{'fraction_non_alphanumeric': 0.027517198248905566, 'fraction_numerical': 0.009380863039399626, 'mean_word_length': 5.272549019607843, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
O-011 YI Nurse-led Investigation of the Relationship Between Dietary Fiber and Crohn's Disease Symptoms

BACKGROUND: Dietary fiber is well-recognized for beneficial effects on intestinal epithelium, gut microbiota, and GI function. Therefore, researchers around the world are testing supplements manufactured from fiber extracts as complementary therapies for the symptoms of IBD. Wheat bran is the naturally present, high-fiber component of whole wheat foods. In developed nations, where IBD is prevalent, the industrialization of food systems has led to a conspicuous absence of wheat bran and the fiber it contains. The aim of this pilot study was to test the feasibility and efficacy of a high fiber dietary instruction focusing upon wheat bran cereal consumption in a sample of individuals with active symptoms of Crohn’s disease. The purpose for this poster presentation is to demonstrate the feasibility of a nurse-led investigation of an emerging area of scientific research related to diet. METHODS: Using a 4-week randomized, controlled, single-blind design, participants (N = 7) received instructions for a wheat bran inclusive diet (n = 4, intervention group) or a set of general dietary instructions (n = 3, control group). Measures of health-related quality of life, gastrointestinal symptoms, and systemic inflammation specific to Crohn’s disease were analyzed for group differences over time. RESULTS: All participants completed all aspects of the study protocol. Participants in the group consuming a half cup of wheat bran cereal daily tolerated it well without adverse effects. Analysis of the partial Harvey Bradshaw Index (pHBI) scores demonstrated significant symptom reduction in the intervention group compared to the control group over time (P = 0.008). All participants in the intervention group scored zero on the pHBI at week 4, indicating that symptoms measured on the instrument had resolved by the end of the study (diminished general well-being, abdominal pain, and liquid stools). Health-related quality of life, measured on the Inflammatory Bowel Disease Questionnaire (IBDQ), was significantly improved in the intervention group compared to the control group over time (P = 0.028). The 44-point increase in the intervention group IBDQ mean score exceeded the ≥32-point change recognized as clinically meaningful. The control group IBDQ mean score increased by 19 points, a less than clinically meaningful change. Measures of systemic inflammation, C-reactive protein and erythrocyte sedimentation rate, were not significantly different between the groups over time. CONCLUSIONS: These results support the conclusion that, in the absence of contraindications, wheat bran cereal may be a feasible addition to the diets of individuals with CD and may be part of a comprehensive dietary pattern that improves gut function. An implication of these findings is that nurses are well positioned to identify existing gaps in scientific knowledge regarding lifestyle factors related to health and can design research to address these gaps. This study was supported by grant number F31-NR011121 from the National Institute of Nursing Research, National Institutes of Health.