Ernährung

J. Stein

doi:10.1055/s-2003-36671

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Z Gastroenterol 2003; 41(1): 62-68
DOI: 10.1055/s-2003-36671

Leitlinien der DGVS

Ernährung

NutritionJ. Stein¹

¹Med. Klinik II/Zentrum der Inneren Medizin, Universitätsklinikum

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Publication History

Publication Date:
16 January 2003 (online)

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Abstract
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Ernährungsfaktoren in der Ätiopathogenese von Morbus Crohn

Konsens

Es gibt derzeit keinerlei überzeugende Hinweise, dass Ernährungsgewohnheiten und/oder bestimmte Nahrungsmittelinhaltsstoffe ursächlich an der Entstehung des M. Crohn beteiligt sind (B).

Erläuterung

Die Beobachtung, dass chronisch entzündliche Darmkrankheiten bis Ende der 50er-Jahre extrem selten waren und seit dieser Zeit in allen westlichen Industrieländern erheblich zugenommen haben, veranlasste zur Annahme, dass Änderungen in der Ernährung eine wesentliche oder gar eine mögliche Ursache für die Häufigkeitszunahme, insbesondere für M. Crohn sind.

Angeschuldigt wurden der nach Kriegsende angestiegene Konsum an raffinierten Kohlenhydraten, chemisch aufbereitete Fette, die Abnahme des Verzehrs an Ballaststoffen, allergische Reaktionen auf Bäckerhefe sowie wie der Ersatz von Muttermilch durch Kuhmilch in der Säuglingsernährung [15].

Trotz der steigenden Inzidenz von CED und der geänderten Lebens- und Ernährungsweise in den modernen Industriestaaten konnte in keiner der bisher publizierten Studien ein zwingender Beweis für eine mögliche Rolle von Ernährungsfaktoren in der Ätiopathogenese von M. Crohn erbracht werden. Prospektive Studien zur Auslösung des M. Crohn durch bestimmte Nahrungsmittel fehlen.

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