Ultraprocessed Foods And The Risk of Inflammatory Bowel Disease: is it time to modify diet?

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Abstract

Intake of specific dietary macro- and micronutrients has been implicated in modulating the risk of inflammatory bowel disease (IBD)(Nat Rev Gastroenterol Hepatol 2018;15:525-535). Recent epidemiological and pre-clinical studies have additionally examined the impact of non-nutritional dietary components on IBD. Ultra-processed foods (UPF), as defined by the NOVA classification, are foods of mainly industrial origin, often containing little or no whole foods but many ingredients including food additives such as artificial colors and flavors, stabilizers, emulsifiers, and preservatives(Public Health Nutr 2019;22:936-941). The objective of the study by Narula et al (BMJ 2021;374:n1554) was to examine the association between intake of UPF and the risk of developing IBD.

Original languageEnglish
JournalGastroenterology
Volume162
Issue number2
Pages (from-to)652-654
Number of pages3
ISSN0016-5085
DOIs
Publication statusPublished - Feb 2022

Bibliographical note

Copyright © 2021 AGA Institute. Published by Elsevier Inc. All rights reserved.

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