Crohns & Colitis - 5 Flashcards

1
Q

What is Crohn’s disease?

A

A type of inflammatory bowel disease (IBD) characterized by chronic inflammation of the gastrointestinal tract.

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2
Q

What symptoms did Sabrina experience after eating?

A

Abdominal bloating, cramping, and pain.

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3
Q

What dietary changes did Sabrina try to alleviate her symptoms?

A

Eliminating all vegetables, many fruits, red meat, and dairy.

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4
Q

Did Sabrina’s dietary changes successfully improve her condition?

A

No, her cramps and pain continued despite her efforts.

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5
Q

What type of diet was Sabrina advised to follow?

A

A low-fiber diet.

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6
Q

True or False: Foods can cause or cure IBD.

A

False.

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7
Q

What is the role of nutrition in managing IBD?

A

Maintaining general health, managing symptoms during disease flares, and contributing to quality of life.

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8
Q

What should individuals with IBD avoid in their diet?

A

Foods that are difficult to digest, such as corn and potato skins.

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9
Q

Who should individuals with IBD consult for dietary advice?

A

A registered dietitian (RD).

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10
Q

What is the difference between a registered dietitian and a nutritionist?

A

Registered dietitians have completed specific education and internship programs, while nutritionists may not have minimum qualifications.

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11
Q

What can happen if individuals avoid foods without scientific evidence?

A

It can affect their relationship with food and result in serious health consequences.

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12
Q

What does the term ‘anorexia’ mean in the context of IBD?

A

Loss of appetite and the inability to eat enough to maintain weight.

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13
Q

What are some common symptoms of malnutrition?

A

Weight loss, loss of appetite, muscle weakness, changes in skin, hair, nails, gums, eyesight, or mood.

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14
Q

What are the risk factors for malnutrition in individuals with IBD?

A

Inadequate intake of nutrients, increased nutrient requirements, malabsorption of nutrients, increased losses of electrolytes, minerals, trace elements, and proteins.

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15
Q

Fill in the blank: The most common indicator of malnutrition is _______.

A

significant loss of body weight.

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16
Q

What dietary guidelines should people with IBD follow?

A

Individualized diets that consider personal tolerances, preferences, and health goals.

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17
Q

What can contribute to systemic inflammation in IBD?

A

Cytokines produced in the inflamed intestine.

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18
Q

How can diet help prevent malnutrition?

A

By ensuring adequate intake of calories and essential nutrients.

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19
Q

What is the purpose of a nutrition plan for individuals with IBD?

A

To manage illness and achieve desired health outcomes.

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20
Q

What is the significance of individualized diets for IBD patients?

A

They are tailored to the unique needs, tastes, and health conditions of each individual.

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21
Q

What should individuals do if they experience symptoms associated with malnutrition?

A

Mention them to their doctor as soon as possible.

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22
Q

What is a key dietary recommendation from Canada’s Food Guide?

A

Make half your plate fruits and vegetables.

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23
Q

True or False: There is a single diet that works for everyone with IBD.

A

False.

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24
Q

What role does diet play in the prevention of long-term complications in IBD?

A

It contributes to maintaining nutritional status and overall health.

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25
Q

Fill in the blank: Diet can also help with _______ management during disease flares.

A

symptom.

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26
Q

What is the recommendation for the proportion of fruits and vegetables on your plate?

A

Make half your plate fruits and vegetables.

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27
Q

What type of grains should you aim to include in your diet?

A

Make at least half your grains whole grains.

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28
Q

What type of milk should you switch to according to dietary recommendations?

A

Switch to fat-free or low-fat (1%) milk.

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29
Q

What should you compare when choosing foods like soup, bread, and frozen meals?

A

Compare sodium in foods and choose the foods with lower numbers.

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30
Q

What is a healthier alternative to sugary drinks?

A

Drink water instead of sugary drinks.

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31
Q

If IBD is under control, what dietary guidelines should be followed?

A

Follow the USDA MyPlate Food Guidance System or Canada’s Food Guide.

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32
Q

What is the role of diet in relation to IBD symptoms?

A

Diet plays an important role in maintaining nutritional status and symptom management.

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33
Q

What questions should you ask to determine if you need to modify your diet?

A
  • Is my disease active or under control right now? * What symptoms am I currently experiencing? * What part or parts of my bowel are affected? * Are there any complications from my disease? * What effect does my treatment have on nutrient requirements? * Do my medications interact with nutrients? * Has surgery affected the amount of remaining bowel available for absorption?
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34
Q

What are the specific goals of diet modifications?

