Bøger af Jack Marlow

Inflammatory bowel disease (IBD) is an umbrella term used to describe intestinal disorders that cause prolonged inflammation (pain and swelling) of the digestive tract. IBD can be divided into two types which include Crohn's disease and ulcerative colitis. Signs and symptoms of IBD include reduced appetite, unintended weight loss, mucus or blood in stool, and upset stomach. IBD can be prevented by certain dietary and lifestyle changes. A patient suffering from IBD is recommended to reduce the intake of foods that irritate the intestines such as fibrous, spicy, greasy, or milk-based products. Vitamin D deficiency is highly prevalent in IBD patients. Exclusive enteral nutrition (EEN) that includes amino acids, sugars, fats, vitamins and minerals is the only established diet for IBD patients. This book investigates the effect of nutrition and diet on inflammatory bowel disease. With state-of-the-art inputs by acclaimed experts of gastroenterology, it targets medical students and professionals.

Inflammatory bowel disease (IBD) refers to conditions that are characterized by chronic inflammation of the digestive tract. There are two common types of IBD, which include ulcerative colitis and Crohn's disease. Ulcerative colitis is a type of IBD that involves inflammation and sores along the superficial lining of the large intestine and rectum. Crohn's disease can affect any part of the gastrointestinal tract but commonly affects the small intestine and upper part of the large intestine. Some common symptoms of IBD are persistent diarrhea, abdominal pain, rectal bleeding, fatigue, reduced appetite, and unintended weight loss. Patients suffering from IBD are at the risk of malnutrition, and developing deficiencies of iron, vitamin B12, folic acid and several other macronutrients. Nutrition plays an important role in managing IBD. The Crohn's disease exclusion diet (CDED) can serve as an effective means to reduce possible nutrient deficiencies and improve dysbiosis. CDED consists of a reduced intake of animal and saturated fat, gluten-containing grains, and emulsifiers; and an increase in intake of fruits, vegetables, and resistant starch. This book outlines the role of nutrition in inflammatory bowel disease (IBD). It aims to serve as a resource guide for medical students and professionals.