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5 Questions to Better Understand and Manage IBD
3. So, what can nutrition do for me?
Nutrition can prevent and treat deficiencies in micronutrients (vitamins and minerals) and macronutrients (carbohydrates, proteins and fats) that may occur in some people with IBD.
Depending on which part(s) of the digestive tract is affected by the disease and inflammation, the effects on the person’s nutritional status can be quite different. We know that the majority of nutrients are absorbed in the small intestine. In Crohn’s disease, since the inflammation can be present anywhere in the digestive tract, including the small intestine, the nutrient absorption can be largely ineffective. On the other hand, in ulcerative colitis, deficiencies are less common since inflammation is solely located in the colon.
4. Why is fiber so important? Won’t they cause me more harm than good?
Even if they are not readily digestible, fibers play an important role in controlling bowel movement, even in active periods. A fiber-rich diet allows stools to be more voluminous, hence promoting normal bowel movement, with no diarrhea or constipation.
Soluble fibers are generally better tolerated during active phases of IBD than insoluble fibers. Fruits and vegetables without skin or seeds (banana, pears, carrots, etc.), some grains (oatmeal, white rice, etc.), creamy nut butters, psyllium (Metamucil) and inulin (Benefibre) are all great sources of soluble fibers.
5. How can I identify which foods cause me trouble and which ones are okay?
A food journal, where you can also write down your symptoms, is the best tool. It will allow you to figure out which foods or which type of foods are problematic for you and cause your symptoms. A registered dietitian can help analyse your journal and tailor your diet to help control your symptoms.
If you are currently in remission, try our IBD Meal Plans, which can help you vary your diet and ensure that it is full of fiber!
Author
Member of the Quebec College of Dietitians (ODNQ) and Dietitians of Canada,Jef graduated from McGill University in December 2014. Recently graduated and passionate about culinary arts, Jef poses a simple, effective and practical look at daily meal planning. With this in mind, she works in conjunction with the mission of SOSCuisine...
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