Nutrition in Crohn’s disease

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Nutrition in Crohn’s disease

About 320 000 people in Germany suffer from the chronic inflammatory bowel diseases (IBD) Crohn’s disease or ulcerative colitis. In these diseases the immune system attacks the digestive tract and creates inflammation in the stomach and intestines. Both Crohn’s disease as well as ulcerative colitis run in batches and are not yet curable.

Nutrition in IBD in a Central role

In addition to the disease-related symptoms such as abdominal pain and diarrhea, many patients struggle with malnutrition and under weight. This is the result of a General loss of appetite, which is one of the symptoms of the disease, on the other hand many patients are also intolerances, and eat a relatively one-sided, to avoid diarrhea and vomiting. A balanced, prudent diet, however, especially in the case of chronic inflammatory intestinal diseases, is hugely important.

CED: nutrition in Crohn’s disease and ulcerative colitis

In General, patients with inflammatory bowel disease should be careful to eat slowly and consciously and to chew each mouthful a long time. In this way, the intestine is facilitated the work. Many small meals are better than few large ones, which can overwhelm the digestive tract. In addition, the food should be neither very hot nor cold on the table, because this can irritate the gut and lead to diarrhea. It is the same with very sharp, strong and spicy dishes.

A quiet, friendly atmosphere makes for a stomach-friendly, slow eating habits. On a working day, it is recommended for IBD patients to go with a nice gentlemen in a cozy Restaurant, than to rush quickly to the canteen or to the stand-up snack.

Although the diseases Crohn’s disease and ulcerative colitis are very similar, they do have a few distinguishing features. This is also reflected in the dietary recommendations for each disease.

Nutrition in Crohn’s disease: Acute thrust

In the case of Crohn’s disease, a thrust is usually associated with three to six weeks of persistent diarrhea without blood and severe pain in the right abdomen. Due to diarrhea the body loses a lot of fluids and nutrients, which need to be strengthened. Even if it is tempting to reduce the food and Drink to a Minimum in order to avoid the unpleasant diarrhea, this is the wrong way to go.

Rather, the patient should not bring in a boost of more fluid than usual, so that the body dries out. Water is without gas or herbal tea. Less recommended are fruit juices, coffee, and black tea.

In order to supply the body with sufficient nutrients while not overwhelming at the same time, the digestive tract, should be eaten in the acute Phase, only easily digestible food. This includes pureed fruit, cooked or steamed vegetables, potatoes, seeds, nuts, and soy products. Milk products, candy, yeast dough pastries, soft drinks and alcohol should be removed from the menu.

In the case of serious relapses, it can help to reduce the diet solely on soups and porridges. In extreme cases also astronauts food or artificial nutrition by tube or Infusion, it is conceivable to relieve the overstrained stomach-intestinal tract.

Nutrition in Crohn’s disease: remmission phase

In the periods between disease relapses Crohn’s disease patients should pay attention to the nutrient and fluid losses, sustained as a result of the persistent diarrhoea in the acute phase, to compensate for. For this fiber are in the first line-rich foods like finely ground whole grain, steamed, or pureed fruits and vegetables, rice, oats, and potatoes are suitable. Less well-tolerated wheat, dairy, Corn, yeast, eggs and bananas.

Many people who are suffering from Crohn’s disease, suffer from lactose intolerance or Fructose intolerance. A medical examination for possible intolerances is therefore recommended to avoid such foods in the future and to relieve the already strained digestive tract.

Generally speaking, vegetables should be cooked or steamed can be peeled, fruit, and mashed, as these foods are raw, hard to digest and has a laxative effect. In the case of dairy products milk sour products such as yoghurt or butter milk is better tolerated than cheese, cream or sweet yogurt Fruit.

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  • Nutrition in Crohn’s disease
  • Diet for ulcerative colitis