Dietary aspects in the treatment of inflammatory bowel disease
A.I. Khavkin, Andrew V. Nalyotov, П.В. Шумилов, S.I. Sitkin, Н. А. Марченко
Abstract
Inflammatory bowel disease (IBD) is a group of chronic diseases of the gastrointestinal tract. In recent years, the prevalence of IBD has increased worldwide. The potential effect of diet and certain food components that are directly or indirectly involved in the pathogenesis of intestinal lesions in IBD is not fully understood. The assessment of the effect of diet on the course of pathology is very complex since, regardless of the nutritional model adopted, each of them is based on the consumption of many different food groups that influence each other. This article describes the dietary patterns that are most discussed in scientific studies as a factor potentially influencing the activity of IBD. Key words: inflammatory bowel disease, nutrition, gut microbiota, lactose-free diet, low-FODMAP diet, gluten-free diet, total enteral nutrition, CDED diet