Nutrition in Ulcerative Colitis

Ulcerative Colitis, Risk factors, Treatment, Dietary modifications

1. ULCERATIVE COLITIS KRITIKA GUPTA

2. INTRODUCTION Ulcerative colitis is an inflammatory bowel disease (IBD). Ulcerative colitis occurs when the lining of your large intestine (also called the colon), rectum, or both becomes inflamed . This inflammation produces tiny sores called ulcers on the lining of your colon. It usually begins in the rectum and spreads upward. It can involve your entire colon .

3. WHO GETS UC? 3.1 Age Group The majority of patients with UC are in the age group of 30-40 years at diagnosis.  It begins most commonly between the ages of 15 and 25. A second peak of onset is the 6th decade of life. 3.2 Gender Influence Ulcerative colitis is slightly more common in males, while Crohn’s disease is more frequent in women. 3.3 Stress long-term perceived stress increases the risk of exacerbation over a period of months to years.

4. DIETARY RISK FACTORS FOR DEVELOPMENT OF UC

5. TREATMENT APART FROM DIETARY MODIFICATIONS

6. CASE STUDY (DMCH - Feb’17) CLINICAL DATA Present Complaint Loss of appetite, Weight loss, Left side abdominal pain Past Medical History Loose stools, generalized weakness Final Medical Diagnosis Ulcerative Colitis, Anaemia

7. PRINCIPLE OF DIET Low Fiber , Moderate Fat (SF), Moderate Carbohydrates, High BV Protein

8. SAMPLE DIET PLAN

9. CONCLUSION Ulcerative Colitis can be easy to treat if diagnosed at early stages. It can be fatal if went undiagnosed or neglected. Various dietary myths surround this disease. However, proper medication and scientifically proven beneficial foods should be judiciously given to the patient suffering from this IBD. In addition, this disease has a high rate of relapse, so care should be taken even after recovery.

10. NUT 530 RDA 2010 Kritika Gupta, Kiranpreet Kaur 11