Establishing The Role Of A Low Emulsifier Diet To Treat Crohn's Disease

Emulsifiers, a group of food additives, have been implicated in the development of Crohn's disease by increasing intestinal permeability and inflammation. This thesis demonstrates, in the context of a healthy diet, they do not increase intestinal permeability or inflammation in healthy people. In contrast in people with active Crohn's disease, a healthy diet containing or not containing emulsifiers, reduces intestinal inflammation and improves patient reported outcomes.