Nutrition, Meal Regularity and Quality of Life in Inflammatory Bowel Disease

Background The study aimed to evaluate the nutritional status, dietary habits, and meal patterns of the Inflammatory Bowel Disease (IBD) patients and based on this data, to determine their gastrointestinal symptoms, quality of life, and depression status. Methods The study, conducted at Istanbul University Cerrahpaşa Medical Faculty Hospital, used the Nutrition Behaviors Questionnaire, 24-Hour Dietary Recall, IBD Quality of Life Questionnaire, Beck Depression Inventory II, and Gastrointestinal Symptom Rating Scale for data collection. Results This study included 50 individuals, aged between 18 and 75 years, who were diagnosed with IBD. Most patients (82%) reported consuming foods that worsened their symptoms, primarily legumes (21%), milk (14.3%), and raw vegetables (10.9%). Conversely, 50% identified foods that alleviated symptoms, mainly yogurt and cooked vegetables (18.2%) and cooked meat (7.6%). Dietary analysis revealed insufficient intake of fiber, vitamins B1, B2, B6, C, folic acid, potassium, calcium, magnesium, and iron. Meal skipping was reported by 20% of patients with ulcerative colitis and 40% with Crohn’s disease. Patients who skipped meals had higher gastrointestinal symptom scores than those with regular meal patterns. Additionally, higher depression scores were associated with lower quality of life and more severe gastrointestinal symptoms. Conclusion The study found that nutritional status and meal patterns in individuals with IBD affect their quality of life and gastrointestinal symptoms. A balanced and regular diet is crucial for disease management.