Inflammatory bowel diseases and food additives: to add fuel on the flames!

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Inflammatory bowel diseases and food additives : to add fuel on the flames! / Marion-Letellier, Rachel; Amamou, Asma; Savoye, Guillaume; Ghosh, Subrata.

In: Nutrients, Vol. 11, No. 5, 1111, 18.05.2019.

Research output: Contribution to journalReview articlepeer-review

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Marion-Letellier, Rachel ; Amamou, Asma ; Savoye, Guillaume ; Ghosh, Subrata. / Inflammatory bowel diseases and food additives : to add fuel on the flames!. In: Nutrients. 2019 ; Vol. 11, No. 5.

Bibtex

@article{511a4e0daaad42c6aac1141a8f6c0ccb,
title = "Inflammatory bowel diseases and food additives: to add fuel on the flames!",
abstract = "Inflammatory bowel diseases (IBDs) develop in genetically predisposed individuals in response to environmental factors. IBDs are concomitant conditions of industrialized societies, and diet is a potential culprit. Consumption of ultra-processed food has increased over the last decade in industrialized countries, and epidemiological studies have found associations between ultra-processed food consumption and chronic diseases. Further studies are now required to identify the potential culprit in ultra-processed food, such as a poor nutritional composition or the presence of food additives. In our review, we will focus on food additives, i.e., substances from packaging in contact with food, and compounds formed during production, processing, and storage. A literature search using PubMed from inception to January 2019 was performed to identify relevant studies on diet and/or food additive and their role in IBDs. Manuscripts published in English from basic science, epidemiological studies, or clinical trials were selected and reviewed. We found numerous experimental studies highlighting the key role of food additives in IBD exacerbation but epidemiological studies on food additives on IBD risk are still limited. As diet is a modifiable environmental risk factor, this may offer a scientific rationale for providing dietary advice for IBD patients.",
keywords = "Colitis, Diet, Emulsifiers, Food additive, High salt diet, Inflammatory bowel diseases",
author = "Rachel Marion-Letellier and Asma Amamou and Guillaume Savoye and Subrata Ghosh",
year = "2019",
month = may,
day = "18",
doi = "10.3390/nu11051111",
language = "English",
volume = "11",
journal = "Nutrients",
issn = "2072-6643",
publisher = "Multidisciplinary Digital Publishing Institute (MDPI)",
number = "5",

}

RIS

TY - JOUR

T1 - Inflammatory bowel diseases and food additives

T2 - to add fuel on the flames!

AU - Marion-Letellier, Rachel

AU - Amamou, Asma

AU - Savoye, Guillaume

AU - Ghosh, Subrata

PY - 2019/5/18

Y1 - 2019/5/18

N2 - Inflammatory bowel diseases (IBDs) develop in genetically predisposed individuals in response to environmental factors. IBDs are concomitant conditions of industrialized societies, and diet is a potential culprit. Consumption of ultra-processed food has increased over the last decade in industrialized countries, and epidemiological studies have found associations between ultra-processed food consumption and chronic diseases. Further studies are now required to identify the potential culprit in ultra-processed food, such as a poor nutritional composition or the presence of food additives. In our review, we will focus on food additives, i.e., substances from packaging in contact with food, and compounds formed during production, processing, and storage. A literature search using PubMed from inception to January 2019 was performed to identify relevant studies on diet and/or food additive and their role in IBDs. Manuscripts published in English from basic science, epidemiological studies, or clinical trials were selected and reviewed. We found numerous experimental studies highlighting the key role of food additives in IBD exacerbation but epidemiological studies on food additives on IBD risk are still limited. As diet is a modifiable environmental risk factor, this may offer a scientific rationale for providing dietary advice for IBD patients.

AB - Inflammatory bowel diseases (IBDs) develop in genetically predisposed individuals in response to environmental factors. IBDs are concomitant conditions of industrialized societies, and diet is a potential culprit. Consumption of ultra-processed food has increased over the last decade in industrialized countries, and epidemiological studies have found associations between ultra-processed food consumption and chronic diseases. Further studies are now required to identify the potential culprit in ultra-processed food, such as a poor nutritional composition or the presence of food additives. In our review, we will focus on food additives, i.e., substances from packaging in contact with food, and compounds formed during production, processing, and storage. A literature search using PubMed from inception to January 2019 was performed to identify relevant studies on diet and/or food additive and their role in IBDs. Manuscripts published in English from basic science, epidemiological studies, or clinical trials were selected and reviewed. We found numerous experimental studies highlighting the key role of food additives in IBD exacerbation but epidemiological studies on food additives on IBD risk are still limited. As diet is a modifiable environmental risk factor, this may offer a scientific rationale for providing dietary advice for IBD patients.

KW - Colitis

KW - Diet

KW - Emulsifiers

KW - Food additive

KW - High salt diet

KW - Inflammatory bowel diseases

UR - http://www.scopus.com/inward/record.url?scp=85066451718&partnerID=8YFLogxK

U2 - 10.3390/nu11051111

DO - 10.3390/nu11051111

M3 - Review article

C2 - 31109097

VL - 11

JO - Nutrients

JF - Nutrients

SN - 2072-6643

IS - 5

M1 - 1111

ER -