[ad_1]
- A spike in the prevalence of inflammatory bowel disease (IBD) around the world parallels an increase in Western eating habits.
- Clinicians have long speculated that ultra-processed foods can compromise the health of the gastrointestinal (GI) tract, but they lacked evidence to confirm this link.
- A recent multinational study provides good evidence that regular consumption of highly processed foods and drinks is associated with inflammation and IBD.
ITNs are more prevalent in rich countries than in those with lower median incomes. However, cases
For years, gastroenterologists have suspected that ultra-processed foods may contribute to inflammation and IBD. However, few clinical studies have evaluated this hypothesis on a large scale.
A recent multinational prospective cohort study explored the relationship between the consumption of ultra-processed foods and the risk of developing IBD.
Neeraj Narula, MD, assistant professor of medicine at McMaster University in Hamilton, Canada, led the study. The results appear in the British medical journal.
IBD are a group of diseases that cause chronic inflammation of the gastrointestinal tract. Crohn’s disease and ulcerative colitis fall into this category.
About 3 million people in the United States are living with IBD.
Some studies highlight genetic risk factors for the disease, but a growing body of evidence links eating habits to its development.
Ashkan Farhadi, MD, MS, FACP, gastroenterologist and author, describes IBD as “a disease of the rich nations”.
As companies advance economically, he says, they are shifting away from traditional methods of growing, preparing and preserving food in favor of conveniently packaged products.
In a recent interview with Medical News Today, he hailed the current study as the first cohort work identifying processed foods as the culprit in the development of IBD.
Prior to that, noted Dr Farhadi, “there was no real research demonstrating what is going on. [to gut health] as a nation improves economically.
Dr Farhadi also praised the researchers for including ultra-processed drinks, unlike most other research.
The NOVA Food Classification System defines four food categories: unprocessed and minimally processed foods, processed ingredients, processed foods, and ultra-processed foods.
Ultra-processed foods include most of the mass-produced foods and drinks. These items contain food additives, such as emulsifiers, preservatives, added sweeteners and flavors, trans fats and colors.
Professor Tim Spector, author and epidemiologist at King’s College London in the UK and co-founder of the ZOE Personalized Nutrition Program, shared his thoughts on ultra-processed foods with MNT.
Professor Spector asserted that adults in the United States eat more highly processed foods than those living in any other country in the world. He said ultra-processed foods make up over 60% of the calorie intake there.
Narula and his team evaluated the medical data of more than 116,000 adults between the ages of 35 and 70. The participants came from 21 low, middle and high income countries in North America, South America, Europe, Africa, Middle East, South Asia, South Asia. East and China.
Participants completed a food frequency questionnaire at least every 3 years from 2003 to 2016.
They reported their consumption of “all types of packaged and formulated foods and beverages that contain food additives, artificial flavors, colors or other chemical ingredients.”
The primary endpoint of the study was the diagnosis of IBD after completing the baseline questionnaire.
Participants from North America, South America and Europe reported higher consumption of ultra-processed foods than those from other regions. The frequency of IBD was also higher in all three areas.
Previous research suggests that certain foods increase the risk of developing IBD.
For example, the popular low-FODMAP diet encourages people with IBD to avoid foods high in specific sugars.
Narula’s team concluded that consuming more ultra-processed foods and drinks increases the likelihood of developing IBD.
The study, however, could not confirm a causal link between ultra-processed foods and the development of IBD.
Although high consumption of ultra-processed foods was associated with a higher incidence of IBD, consuming the same foods in unprocessed form did not carry the same risks. Therefore, the researchers conclude that the risk of IBD is associated with food processing.
The study authors mentioned several limitations that might have affected their results.
First, they recognize that food questionnaires may not assess absolute intake. However, they note that these may capture the relative intake – high or low – of the food categories in question.
Additionally, the researchers are uncertain whether their findings, which come from participants aged 35 or older, can apply to children or young adults who develop IBD.
The age range of study participants may also have limited the ability to determine risk factors for Crohn’s disease.
Although the study did not take into account dietary changes over time, the reported dietary patterns appeared to remain stable.
However, the observational nature of the study may have left a residual bias due to unmeasured variables, such as antibiotic use in childhood and unknown confounders.
Narula and his team hope that further research will clarify just how ultra-processed foods could trigger IBD.
According to Spector, “most clinicians and gastroenterologists believe that the quality of the diet is really important for health.”
He believes that eating “poor quality” foods disrupts gut microbes, weakens the immune system and causes the overreactions behind many common illnesses.
The professor hopes that this study and his own work in personalized nutrition, which he is carrying out as part of the ZOE project, will promote a more conscious and proactive approach to food choices. He also wants doctors to advise patients on how to assess the quality of food. He said:
“[We’re] trying to educate people about what’s in food, [to] start to think about food in a different way […] – not just in the form of calories, fat or protein, but what all these chemicals are actually doing to your body? “
[ad_2]
Source link