Vegetables, Whole Grains, Fruit, Beans Lower Risk of IBD, Study Suggests

Vegetables, Whole Grains, Fruit, Beans Lower Risk of IBD, Study Suggests
Eating vegetables and whole grains reduces the risk of Crohn’s disease, while eating more fruit and beans/legumes lowers the risk of ulcerative colitis (UC), according to researchers in Canada. In turn, refined grains could promote disease, their findings suggest. The study, “Differences in adiposity and diet quality among individuals with inflammatory bowel disease in Eastern Canada,” appeared in the journal PLOS ONE. Patients with Crohn's, one of the main forms of inflammatory bowel disease (IBD), frequently have abnormal adipose (fat) tissue in the mesentery — a fold of membrane attaching the intestine to the abdominal wall — as well as excess intra-abdominal and visceral fat, which contributes to inflammation. Besides the adipose tissue, diet also regulates the gut microbiome — the bacteria, viruses, and fungi that can further promote inflammation — but it may help manage IBD symptoms. However, clinicians still lack large epidemiological studies assessing diet and obesity in patients with IBD. While exercise is known to reduce inflammation and maintain muscle mass and strength, IBD patients may find that regular physical activity and managing their disease symptoms is a challenge. The research team from Dalhousie University in Halifax, Nova Scotia, hypothesized that IBD patients have a poorer diet and greater abdominal fat compared to those without the disorder. The scientists studied the association between body composition and lifestyle in Crohn's and UC — the other main form of IBD — in patients from Atlantic Canada (New Brunswick, Nova Scotia, Newfoundland and Labrador, and Prince Edward Island), which has the highest incidence of IBD in the world. The study included 111 Crohn's patients, 119 UC patients, and 12,462
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