P518 - ASSESSMENT OF WHEAT, GLUTEN, AND FRUCTAN INTAKE IN THE DIET OF ADULT PATIENTS WITH CHRONIC INFLAMMATORY BOWEL DISEASES

P518

ASSESSMENT OF WHEAT, GLUTEN, AND FRUCTAN INTAKE IN THE DIET OF ADULT PATIENTS WITH CHRONIC INFLAMMATORY BOWEL DISEASES

A. Scricciolo1,*, K. A. Bascuñán 2, V. Lombardo 1, L. Elli1,3, F. Caprioli 3,4, G. E. Tontini3,4, A. Costantino 1,3, B. Rota1, L. Scaramella1,3, M. Topa1,3, M. Vecchi 3,5, L. Roncoroni 1,6

1Gastroenterology and Endoscopy Unit; Center for Prevention and Diagnosis of Celiac Disease, Fondazione IRCCS Ca' Granda Ospedale Maggiore Policlinico, Milano, Italy, 2Department of Nutrition, University of Chile, Santiago, Chile, 3Department of Pathophysiology and Transplantation, Università degli Studi di Milano, 4Gastroenterology and Endoscopy Unit, Fondazione IRCCS Ca' Granda Ospedale Maggiore Policlinico,, 5Gastroenterology and Endoscopy Unit, Fondazione IRCCS Ca' Granda Ospedale Maggiore Policlinico, 6Department of Biomedical, Surgical and Dental Sciences, University of Milan, Milano, Italy

 

Rationale: Inflammatory Bowel Diseases (IBD), including Crohn’s Disease (CD) and Ulcerative Colitis (UC), significantly impact patients' quality of life, with diet playing a potential role in disease management. 

This study aimed to evaluate the dietary habits of IBD patients, focusing on daily intake of wheat, gluten, and fructo-oligosaccharides (FOS), compared to a healthy control group. Additionally, it explored food preferences within wheat-based products to identify potential restrictive trends.

Methods: A total of 80 adults were enrolled: 40 healthy controls, 20 CD patients, and 20 UC patients. Dietary intake was assessed using a Food Frequency Questionnaire (FFQ), and disease activity was measured using the Harvey-Bradshaw Index for CD and the Mayo Score for UC. 

Results: Results showed no significant differences in daily intake of wheat, gluten, or FOS among the groups. However, IBD patients exhibited a tendency to avoid certain wheat-based foods, such as filled sandwiches (UC: 0.83 ± 1.26, CD: 5.67 ± 8.30, controls: 3.97 ± 6.68 in 30 days) and pizza (UC: 3.64 ± 2.49, CD: 5.26 ± 2.71, controls: 3.99 ± 3.09 in 30 days), while favoring simpler options like bread, pasta, and dry biscuits. This suggests that processed foods may be perceived as triggers for gastrointestinal symptoms.

Conclusion: Despite the lack of significant differences in overall intake, the observed dietary restrictions highlight the need for personalized nutritional guidance to prevent potential deficiencies and support disease management. The study underscores the importance of professional dietary counseling in IBD care to improve patients' quality of life and ensure balanced nutrition.

Disclosure of Interest: None declared