If you work with J-pouch patients, or plan to, you must read this article from Dr. Stephanie Gold, IBD dietitian Laura Manning, and team!
It’s a surprisingly quick and enjoyable read (for a systematic review), packed with practical tips for your patients.
Quick reminder: What our patients eat can affect not just their symptoms but also their risk of developing pouchitis (inflammation of the pouch).
Check out this handy pyramid the team created to guide patients on what to eat, along with some key takeaways I’ve summarized for you below.
Additional tips and takeaways from the review article…
Key Points:
- A Mediterranean-style diet, rich in whole, minimally processed, mostly plants, may help prevent pouchitis (hence the focus on home-cooked meals and plant foods versus animal fats and processed foods).
- A diet high in fruit might lower the risk of developing pouchitis, which is why it’s a priority here.
- Smaller, more frequent meals may help reduce stool frequency.
- Sugary foods are best avoided.
- An IBD-specialized dietitian is essential for helping patients with dietary changes.
Specific Recommendations:
- Include fruits and vegetables with each meal.
- Eat fresh fish 1-2 times per week.
- Limit red meat (beef, pork, lamb, goat) to once a week or less.
- Eat dinner at least 3 hours before bedtime to help prevent overnight leakage or bowel movements.
- Limit takeout meals to 1-2 times a week.
For more on how to support your J-pouch patients, including practical strategies and expertise, check out my self-study course: The Ultimate Online Education for Registered Dietitians Treating IBD Patients (approved for 10.75 CPEUs for RDNs).
