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Dietary fiber is the indigestible part of food made from plants. Residue includes not only fiber but also other materials found in the colon after digestion. When this distinction is made, a low-fiber diet simply reduces fiber intake by eliminating or limiting high-fiber foods such as raw fruits and vegetables.
Food and drinks with a lot of added sugar trigger the release of inflammatory molecules like cytokines — these are part of your immune system, but too many can lead to chronic inflammation ...
Another common indication for colonoscopy is the investigation of iron deficiency with or without anaemia. The examination of the colon, to rule out a lesion contributing to blood loss, along with an upper gastrointestinal endoscopy (gastroscopy) to rule out oesophageal, stomach, and proximal duodenal sources of blood loss.
Researchers say chronic inflammation raises a person’s risk of developing colorectal cancer as well as suppresses the body’s ability to fight the disease. The Western diet, which is high in ...
By focusing on fresh fruits and vegetables, whole grains, and healthy fats, and avoiding ultra-processed foods, Mills says over time, the eating pattern can result in lower inflammation, which can ...
The results suggested that commensal microbiota are altered in such a way that they act as pathogens in inflammatory bowel diseases. Other studies show that mutations in IBD-associated genes might interfere with the cellular activity and interactions with the microbiome that promote normal immune responses. [ 51 ]
Inflammation in ulcerative colitis is usually continuous, typically involving the rectum, with involvement extending proximally (to sigmoid colon, ascending colon, etc.). [19] In contrast, inflammation with Crohn's disease is often patchy, with so-called "skip lesions" (intermittent regions of inflamed bowel). [20]
The shift from high-fiber, low-fat foods to processed foods reduces microbiota diversity, increasing the risk of Crohn's disease. [1] Conversely, high-fiber diets may reduce risk by up to 40%, likely due to the production of anti-inflammatory short-chain fatty acids from fiber metabolism by gut bacteria. [ 3 ]