Alimentos ultraprocesados asociados a enfermedad inflamatoria intestinal

Abstract

Introduction: Inflammatory Bowel Disease (IBD) is an entity whose etiopathogenesis is multifactorial, since it includes genetic, environmental, drug, immunological and nutritional factors that alter the intestinal microbiota. In general, IBD cases have been increasing in regions where they were considered low risk, such is the case of South America, according to studies attributed to the expansion of westernization, bringing with it the consumption of ultra processed foods (UPA) which at the same time constitute substances that are harmful and generate damage at intestinal level. Objective: To identify the ultra-processed foods that are associated with the development of Inflammatory Bowel Disease through an updated review of scientific articles and digital repositories in order to educate and inform the population about these foods and their impact on the development of IBD. Materials and methods: Descriptive review based on the content of scientific articles published in the database of high impact systematic journals of the last 5 years, such as PubMed, Scielo, Scopus, Redalyc.org and Google Scholar. Conclusion: According to studies carried out in recent years, there is evidence that the additives that make up certain ultra-processed foods generate lesions at the gastrointestinal mucosa level causing chronic inflammation, through different mechanisms, in which the intestinal microbiota, genes and the immune system are involved.