orabase and Crohn-Disease

There is an association between food additive emulsifiers and the prevalence of Crohn's disease. This study aimed to investigate: (i) the effect of different classes of emulsifiers on markers of intestinal inflammation in mice and (ii) the feasibility, nutritional adequacy and symptom impact of restricting all emulsifier classes in Crohn's disease. Mice were exposed to different classes of emulsifiers (carboxymethycellose, polysorbate-80, soy lecithin, gum arabic) in drinking water for 12-weeks, after which markers of inflammation and metabolism were measured. A low emulsifier diet was developed to restrict all classes of emulsifiers and its feasibility measured over 14-days in 20 participants with stable Crohn's disease. Crohn's disease-related symptoms, disease control, body weight and composition, nutrient intake and food-related quality of life (QoL) were measured. All emulsifiers resulted in lower murine colonic length compared with control (mean 9.5 cm (SEM 0.20)), but this only reached significance for polysorbate-80 (8.2 cm (0.34),

Topics: Adult; Animals; Biomarkers; Body Weights and Measures; Carboxymethylcellulose Sodium; Colon; Crohn Disease; Diet; Disease Models, Animal; Emulsifying Agents; Feasibility Studies; Female; Food Additives; Gum Arabic; Humans; Inflammation; Lecithins; Male; Mice; Mice, Inbred C57BL; Middle Aged; Polysorbates; Young Adult