Abstract

Diet, nutrition and inflammatory bowel disease

Author(s): Jason K Hou and Joseph H Sellin

Diet may play an important role in the development, complications and therapy of inflammatory bowel disease (IBD). Dietary components, such as fatty acid and carbohydrate content, may increase the risk of developing IBD in a genetically predisposed host. Intake of fruit, vegetable fiber and omega‑3 fatty acids have been associated with a decreased risk of development of Crohn’s disease, whereas a high dietary intake of meat and fatty foods may increase the risk. Although protein-calorie malnutrition is uncommon in IBD, micronutrient deficiencies are common and may increase the risk of osteoporosis, thrombotic complications and poor wound healing. Enteral therapy is efficacious for the induction of remission in Crohn’s disease, although it may be less effective than corticosteroids and difficult to tolerate. Dietary supplementation of omega‑3 fatty acids and slowly fermentable dietary fiber have biologic plausibility as a treatment of IBD; however, the current data do not demonstrate a significant benefit. Herbal therapies, such as curcumin, have potential benefit in IBD, although larger studies are required to prove the efficacy and safety.