Crohn's Disease Research Paper

Crohn’s Disease: Nutritional Management
Orlando Valdes
Florida National University

Crohn’s Disease: Nutritional Management
Introduction
Crohn’s disease – is the chronic inflammatory disease of the gastrointestinal tract. In 1932, gastroenterologist Burrill Bernard Crohn described the granulomatous inflammation of the ileum, which was called terminal ileitis. Later on, it was discovered that terminal ileitis is only one of the forms of the Crohn’s disease. The nature of the Crohn’s disease is still unclear. It is an autoimmune disease: the body suddenly begins to produce antibodies to its own cells. According to Lashner, “The annual incidence of Crohn’s disease ranges from 1 to 10 cases per 100,000 people annually depending on

Such diet involves frequent meals (at least five times a day). In addition, the diet during the Crohn’s disease includes less amount of fat and carbohydrate food, but more proteins (up to one hundred and fifty grams per day). The amount of fat in the diet should be reduced to the lowest possible dose (seventeen grams per day). The amount of carbohydrate food should also be reduced to a minimum (two hundreds and fifty grams per day). There is a norm according to the use of the salt – it is not more than eight grams per day. If a person suffers from the Crohn’s disease, it is important to put into his/her menu more foods, which contain potassium and calcium. Calcium will not allow the bones become brittle and reduce inflammation. People who suffer from Crohn’s disease may drink up to two liters per day – that is more than enough. The diet does not include the dishes and foods that provoke fermentation in the intestine and stomach.

It is better not to use such foods. Bauer states that, “Eating the right foods can help people living with Crohn's disease better manage their condition.” Here is the list of harmful foods for those who suffer from Crohn’s disease: any drinks containing alcohol; mayonnaise, cream, vegetable and peanut butter, margarine; chocolate, coffee, tea, cornflakes; oily, fried food; foods that contain high amounts of fiber: apples with the peel, apricot, banana, raisins, raspberries, strawberries; seeds and nuts; lentils, beans, cabbage, beans, onions, broccoli (they cause bloating); carbonated drinks; raw vegetables and fruits; red meat and pork; any spices, fast food,