A
  • Normalize bowel function * Minimize GI intolerance symptoms * Maintain hydration and electrolyte balance * Maintain or improve nutritional status * Continue or resume social participation and enjoyment
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35
Q

What are elimination diets?

A

Elimination diets significantly restrict or exclude one or more foods or major food groups.

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36
Q

What is the scientific consensus on the value of exclusion diets in IBD?

A

The value of exclusion diets has not been scientifically proven in IBD.

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37
Q

What are potential long-term consequences of following exclusionary diets?

A
  • Development of nutrient deficiencies * Weight loss * Malnutrition * Food phobias or obsessions * Loss of enjoyment of eating
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38
Q

What is lactose intolerance?

A

Lactose intolerance is when your body cannot adequately digest the milk sugar lactose.

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39
Q

What causes lactose intolerance?

A

Lactase deficiency, which is the lack of the enzyme needed to break down lactose.

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40
Q

What are the classic symptoms of lactose intolerance?

A
  • Bloating * Cramping * Gas * Diarrhea
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41
Q

What factors can contribute to lactose intolerance?

A
  • Genetics * Acquired factors
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42
Q

What is primary lactase deficiency?

A

A natural decline in lactase production as we age.

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43
Q

Which ethnic groups are more likely to experience lactose intolerance?

A
  • African * Jewish * Asian
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44
Q

What is secondary lactase deficiency?

A

A deficiency in lactase enzyme due to external factors such as medical treatment or disease.

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45
Q

What test is commonly used to diagnose lactose intolerance?

A

A hydrogen breath test.

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46
Q

What is a dose-dependent effect in relation to lactose consumption?

A

Many individuals can still consume small amounts of dairy, just not as much as before.

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47
Q

What does the lactose ladder indicate?

A

It lists dairy products and their lactose content from lowest to highest.

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48
Q

What are some hidden sources of lactose?

A
  • Processed meats * Gravies * Breads * Cereals * Salad dressings * Cake mixes * Margarine
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49
Q

What is the recommended daily intake of calcium for adults?

A

1000 to 1300 mg per day, depending on age and gender.

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50
Q

What are some important nutrients for bone health besides calcium?

A
  • Vitamin D * Phosphorus * Magnesium * Fluoride
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51
Q

What should individuals with IBD consider if they restrict dairy?

A

They need to consider increasing calcium and vitamin D intake from other sources.

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52
Q

What are enzyme supplements used for?

A

To help break down lactose for individuals who are lactose intolerant.

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53
Q

What is the impact of oxalates and phytates on calcium absorption?

A

They bind to minerals like calcium, reducing their bioavailability.

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54
Q

What compounds reduce the absorption of calcium from plant-based sources?

A

Oxalates and phytates

Oxalates are found in dark green leafy vegetables, while phytates are found in whole grains, nuts, seeds, and legumes.

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55
Q

How many servings of milk products are recommended for adults to obtain enough calcium?

A

Two to four servings per day.

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56
Q

What is the calcium content in 1 cup of cow’s milk?

A

285–330 mg.

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57
Q

What should you consider if you cannot improve your calcium intake from food?

A

Calcium supplements with vitamin D.

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58
Q

What is the calcium content in fortified soy milk?

A

300 mg per 1 cup (250 mL).

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59
Q

What is the recommended maximum elemental calcium dosage at one time for optimal absorption?

A

No more than 500 mg.

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60
Q

What role does vitamin D play in calcium absorption?

A

Helps your body absorb calcium.

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61
Q

What factors can influence the body’s ability to produce vitamin D from sunlight?

A

Geographic location, time of year, age, skin color.

62
Q

True or False: Cottage cheese is a good source of vitamin D.

63
Q

What is the revised recommended amount of vitamin D intake for adults according to the IOM in 2010?

A

600 to 800 IU.

64
Q

What are some food sources of vitamin D?

A
  • Cow’s milk
  • Fortified soy milk
  • Fortified orange juice
  • Salmon
  • Mackerel
  • Sardines
65
Q

What can excessive intake of water-soluble vitamins lead to?

A

Expensive urine.

66
Q

What is a symptom of calcium and vitamin D deficiency in individuals treated with steroids?

A

Need for additional calcium and vitamin D.

67
Q

What is the absorption location for vitamin B12?

A

Terminal ileum.

68
Q

Fill in the blank: If you have Crohn’s disease affecting the terminal ileum, you most likely require _______ supplements.

