疼痛和IBD:饮食和营养的贡献作用
Rebecca Kuang1, David J Levinthal2, Caroline Cummings1
1Division of General Internal Medicine, University of Pittsburgh Medical Center, Pittsburgh, PA, USA.
Digestive diseases and sciences
|December 6, 2025
概括
饮食和营养在炎症性肠病 (IBD) 中显著影响疼痛. 了解这些联系,包括肠-大脑相互作用,可以帮助IBD患者控制疼痛.
科学领域:
- 胃肠病学和营养科学 胃肠病学和营养科学
- 疼痛管理 疼痛管理
- 肠-大脑轴研究研究
背景情况:
- 疼痛是炎症性肠病 (IBD) 患者的主要衰弱症状.
- 饮食和营养是影响IBD疼痛发展和严重程度的关键因素.
- 营养不良和特定的饮食模式可以通过各种机制加剧疼痛.
研究的目的:
- 探索饮食和营养对IBD疼痛的多方面的影响.
- 确定预防和管理IBD相关疼痛的潜在策略.
- 阐明在IBD中连接饮食,肠-大脑轴和疼痛感知的机制.
主要方法:
- 审查有关饮食,营养和IBD中的疼痛现有文献.
- 分析与IBD相关的感觉性,神经病变性和可感塑性疼痛机制.
- 探索肠-大脑轴和微生物组-代谢组相互作用.
主要成果:
- 饮食通过肠道炎症,神经敏感化,吸收不良 (例如,维生素B12) 和中央疼痛敏感化影响IBD疼痛.
- 西方饮食高超加工食品与IBD和增加疼痛感知有关.
- 肠-大脑轴和微生物组的改变在疼痛恶化中起作用.
结论:
- 饮食干预和营养支持对于治疗IBD患者的疼痛至关重要.
- 解决营养不良和优化饮食可以通过各种生物途径减轻疼痛.
- 对于IBD的有针对性的疼痛管理策略,需要进一步研究肠-大脑轴和代谢组.
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