APC Microbiome Institute, University College Cork, Cork, Ireland.
Department of Medicine, University College Cork, Cork, Ireland.
BMJ Open Gastroenterol. 2024 Oct 29;11(1):e001251. doi: 10.1136/bmjgast-2023-001251.
Diet is a risk factor in inflammatory bowel diseases (IBD) pathogenesis. This study aims to examine the dietary patterns and beliefs of Irish patients living with IBD through an online questionnaire and subsequent open discussions with an IBD patient collaborator panel (PCP). All data presented here are selected and presented following the PCP's suggestions and views.
This mixed-method study included an online questionnaire using a short food frequency questionnaire examining dietary patterns, dietary opinions, beliefs and behaviours (phase I). Six in-person PCP sessions were conducted, where findings from the online questionnaire, diet and lifestyle in the context of IBD were discussed in depth (phase II).
The questionnaire revealed that respondents with active IBD are associated with the consumption of high-sugar, processed and meat-based foods while reducing their consumption of high-fibre foods. Individuals with active Crohn's disease have a decrease in overall daily energy consumption and a significant reduction in intake of fibre, non-starch polysaccharides, micronutrients [B vitamins (B1, B2, and B9), vitamin C, calcium] and trace elements (iron, zinc, copper and manganese). The PCP reported that food tolerability is limited during relapse, leading patients to prefer simple carbohydrates for energy, consistent with the dietary intake data. The PCP reported that most dietary advice was received during hospitalisation (relapse), focused on food avoidance, with little follow-up during remission. The consensus among the PCP was that factors, such as disease type, psychological aspects, dietary understanding and support, can influence peoples' dietary choices.
In summary, we show that dietary intake in people with IBD varies and may depend on several factors, not just the disease itself. This PCP desires more dietary information and professional support outside of hospitalisation to assist with disease management.
饮食是炎症性肠病（IBD）发病机制的一个风险因素。本研究旨在通过在线问卷和随后与 IBD 患者合作小组成员（PCP）的公开讨论，研究爱尔兰 IBD 患者的饮食模式和信念。这里呈现的所有数据都是根据 PCP 的建议和意见选择和呈现的。
这项混合方法研究包括一个在线问卷，使用一个简短的食物频率问卷来检查饮食模式、饮食意见、信念和行为（第 I 阶段）。进行了六次面对面的 PCP 会议，深入讨论了在线问卷、IBD 中的饮食和生活方式的发现（第 II 阶段）。
问卷显示，处于活动期的 IBD 患者与高糖、加工和肉类食品的消费有关，同时减少了高纤维食品的消费。活动期克罗恩病患者的总日能量消耗减少，纤维、非淀粉多糖、微量营养素[B 族维生素（B1、B2 和 B9）、维生素 C、钙]和微量元素（铁、锌、铜和锰）的摄入量显著减少。PCP 报告称，在复发期间食物耐受性有限，导致患者优先选择简单碳水化合物来获取能量，这与饮食摄入数据一致。PCP 报告称，大多数饮食建议是在住院期间（复发）时提供的，侧重于食物回避，缓解期几乎没有跟进。PCP 一致认为，疾病类型、心理方面、饮食理解和支持等因素会影响人们的饮食选择。
总之，我们表明 IBD 患者的饮食摄入各不相同，可能取决于多种因素，而不仅仅是疾病本身。这些 PCP 希望在住院治疗之外获得更多的饮食信息和专业支持，以帮助管理疾病。