A

Vitamin B12.

69
Q

What should you do if you suspect you need to supplement specific nutrients?

A

Talk to your doctor.

70
Q

What is the best way to determine if you need a multivitamin supplement?

A

Identify which food groups are not well represented in your diet.

71
Q

What are some key micronutrients that may require supplementation?

A
  • Calcium
  • Vitamin D
  • Iron
  • Vitamin B12
  • Folic acid
72
Q

What type of calcium supplement should be chosen?

A

Those that also contain vitamin D.

73
Q

What should you check on the labels of fortified foods?

A

Whether the fortification is with vitamin D3 and not vitamin D2.

74
Q

What is the calcium content in 1 cup of fortified orange juice?

75
Q

What is the recommended serving of salmon for vitamin D intake?

A

3 oz (90 g), cooked.

76
Q

What is the role of vitamin K in the body?

A

Essential for blood clotting and bone health.

77
Q

What should individuals on high-dose steroids consider regarding protein intake?

A

They may need extra protein.

78
Q

What is a common source of vitamin D that should be avoided due to potential contaminants?

A

Cod liver oil.

79
Q

What is the calcium content in 1 cup of cooked spinach?

80
Q

What is the primary benefit of a well-balanced diet?

A

Good health and nutrient variety

A well-balanced diet can usually be eaten even if you have IBD.

81
Q

What are standard adult multivitamins typically used for?

A

Meeting general nutrient needs

Special versions exist for specific groups, like prenatal or ‘silver’ for older adults.

82
Q

True or False: Mega-doses of vitamins are usually more beneficial.

A

False

Excess vitamins are excreted or stored, which can be harmful.

83
Q

What act regulates dietary supplements in the United States?

A

Dietary Supplement Health and Education Act (DSHEA) of 1994

Companies are responsible for the safety and claims of their supplements.

84
Q

What should you look for in Canada to ensure a supplement is safe?

A

D.I.N. (Drug Identification Number) or G.P. (General Product) number

These indicate Health Canada approval.

85
Q

What are the three types of liquid dietary supplements?

A

Polymeric, Semi-Elemental, Elemental

Each type has different levels of nutrient breakdown.

86
Q

What is the purpose of polymeric liquid supplements?

A

Provide complete undigested molecules of nutrients

They are designed to mimic the form of nutrients found in food.

87
Q

What are semi-elemental supplements?

A

Supplements with hydrolyzed protein into smaller molecules called peptides

These are easier to digest.

88
Q

What distinguishes elemental supplements from other types?

A

Protein is hydrolyzed into free amino acids

They are designed for easier absorption.

89
Q

What is the typical macronutrient distribution in most liquid supplements?

A
  • 50% to 55% calories from carbohydrates
  • 15% to 20% calories from protein
  • Less than 30% calories from fat
90
Q

What is a modular supplement?

A

A product designed to supplement a specific nutrient

Examples include Polycose (carbohydrate only) and MCT oil (fat only).

91
Q

What can be a primary therapy for Crohn’s disease affecting the small bowel?

A

Nutritional supplements

They can help reduce inflammation and symptoms.

92
Q

What is the recommended approach to taking fiber supplements?

A

Take them separately from other nutrients

Fiber may bind to some nutrients and interfere with absorption.

93
Q

What are the two types of dietary fiber?

A
  • Insoluble fiber
  • Soluble fiber
94
Q

What is the main function of soluble fiber?

A

Helps gel loose bowel movements and lowers cholesterol

It is fermented by bacteria in the large intestine.

95
Q

What is the consequence of a long-term low-fiber diet?

A

Challenges in ensuring adequate vitamins and minerals

It may necessitate reliance on canned, cooked, or juiced fruits and vegetables.

96
Q

What should you look for to avoid unhealthy juice cocktails?

A

Labels stating ‘100% fruit juice’ or ‘100% juice blends’

These provide more vitamins and natural antioxidants.

97
Q

What is fiber?

A

Structural part of plants that human digestive enzymes cannot break down

Some bacteria can ferment it to produce short-chain fatty acids.

98
Q

What is the effect of insoluble fiber on stool?

A

Bulks stool and relieves constipation

It increases fecal weight and speeds up intestinal passage.

99
Q

What dietary changes may be recommended during an IBD flare?

A

Limit fiber intake

This helps recover and improve quality of life.

100
Q

What foods can help increase soluble fiber in your diet?

