Keeping inflammation in check and preventing a flare has become a priority for many Ulcerative Colitis patients, especially during the COVID-19 pandemic. What foods help with gut inflammation? The Colitis Blog is launching a Weekly Series on “Anti-Inflammatory Foods” and the science behind them.
Our first post of the series is on Dark Leafy Greens: spinach, collard greens, kale, chard, arugula, Swiss chard, and bok choy. Dark leafy greens have been shown to have both anti-inflammatory and cancer preventing properties.
Leafy Greens: An Anti-Inflammatory Food
Research has shown that dark leafy greens may help reduce inflammation, especially when it comes to inflammatory diseases, such as IBD and more specifically – UC. A study by Japanese researchers at the University of Tokushima found that “glycolipid extracts from spinach has anti-oxidative and anti-inflammatory effects, and the extract may be useful for prevention of drug-induced mucosal injury and other inflammatory diseases.”[Shiota et al. 2010] This same research found that “Glycoglycerolipids enriched extracts from vegetables may be useful […] for the amelioration of chronic inflammatory diseases such as inflammatory bowel disease.”
As many UC patients know, inflammation is linked to an increased risk of colorectal cancer (CRC). A study in the prestigious Gastroenterology journal confirms: ” [The] Severity of inflammation is a risk factor for colorectal neoplasia [the formation abnormal growth of tissue] in ulcerative colitis” [Rutter et al, 2003]
Folate in Leafy Greens: Cancer-Protective
Dark leafy greens are rich in folate, which is critical in DNA repair and has been shown to have protective effect against carcinogenesis. Studies show a significant association between folate intake and reduced colon cancer risk. Researchers at Tufts University have found that “Folate depletion appears to enhance carcinogenesis [the formation of cancer] whereas folate supplementation above what is presently considered to be the basal requirement appears to convey a protective effect.” [Choi & Mason 2000]
A study in the prestigious Nature Reviews |Cancer found that “folate can modulate and inhibit colon carcinogenesis [the formation of cancer.” [Su and Arab, 2001]. Researchers at The Cleveland Clinic, studying the effect of folate on UC patitents, concluded that “Daily folate supplementation may protect against the development of neoplasia in ulcerative colitis.” [Lashner et al, 1997]
UC Patients: Often Deficient in Folate
Despite the powerful health benefits of folate in dark leafy greens, UC patients often do not get enough of it. Researchers at the University of Chicago Medical Center found that “Patients with ulcerative colitis commonly have decreased folate levels, which are partially due to sulfasalazine, a competitive inhibitor of folate absorption” [Lashner et al, 1989].
The same study concludes that “folate supplementation during sulfasalazine administration is recommended to possibly prevent the complication of dysplasia or cancer in ulcerative colitis” [Lashner et al, 1989]. As you follow the medical regimen prescribed by your medical provider, an extra serving of fresh spinach or lightly-cooked collard greens may supplement your diet with folate.
