The impact of kefir on gut and oral microbiomes shows promise, but inconsistent findings and study limitations call for more rigorous scientific investigation.
This narrative review synthesizes evidence showing that higher intake of ultra-processed foods is consistently associated with increased Crohn’s disease risk, with mechanistic pathways implicating emulsifiers, carrageenan, maltodextrin, titanium dioxide, sweeteners and salt. It also highlights that minimally processed dietary strategies, including EEN and CDED, show therapeutic promise, particularly in pediatric Crohn’s disease.
Women are dramatically more likely than men to suffer from irritable bowel syndrome (IBS), a chronic condition causing abdominal pain, bloating, and digestive discomfort.
Pain perception in affected individuals is more strongly influenced by learned fear than in healthy individuals. Changes along the gut-brain axis related to chronic inflammation may explain this.
Patients experience significant changes in gut bacteria at the onset of inflammatory bowel disease (IBD), a new international study has found - offering new hope for earlier diagnosis and future treatments.
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