A
  • Oat bran
  • Chickpeas
  • Lentils
  • Barley
  • Applesauce
101
Q

What are some sources of insoluble fiber?

A
  • Skins of fruits and vegetables
  • Whole wheat and whole-grain breads and cereals
  • Brown or wild rice
102
Q

What are some sources of soluble fiber?

A
  • Oat products
  • Pectin
  • Pulp of fruits
  • Legumes with outer skin peeled
103
Q

What is a source of soluble fiber?

A

Oat bran

Soluble fiber is beneficial for digestion and can help thicken stool.

104
Q

What type of flour contains the bran and germ but looks like refined flour?

A

White whole wheat flour

It provides the same fiber as whole wheat.

105
Q

Which food product is an example of a high source of fiber?

A

Kellogg’s All-Bran Buds cereal

Contains 3 g of soluble fiber and 9.7 g of insoluble fiber.

106
Q

What is the primary effect of wheat bran?

A

Promotes bowel regularity

It is a source of insoluble fiber.

107
Q

What dietary change can help slow high stool output?

A

Increase soluble fiber

Soluble fiber can help thicken stool when included at mealtime.

108
Q

Name two foods known to thicken stool.

A
  • Cheese
  • Smooth nut butters

Other examples include pretzels and potato chips.

109
Q

What should be reduced to manage high stool output effectively?

A

Dairy lactose

Alternatives should be consumed for calcium.

110
Q

What is a recommended strategy for gas reduction?

A

Try commercial enzyme products

Products like Beano help digest fiber without gas formation.

111
Q

What is the aim of adjusting meal sizes and timing?

A

To reduce stool frequency

Eating smaller meals and snacks can help manage symptoms.

112
Q

What is the purpose of oral rehydration solutions?

A

To improve fluid absorption

Examples include Gastrolyte for adults and Pedialyte for children.

113
Q

What are common symptoms of dehydration?

A
  • Fatigue
  • Increased thirst
  • Dry mouth
  • Stomach cramps

A rapid weight loss can also indicate dehydration.

114
Q

Which two electrolytes are critical for body fluid regulation?

A
  • Sodium
  • Potassium

They are essential for maintaining hydration and electrolyte balance.

115
Q

List two food sources high in sodium.

A
  • Bouillon cubes
  • Canned fish

Processed foods also contain high sodium levels.

116
Q

What is a potential challenge of a fluid diet?

A

Getting enough nutrition

Fluid diets often lack adequate vitamins, minerals, and protein.

117
Q

What type of diet is better than a clear fluid diet?

A

Full fluid diet

It includes dairy products and is slightly more nutritious.

118
Q

What should be avoided to reduce the risk of dehydration?

A

Caffeinated beverages

They can lead to increased urine production.

119
Q

Fill in the blank: A __________ diet should generally be limited to no longer than several days.

A

clear fluid diet

It is not a balanced source of nutrition.

120
Q

What is the role of the ileal brake mechanism?

A

To slow transit time of food through the bowel

It regulates how quickly the stomach empties.

121
Q

What should be done if diet modifications do not yield desired effects?

A

Consult a doctor or dietitian

It may indicate that medical therapy is required.

122
Q

What are the two types of nutrition support?

A
  • Total enteral nutrition (tube feeding)
  • Total parenteral nutrition (intravenous feeding)

They are used when there is a risk of malnutrition.

123
Q

What is total enteral nutrition (TEN)?

A

A method of nutrition support where nutritional supplements are delivered via a feeding tube when a person cannot consume enough by mouth.

Particularly helpful in children with certain forms of IBD, especially Crohn’s disease of the small intestine.

124
Q

What are the two types of nutrition support?

A
  • Total enteral nutrition (tube feeding)
  • Total parenteral nutrition (intravenous feeding)

Both types are used when there is a risk of malnutrition or progression of malnutrition.

125
Q

What is the purpose of tube feeding?

A

To reduce inflammation in the intestine and avoid the need for medications like steroids, while also enhancing growth in children.

Tube feeding allows continued oral fluid intake.

126
Q

What is total parenteral nutrition (TPN)?

A

A specialized form of nutrition delivered via an intravenous line, allowing the gut to rest by providing nutrients directly into the bloodstream.

TPN is used when a person cannot consume enough nutrition by mouth or tube feeding.

127
Q

What are some risks associated with TPN?

A
  • Higher risk of infection
  • Blood clots
  • Metabolic intolerance
  • Liver or gallbladder problems
  • Abnormalities in cholesterol, triglycerides, and sugar levels

TPN can also lead to psychological effects, such as missing the experience of eating.

