Functional food components, intestinal permeability and inflammatory markers in patients with inflammatory bowel disease
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.21/12954 |
Resumo: | Inflammatory bowel diseases (IBD) are characterized by a chronic inflammatory process that affects the intestinal barrier structure. Recent evidence suggests that some food components can influence the integrity of the intestinal barrier and thus its permeability. We aimed at assessing the effect of food components on intestinal permeability (IP) and on inflammatory markers in individuals with IBD by a single-blind randomized clinical study. Of the 53 individuals included, 47% (n = 25) had been diagnosed with IBD. The participants were divided into 4 groups. IBD patients were allocated to intervention group (n = 14) vs. no intervention group (n = 11), and the same happened with 28 control participants without disease (n = 14 in intervention group vs. n = 14 without intervention). Symptomatology, nutritional status, biochemical parameters (specifically serum zonulin (ZO) to measure IP) were evaluated on all individuals on an eight-week period following a diet plan with/without potentially beneficial foods for the IP. At the beginning of the study, there were no significant differences in ZO values between individuals with and without IBD (p > 0.05). The effect of specific food components was inconclusive; however, a trend in the reduction of inflammatory parameters and on the prevalence of gastrointestinal symptomatology was observed. More controlled intervention studies with diet plans, including food components potentially beneficial for the integrity of the intestinal barrier, are of the utmost importance. |
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Functional food components, intestinal permeability and inflammatory markers in patients with inflammatory bowel diseaseInflammatory bowel diseaseIntestinal permeabilitySerum zonulinInflammationFunctional foodsInflammatory bowel diseases (IBD) are characterized by a chronic inflammatory process that affects the intestinal barrier structure. Recent evidence suggests that some food components can influence the integrity of the intestinal barrier and thus its permeability. We aimed at assessing the effect of food components on intestinal permeability (IP) and on inflammatory markers in individuals with IBD by a single-blind randomized clinical study. Of the 53 individuals included, 47% (n = 25) had been diagnosed with IBD. The participants were divided into 4 groups. IBD patients were allocated to intervention group (n = 14) vs. no intervention group (n = 11), and the same happened with 28 control participants without disease (n = 14 in intervention group vs. n = 14 without intervention). Symptomatology, nutritional status, biochemical parameters (specifically serum zonulin (ZO) to measure IP) were evaluated on all individuals on an eight-week period following a diet plan with/without potentially beneficial foods for the IP. At the beginning of the study, there were no significant differences in ZO values between individuals with and without IBD (p > 0.05). The effect of specific food components was inconclusive; however, a trend in the reduction of inflammatory parameters and on the prevalence of gastrointestinal symptomatology was observed. More controlled intervention studies with diet plans, including food components potentially beneficial for the integrity of the intestinal barrier, are of the utmost importance.MDPIRCIPLLacerda, Joana FrancoLagos, Ana CatarinaCarolino, ElisabeteSilva-Herdade, Ana SantosSilva, ManuelGuerreiro, Catarina Sousa2021-02-25T11:20:30Z2021-022021-02-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.21/12954engLacerda JF, Lagos AC, Carolino E, Silva-Herdade AS, Silva M, Guerreiro CS. Functional food components, intestinal permeability and inflammatory markers in patients with inflammatory bowel disease. Nutrients. 2021;13(2):642.10.3390/nu13020642info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-08-03T10:06:50Zoai:repositorio.ipl.pt:10400.21/12954Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:20:59.177396Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Functional food components, intestinal permeability and inflammatory markers in patients with inflammatory bowel disease |
title |
Functional food components, intestinal permeability and inflammatory markers in patients with inflammatory bowel disease |
spellingShingle |
Functional food components, intestinal permeability and inflammatory markers in patients with inflammatory bowel disease Lacerda, Joana Franco Inflammatory bowel disease Intestinal permeability Serum zonulin Inflammation Functional foods |
title_short |
Functional food components, intestinal permeability and inflammatory markers in patients with inflammatory bowel disease |
title_full |
Functional food components, intestinal permeability and inflammatory markers in patients with inflammatory bowel disease |
title_fullStr |
Functional food components, intestinal permeability and inflammatory markers in patients with inflammatory bowel disease |
title_full_unstemmed |
Functional food components, intestinal permeability and inflammatory markers in patients with inflammatory bowel disease |
title_sort |
Functional food components, intestinal permeability and inflammatory markers in patients with inflammatory bowel disease |
author |
Lacerda, Joana Franco |
author_facet |
Lacerda, Joana Franco Lagos, Ana Catarina Carolino, Elisabete Silva-Herdade, Ana Santos Silva, Manuel Guerreiro, Catarina Sousa |
author_role |
author |
author2 |
Lagos, Ana Catarina Carolino, Elisabete Silva-Herdade, Ana Santos Silva, Manuel Guerreiro, Catarina Sousa |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
RCIPL |
dc.contributor.author.fl_str_mv |
Lacerda, Joana Franco Lagos, Ana Catarina Carolino, Elisabete Silva-Herdade, Ana Santos Silva, Manuel Guerreiro, Catarina Sousa |
dc.subject.por.fl_str_mv |
Inflammatory bowel disease Intestinal permeability Serum zonulin Inflammation Functional foods |
topic |
Inflammatory bowel disease Intestinal permeability Serum zonulin Inflammation Functional foods |
description |
Inflammatory bowel diseases (IBD) are characterized by a chronic inflammatory process that affects the intestinal barrier structure. Recent evidence suggests that some food components can influence the integrity of the intestinal barrier and thus its permeability. We aimed at assessing the effect of food components on intestinal permeability (IP) and on inflammatory markers in individuals with IBD by a single-blind randomized clinical study. Of the 53 individuals included, 47% (n = 25) had been diagnosed with IBD. The participants were divided into 4 groups. IBD patients were allocated to intervention group (n = 14) vs. no intervention group (n = 11), and the same happened with 28 control participants without disease (n = 14 in intervention group vs. n = 14 without intervention). Symptomatology, nutritional status, biochemical parameters (specifically serum zonulin (ZO) to measure IP) were evaluated on all individuals on an eight-week period following a diet plan with/without potentially beneficial foods for the IP. At the beginning of the study, there were no significant differences in ZO values between individuals with and without IBD (p > 0.05). The effect of specific food components was inconclusive; however, a trend in the reduction of inflammatory parameters and on the prevalence of gastrointestinal symptomatology was observed. More controlled intervention studies with diet plans, including food components potentially beneficial for the integrity of the intestinal barrier, are of the utmost importance. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-02-25T11:20:30Z 2021-02 2021-02-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.21/12954 |
url |
http://hdl.handle.net/10400.21/12954 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Lacerda JF, Lagos AC, Carolino E, Silva-Herdade AS, Silva M, Guerreiro CS. Functional food components, intestinal permeability and inflammatory markers in patients with inflammatory bowel disease. Nutrients. 2021;13(2):642. 10.3390/nu13020642 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799133479774978048 |