The influence of brassicas on people with Crohn’s disease in a New Zealand cohort

Abstract

Background Individuals with Crohn’s disease have an aberrant immune function, which sometimes makes them react adversely to food items that would not normally trigger an immune response. Brassica intake contributes to immune function, possibly through release of a compound called sulforophane during cooking or chewing. This makes it important to identify, for people with Crohn’s disease, which forms of Brassica ameliorate their symptoms and which exacerbate them. Objective 1. To identify the effects of different forms of Brassicas consumed by people with Crohn’s Disease as reported by New Zealand adults from the ‘Genes and Diet in Inflammatory Bowel Disease’ based in Auckland study. 2. To Identify if there were differences depending upon whether the Brassicas were cooked or not. 3. To investigate the possible reasons for and consequences of these differences using nutrition, clinical and genotype information. Design The consumption patterns of selected vegetables from the Brassicale group were identified in the adult subjects in the ‘Genes and Diet in Inflammatory Bowel Disease’ based in Auckland study. Symptoms associated with their consumption were identified. Nutrients that were missing and required to maintain normal homeostasis were identified through this and also through micronutrient analysis of serum samples. Key genotypes interacting with top listed nutrients and gene- nutrient interactions were ascertained. Outcomes There were significant differences in responses between individuals to some of the different species, group and forms of Brassicales. Conclusion One form of Brassicale if not tolerated can be substituted with another form and thus allow an individual to avail themselves of the nutritional benefits of Brassicales and thus improve their nutritional status. Source of Funding Fellowship from Nutrigenomics NZ, Auckland University.