128
Q

What do synbiotics refer to?

A

Both prebiotics and probiotics that contribute to maintaining intestinal health.

They help keep a sufficient number of ‘good’ bacteria in the intestine.

129
Q

What are prebiotics?

A

Nondigestible carbohydrates that are fermented by colonic bacteria, promoting the growth of ‘good’ bacteria and producing short-chain fatty acids.

Found in foods like onions, bananas, and garlic.

130
Q

What are probiotics?

A

Live bacteria that confer health benefits when administered by mouth, promoting immune system balance and downregulating inflammation.

Commonly found in yogurts and kefir.

131
Q

Fill in the blank: Omega-3 fats are ________, while omega-6 fats are ________.

A

anti-inflammatory; pro-inflammatory

132
Q

What are the two important omega-3 fatty acids mentioned?

A
  • Eicosapentaenoic acid (EPA)
  • Docosahexaenoic acid (DHA)

EPA and DHA are primarily obtained from fish and seafood.

133
Q

What is the optimal intake of omega-3 for cardiovascular disease?

A

1000 mg of EPA plus DHA per day.

General recommendations suggest 400 to 500 mg per day for the public.

134
Q

What is immunonutrition?

A

A field of nutrition focused on modulating the inflammatory response through diet.

It is particularly relevant in diseases with an inflammatory component, such as IBD.

135
Q

What are functional foods?

A

Conventional foods or those similar in appearance that demonstrate a physiological health benefit.

Examples include omega-3 eggs and fish.

136
Q

What is a common concern when using fish oil supplements?

A

They may contain environmental contaminants.

It is advisable to check ingredient labels for safety.

137
Q

What is the significance of VSL#3?

A

A pharmaceutical probiotic preparation that has shown promise in preventing recurrent pouchitis.

Contains eight different bacterial strains and three billion viable bacteria per gram.

138
Q

What did James’s doctor suggest regarding diet and ulcerative colitis?

A

Diet alone cannot be relied on to prevent flares of colitis and should be combined with medication.

Consulting a registered dietitian was recommended for further diet therapy.

139
Q

What are antioxidants?

A

Substances like vitamin E, vitamin C, carotenoids, glutathione, and selenium that may have beneficial effects on the immune system and inflammation.

Research is still at a biochemical level for specific recommendations.

140
Q

What is often true about colitis flare-ups?

A

Colitis flare is not his fault and was not caused by a failure to stick with his diet

Flares often occur without apparent cause.

141
Q

What are some examples of antioxidants relevant to IBD?

A
  • Vitamin E
  • Vitamin C
  • Carotenoids
  • Glutathione
  • Selenium

The area of antioxidants and IBD looks promising, but studies are still at a biochemical level.

142
Q

What potential benefits do antioxidants and fish oils have?

A

They may have beneficial effects on the immune system and inflammation

There may also be other foods or components that help maintain appropriate immune response.

143
Q

What is an anti-inflammatory diet?

A

A dietary program recommendation that includes various foods to reduce inflammation

It ties the theory of food components into an overall dietary approach rather than single supplements.

144
Q

List some foods included in an anti-inflammatory diet.

A
  • Fish (especially higher in omega-3)
  • Fruits (blueberries, blackberries, strawberries, raspberries)
  • Vegetables
  • Beans
  • Nuts and seeds
  • Olive oil

The diet avoids or limits processed foods.

145
Q

What is currently being researched regarding the anti-inflammatory diet?

A

Whether following this type of diet will reduce inflammation in people living with IBD

As yet, there is no conclusive answer.

146
Q

Is there a standard diet for IBD?

A

No, there is no standard diet for IBD

Diet modifications can help with symptom management.

147
Q

When are diet restrictions usually applied for IBD patients?

A

During times of disease activity or postoperative recovery periods

Any diet modifications should be discussed with a doctor or dietitian.

148
Q

What factors should be considered when making diet modifications for IBD?

A
  • Religion
  • Culture
  • Ethnicity
  • Beliefs
  • Personal food preferences
  • Tolerances
  • Allergies
  • Phobias
  • Lifestyle
  • Employment
  • Sports
  • Financial considerations

Diet modifications are individualized recommendations.

149
Q

Fill in the blank: Any diet modifications should be discussed with your _______.

A

doctor or dietitian

150
Q

True or False: Diet modifications for IBD are uniform for all patients.

A

False

They are individualized recommendations that work for each person.