Intake of dietary fiber could probably reduce the risk of Crohn’s disease; although this doesn’t affect ulcerative colitis. Researchers from Boston have analyzed data collected from 170,776 female participants, which equals to 3,317,425 person-years. Among them, 269 women had Crohn’s disease and 388 had ulcerative colitis. Individual with the highest median intake of dietary fiber, about 25 grams per day is fount to have 40 percent lower risk in acquiring Crohn’s disease. The most significant reduction is when participants obtain fiber from fruits. There’s no change in risk level if fiber is obtained from legumes, whole grains and cereals. However, further study is required to determine the exact mechanism of this relation.
People suffering from Crohn’s disease should have special diet plans. It is important to drink plenty of hydrating fluids about ten glasses per day. They may also add mint, ginger or other herbals to prevent constipation. Those who are lactose intolerant should avoid dairy products. People who can’t properly digest milk sugar may experience diarrhea, bloating, gas buildup and abdominal pain. It’s also necessary to lower the intake of sugar, artificial sweeteners, fatty foods, alcohol and caffeine. The key to lower the incidence of Crohn’s disease is to reduce or eliminate foods that may trigger the symptoms, while increasing the intake of healthy food that contain valuable nutrients.
People suffering from Crohn’s disease may have problem dealing with diet rich in glutinous grains, especially if they are allergic to gluten. Patients need to perform blood test to know whether gluten allergy is really an issue for them. Many Crohn’s Disease eat various high gluten products for a period of time before they know that the diet
Grains were originally not a part of diet for early human, because this food source require some processing before they could be eaten. Our ancestors didn’t have the skill and tool to do that. Some experts argue that grains are not a natural part of our diet and this could be the reason why grains can’t be digested by some people; especially new cross-bred varieties with much higher levels of gluten. Bread makers prefer high-gluten flour, which can make their bread fluffier and softer.
People suffering from Crohn’s Disease should choose bread made from original varieties of grain, which can be much easier to digest. It’s necessary to consult a health professional before adding certain food types to the daily diet to prevent adverse reactions.
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