Crohn’s disease is a chronic, relapsing, inflammatory disease

Crohn’s disease is associated with malnutrition in 20–85% of patients particularly, but not confined to, those with small bowel disease. Factors that compromise protein energy nutrition in Crohn’s disease include poor oral intake, malabsorption from active disease or following surgery, hypercatabolism due to active inflammation, and side effects from different treatment strategies. Deficiencies in micronutrients, vitamins and trace elements also occur, with iron deficiency the most common Vitamin D deficiency is also gaining increasing recognition, due to its role in bone health and other diseases Recognition and treatment of malnutrition is essential since it is associated with complications, especially postoperative healing and septic complications.

In Crohn’s disease, Distinct from treatment of malnutrition is a role for nutrition as a primary therapy. This was initially postulated in adults in 1973, when a small series of patients with Crohn’s disease treated with an elemental diet were demonstrated to have reduced Crohn’s activity, in addition to improved nutrition . Since then, multiple trials and meta-analyses have attempted to assess the anti-inflammatory impact of enteral feed.

When talking about Crohn’s Disease This review discusses common macro- and micronutrient deficiencies, the role for oral, enteral nutrition and parenteral nutrition and the evidence supporting nutrition as a primary therapy in Crohns Disease.

Nutrition as Crohn’s Disease Complementary and Alternative Therapy

 People with Crohn’s disease often cannot absorb all the nutrients their bodies need, due to damage in the intestine. Abdominal pain and nausea may make it hard for them to eat. Making sure you get enough nutrients is a crucial part of treating Crohn’s disease

Although diet cannot cause or cure Crohn’s disease, some studies suggest that people who eat foods high in saturated fat and sugar or who eat processed foods may be more likely to develop the disease. Certain foods may also reduce symptoms and make recurrences of the disease less likely.

Reduce risk of Crohn’s Disease development by Eating fruits and vegetables, lowering fat, and eliminating sugar . Although a low-fiber diet is one of the risk factors for developing Crohn’s disease, some people with Crohn’s disease find that fiber makes symptoms worse. If fiber bothers you, steam or bake your vegetables rather than eating them raw, and avoid high-fiber fruits, such as apples.

People with Crohn’s disease may want to avoid these foods. most often, dairy products, fats, spicy foods, white flowers and pasta . Eat antioxidant foods, including fruits (such as blueberries, cherries, and tomatoes) and vegetables (such as squash and bell peppers). Also you may take foods high in B vitamins, calcium, and magnesium, such as whole grains (if not bothered by fiber), dark leafy greens (such as spinach and kale), and sea vegetables.

If Crohn’s Disease symptoms are severe, an elemental diet may be recommended, some people find it hard to stick to an elemental diet, but after a period of time, often other foods can be reintroduced. One study suggests that adding omega-3 fatty acids to an elemental diet may boost its nutritional content and make it more likely that people with Crohn’s disease will stick with it.

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