disease ◽  
Fruits And Vegetables ◽  
Nutritional Assessment ◽  
Care Center ◽  
Tertiary Care ◽  
Case Series ◽  
Vitamin C Deficiency ◽  
Inflammatory Bowel

Abstract Background Micronutrient deficiencies are common in patients with inflammatory bowel disease (IBD). To date, the literature has focused on vitamin D, vitamin B12, and iron deficiencies. Methods We report a case series of 20 patients with IBD and vitamin C deficiency treated at a single tertiary care center. Results Sixteen (80%) patients had symptoms of clinical scurvy, including arthralgia, dry brittle hair, pigmented rash, gingivitis, easy bruising and/or brittle nails. Eighteen patients underwent a nutritional assessment, 10 (56%) patients reported complete avoidance of fruits and vegetables, and 3 (17%) reported reduced intake of fruits and vegetables. Conclusions Vitamin C deficiency should be considered in IBD patients, particularly those with reduced fruit/vegetable intake, as it can lead to significant signs and symptoms.

scholarly journals Food and Food Groups in Inflammatory Bowel Disease (IBD): The Design of the Groningen Anti-Inflammatory Diet (GrAID)

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1067
Author(s):  
Marjo J. E. Campmans-Kuijpers ◽  
Gerard Dijkstra
Keyword(s):  
Inflammatory Bowel Disease ◽  
Bowel Disease ◽  
Food Group ◽  
Dietary Guidelines ◽  
Current Evidence ◽  
Group Level ◽  
Food Groups ◽  
Inflammatory Bowel ◽  
Anti Inflammatory

Diet plays a pivotal role in the onset and course of inflammatory bowel disease (IBD). Patients are keen to know what to eat to reduce symptoms and flares, but dietary guidelines are lacking. To advice patients, an overview of the current evidence on food (group) level is needed. This narrative review studies the effects of food (groups) on the onset and course of IBD and if not available the effects in healthy subjects or animal and in vitro IBD models. Based on this evidence the Groningen anti-inflammatory diet (GrAID) was designed and compared on food (group) level to other existing IBD diets. Although on several foods conflicting results were found, this review provides patients a good overview. Based on this evidence, the GrAID consists of lean meat, eggs, fish, plain dairy (such as milk, yoghurt, kefir and hard cheeses), fruit, vegetables, legumes, wheat, coffee, tea and honey. Red meat, other dairy products and sugar should be limited. Canned and processed foods, alcohol and sweetened beverages should be avoided. This comprehensive review focuses on anti-inflammatory properties of foods providing IBD patients with the best evidence on which foods they should eat or avoid to reduce flares. This was used to design the GrAID.

scholarly journals Bacteria Effect On Health and Human-Review

2019 ◽  
Vol 1 (1) ◽  
pp. 23-27
Author(s):  
Saali Mohammed Lutfi
Keyword(s):  
Inflammatory Bowel Disease ◽  
Human Health ◽  
Chronic Diseases ◽  
Bowel Disease ◽  
Dietary Habits ◽  
Gut Bacteria ◽  
Nerve Function ◽  
Human Gut ◽  
Inflammatory Bowel ◽  
Bacteria Communities

Microbes are an important component of the microbiology  eco-system in the human gut, which is colonized by 1014 bacteria , ten times more than the human cells. Gut bacteria take  an important role in human health, like  supplying essential nutrients, synthesizing vit. K, aiding in the digestion of cellulose, and promoting angiogenesis and enteric nerve function. However, they can also be potentially harmful due to the change of their composition when the gut ecosystem undergoes abnormal changes in the light of the use of antibiotics, illness, stress, aging, bad dietary habits, and lifestyle. Dysbiosis of the gut bacteria communities can cause many chronic diseases, such as inflammatory bowel disease, obesity, cancer, and autism.

scholarly journals Inflammatory Bowel Disease: Are Symptoms and Diet Linked?

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 2975
Author(s):  
Hannah Morton ◽  
Kevin C. Pedley ◽  
Robin J. C. Stewart ◽  
Jane Coad
Keyword(s):  
Inflammatory Bowel Disease ◽  
Bowel Disease ◽  
Saturated Fatty Acids ◽  
Incidence Rates ◽  
Dietary Guidelines ◽  
Cooking Methods ◽  
Disease Subtype ◽  
Inflammatory Conditions ◽  
Inflammatory Bowel ◽  
Self Administered Questionnaire

New Zealand (NZ) has one of the world’s highest incidence rates of Inflammatory Bowel Disease (IBD), a group of chronic inflammatory conditions that affect the gastrointestinal tract. Patients with IBD often believe certain foods influence their disease symptoms and consequently may alter their diet considerably. The objective of this study was to determine foods, additives, and cooking methods (dietary elements) that NZ IBD patients identify in the onset, exacerbation, or reduction of their symptoms. A total of 233 participants completed a self-administered questionnaire concerning symptom behaviour in association with 142 dietary elements. Symptom onset and symptom exacerbation were associated with dietary elements by 55% (128) and 70% (164) of all IBD participants, respectively. Fruit and vegetables were most frequently identified, with dairy products, gluten-containing bread, and foods with a high fat content also considered deleterious. Of all IBD participants, 35% (82) associated symptom reduction with dietary elements. The identified foods were typically low in fibre, saturated fatty acids, and easily digestible. No statistically significant differences were seen between the type or number of dietary elements and disease subtype or recent disease activity. The association between diet and symptoms in patients with IBD and the mechanism(s) involved warrant further research and may lead to the development of IBD specific dietary guidelines.

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