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							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
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																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
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					Vol. 2 No. 11 (2012): November 2012
				
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									Research Articles
							
		



	
		  	 

		
	
		Brassicaceae: nutrient analysis and investigation of tolerability in people with Crohn’s disease in a New Zealand study
	


	
	
		

							
					Authors

						
							
								Bobbi Campbell
							
															
									Nutrigenomics New Zealand, Auckland University
																	
																																		
	
							
								Dug Han
							
															
									Nutrigenomics New Zealand, Auckland University
																	
																																		
	
							
								Christopher M. Triggs
							
															
									Statistics Department, Auckland University
																	
																																		
	
							
								Alan G. Fraser
							
															
									Department of Medicine, The University of Auckland
																	
																																		
	
							
								Lynnette R. Ferguson
							
															
									Nutrigenomics New Zealand, Auckland University
																	
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v2i11.70
						
					
				
			

						
										
					Abstract

					Background: Nutrition is an important environmental factor influencing symptoms of Crohn’s disease, one of the two main expressions of inflammatory bowel disease. Varieties of Brassicaceae supply valuable nutrients. They are often avoided by people with Crohn’s disease because of the adverse effects they are perceived to have on symptoms. The purpose of this study was to review the nutritional content of commonly eaten forms of Brassicaceae and identify from selected Brassicaceae those that exacerbate, ameliorate or make no difference to the symptoms of people with Crohn’s Disease. 
Methods: In this study commonly eaten Brassicaceae were identified and analysed for major nutrients, vitamins, minerals, phytochemicals and FODMAPs. An investigation on the tolerability of ten forms of Brassicaceae on people with Crohn’s disease was also conducted. This was based on the responses of adult subjects in the ‘Genes and Diet in Inflammatory Bowel Disease Study’ based in Auckland, New Zealand. 
Results: The nutrient analysis of the Brassicaceae showed their important contribution of fibre, vitamins, minerals, and phytochemicals, especially glucosinolates. Our study revealed that over 70% of respondents found that the consumption of broccoli, Chinese greens and rocket (arugula) made no difference to their Crohn’s disease (p=0.0001).
Conclusions: Brassicaceae contain key nutrients which contribute significantly to a person’s health through their fibre, vitamin, mineral and phytochemical content. Many people with Crohn’s Disease can tolerate different forms of Brassicaceae. By identifying the particular varieties that can be consumed by people with Crohn’s disease and encouraging them to eat them, their nutrition, immune status and anti-inflammatory and anti-cancer factors will be enhanced.
Key words: Brassicaceae: Key nutrients: Tolerability: Crohn’s Disease

				
			
			

						
																																															
						
		


		

						
										
					
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																			2012-11-21
																	

				
							

			
						
										

											
							
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									Vol. 2 No. 11 (2012): November 2012
								
							

						
					
											
							
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								Research Articles
							

						
					
									

			
						
										
					
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