Evidence from a French study
The objective of a French study using the Mikinautes online cohort was to identify dietary factors associated with the risk of IBD relapse. The François Aupetit Association (AFA) of patients with Crohn’s disease and ulcerative colitis participated in the design, financing and recruitment of this study as well as the EPIMAD epidemiological register.
693 patients with IBD were included, aged over six years, followed in private practice or in hospital. Participants completed online questionnaires on their eating habits (average consumption of 230 foods over the past twelve months) and their state of health and were followed for at least one year (prospective collection of medical data).
What can we learn from food profiles?
77% of patients were in remission of their disease at inclusion. Their cumulative probability of relapse was 18% at one year and 25% at two years. In total, 36% of patients had active disease after one year of follow-up.
Four dietary profiles were identified. In people with Crohn’s disease, the dietary pattern associated with lower disease activity is characterized by high consumption of vegetables, fruits, nuts, legumes, cereals, eggs and unsweetened beverages, and low consumption of dairy products, desserts, bread and fatty or sweet/salty products. “These results provide useful elements for nutritional advice in IBD,” underlines Dr. Hélène Sarter, epidemiologist (Lille University Hospital). In our study, a diet rich in fruits, vegetables, legumes and nuts halved the risk of relapse in patients with Crohn’s disease. »
Fruits reduce the risk of relapse in ulcerative colitis
On the other hand, in people with ulcerative colitis, only a high consumption of fruit was associated with a reduction in the risk of relapse, this was almost halved. But no overall dietary pattern was linked to relapse risk in this population. In summary, “a healthy diet has a significant effect on the risk of relapse in chronic inflammatory bowel diseases, indicates Hélène Sarter, thus providing additional scientific data in favor of recent dietary recommendations”.
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