Individuals with inflammatory bowel disease (IBD) are often in, what the scientific community refers to as, “negative nitrogen balance”. This is when nitrogen (i.e. protein) intake is less than that which is lost. In summary, inflammatory bowel disease can contribute to protein malnutrition, of which the consequences are vast—delayed tissue repair, muscle loss, weight loss and growth retardation, to name a few.

When flaring, those with IBD experience gas, bloating, intense abdominal pain and diarrhea (in some cases bloody diarrhea). To mitigate some of the discomfort, these individuals generally select bland, low-fibre foods and reduce the volume they consume. As such, one would be inclined to believe that the degradation of the intestinal tissue, rapid transit time through the bowels and a low-caloric intake are what contribute to the negative nitrogen balance. This is true, but research findings by Lundsgaard et al. have added another layer to the story. In their paper published in the Journal of Hepatology, liver function was also a factor. In the liver, nitrogen is converted to urea for elimination through the kidneys and bowels. However, in those with inflammatory bowel disease, it was discovered that the rate of conversion is accelerated1 i.e. compared to healthy subjects, the rate of nitrogen loss is greater in those with IBD. Therefore, in vulnerable individuals, protein intake must be increased from the standard 0.8g/kg/day. For optimal health, the University of San Francisco Medical Center has outlined the following protein requirements for individuals with IBD2:

  • Remission: 1g/kg/day
  • Following a flare, if trying to gain weight or if on corticosteroids (prednisone): 1.5g/kg/day

The very nature of IBD leads to tissue losses, reduced muscle mass and weight loss. These should not be further exacerbated by inadequate protein intake. With the information listed above, those with inflammatory bowel disease are one step closer to optimizing wellness.

References

  1. Lundsgaard, C., et al. (1996). Increased hepatic urea synthesis in patients with active inflammatory bowel disease. J Hepatol, 24(5):587-93.
  2. Nutrition Tips for Inflammatory Bowel Disease. (2002). Retrieved from https://www.ucsfhealth.org/education/nutrition_tips_for_inflammatory_bowel_disease/

Recipe

ORANGE CHICKEN TERIYAKI MEATBALLS

ORANGE CHICKEN TERIYAKI MEATBALLS

Meatballs
1 kg Ground chicken
½ cup Green onions, finely chopped
2 tsp Orange zest (2 oranges)
Big pinch Sea salt

Sauce
2/3 cup Fresh squeeze orange juice (2 oranges)
2 tsp Grated ginger
¼ cup Coconut aminos (soy sauce or tamari replacement)
1 Tbsp Apple cider vinegar
1 clove Garlic, crushed
1 Tbsp Honey

Instructions

  1. Heat oven to 350°C and line a baking sheet with parchment paper.
  2. In a bowl combine all the meatball ingredients. Roll into 6cm (2 ½”) meatballs and bake until the internal temperature reaches 170°C (approximately 30 minutes).
  3. In a saucepan, combine all the sauce ingredients and bring to a simmer for 10 minutes. Stir regularly. It will start to bubble as it is reducing. Remove from the heat when it is the consistency of maple syrup.
  4. When the meatballs are cooked, place them in a bowel and drizzle with the sauce. Gently toss to coat all the meatballs.

By Jessica Flanigan