A lack of fibre in people’s diets could explain the recent spike in cases of inflammatory bowel disease (IBD), a study has shown.
More than half a million Britons suffer with IBD – a figure that has increased by 30 per cent in the past decade and is predicted to rise further.
Encompassing two conditions – Crohn’s disease and ulcerative colitis – IBD causes inflammation of the digestive tract, leading to severe pain, diarrhoea, exhaustion and weight loss.
Experts are not certain what causes it, but research has linked IBD to changes in the gut microbiome, autoimmune issues and diets that are high in ultra-processed foods.
In the latest study, researchers from Georgia State University in the US discovered that mice fed supplements of wheat fibre – found in brown bread and pasta – produced immune cells in their gut that fought inflammation linked to the chronic disease.
They concluded that a lack of fibre may be responsible for the condition, and that switching to a diet high in the nutrient could actually prevent IBD.
‘These findings support the hypothesis that the widespread adoption of bran removal in generating wheat-based foods has contributed to increased incidents of chronic inflammatory diseases,’ said Professor Andrew T. Gewirtz, the lead author of the study.
‘Furthermore, they suggest that incorporating wheat fibre into processed foods may make them healthier.’
More than half a million Britons suffer with IBD – a figure that has increased by 30 per cent in the past decade and is predicted to rise further
Fibre, which is found in nuts, grains, legumes and many fruits and vegetables, is crucial for digestion, adding bulk to stools and feeding the microbes in the gut that are responsible for breaking down food and releasing nutrients
At the moment, the condition is managed with medications, diet changes and even surgery.
Fibre, which is found in nuts, grains, legumes and many fruits and vegetables, is crucial for digestion, adding bulk to stools and feeding the microbes in the gut that are responsible for breaking down food and releasing nutrients.
But as many as 96 per cent of adults in the UK are deficient in fibre, research shows – falling below eating the advised 30g a day.
While the study team concluded that more research on humans is needed, they suggest that choosing whole wheat flour-based products, rather than white versions, may help to reduce the risk of developing IBD.
