Diet, Food, and Nutritional Exposures and Inflammatory Bowel Disease or Progression of Disease: an Umbrella Review

Abstract

Diet, Food, and Nutritional Exposures and Inflammatory Bowel Disease or Progression of Disease: an Umbrella Review Camilla Christensen 1,y , Andrea Knudsen 1,*,y , Erik K Arnesen 2 , Jan Gunnar Hatlebakk 3,4 , Ida Sofie Sletten 5 , Lars T Fadnes 1,6 1 Department of Global Public Health and Primary Care, University of Bergen, Bergen, Norway; 2 Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway; 3 Department of Clinical Medicine, University of Bergen, Bergen, Norway; 4 Norwegian Centre of Competence in Functional Gastrointestinal Disorders, Haukeland University Hospital, Bergen, Norway; 5 The Medical Library, University of Bergen, Bergen, Norway; 6 Department of Addiction Medicine, Haukeland University Hospital, Bergen, Norway ABSTRACT Inflammatory bowel disease (IBD), including Crohn’s disease (CD) and ulcerative colitis (UC), contributes to substantial morbidity. Un derstanding the intricate interplay between dietary factors and the incidence and progression of IBD is essential for developing effective preventative and therapeutic strategies. This umbrella review comprehensively synthesizes evidence from systematic reviews and meta analyses to evaluate these complex associations. Dietary factors associated with an increased incidence and/or progression of IBD include a high intake of red and processed meat, other processed foods, and refined sugars, together with a low intake of vegetables, fruits, and fiber. For most other food groups, the results are mixed or indicate no clear associations with IBD, CD, and UC. Some differences seem to exist between UC and CD and their risk factors, with increased intake of dietary fiber being inversely associated with CD incidence but not clearly associated with UC. Dietary fiber may contribute to maintaining the gut epithelial barrier and reduce inflammation, often through interactions with the gut microbiota. This seems to play an important role in inflammatory mechanisms in the gut and in IBD incidence and progression. Diets low in fermentable saccharides and polyols can alleviate symptom burden, but there are concerns regarding their impact on the gut microbiota and their nutritional adequacy. Mediterranean diets, vegetarian diets, and a diet low in grains, sugars, and lactose (specific carbohydrate diet) are also associated with lower incidence and/or progression of IBD. The associations of dietary patterns are mirrored by inflammatory biomarkers. IBD is typically treated pharmaceutically; however, many patients have a suboptimal response to medical treatments. The findings from this umbrella review could provide evidence for nutritional counseling and be a valuable addition to traditional treatment plans for IBD. This systematic review was registered at PROSPERO as CRD440252. Keywords: dietary patterns, food groups, inflammatory bowel disease, Crohn’s disease, ulcerative colitis