Inflammatory bowel disease (IBD) affects approximately 1.3 million people in the United States. Crohn’s Disease (CD) is a chronic and inflammatory form of IBD with an estimated prevalence of nearly 200 cases per every 100,000 adults, according to the Centers for Disease Control and Prevention (CDC).The clinical manifestations of
CD are varied and can often go undiagnosed for many years. The inflammatory nature of CD can trigger numerous long-term debilitating extra-intestinal symptoms including arthritis, dermatologic disorders, hypercoagulability, and various nutrient deficiencies.
Numerous contributing factors are known to influence the risk and pathophysiology of CD including genetics, bacterial and environmental factors. Mounting evidence suggests that intestinal dysbiosis and the presence of adherent-invasive E.coli bacterial strains may play a crucial role in disease pathogenesis, and that the ubiquitous intake of dietary maltodextrin may actually enhance E.coli adhesion and increase gut dysbiosis.
The ubiquitous use of maltodextrin as a dietary additive could potentially be contributing to the rising incidence of CD, particularly in younger populations. Abnormal bacterial microflora, specifically adherent-invasive E.coli has been linked in numerous studies to the development of inflammatory bowel disease. The consumption of maltodextrin, from common dietary sources including alternative, no-calorie, sweeteners appears to be strongly associated with the promotion of CD by stimulating gut dysbiosis leading to AIEC biofilm formation. Innovative dietary changes and nutritionally related interventions aimed at addressing bacteria dysbiosis, and AIEC specifically, are promising therapeutic options in the management and prevention of CD in at risk patient populations.