Safeguarding the intestine without sacrificing taste: this is the aim of “The anti-inflammatory diet for the intestine” (Demetra Editore-Gruppo Giunti 2018), the first scientific guide, which will appear in bookstores in a few days is dedicated to patients suffering from Crohn’s disease and ulcerative rectocolitis, the chronic inflammatory bowel diseases (CIBD) that affect 200,000 people in Italy.


Medicine and taste: a book with advice of Humanitas experts

A practical book to choose the most suitable foods for those suffering from chronic intestinal disorders and to learn how to live with these diseases without depriving yourself of the well-being of the palate: diet plans, tips, daily menus and 35 recipes to follow step by step created by Prof. Silvio Danese, Head of the Center for Chronic Inflammatory Diseases of the Intestine at Humanitas – author of the book – in collaboration with the scientific divulger of the Veronese Foundation Marco Bianchi.


The book – written in collaboration with Mariangela Allocca, gastroenterologist at the Centre for Chronic Intestinal Inflammatory Diseases at Humanitas and Ambra Ciliberto, dietitian at the National Institute for Obesity Surgery – contains ‘guidelines’ on elimination diets, including low lactose diets, low fiber diets, liquid diets and diets based on prebiotics and probiotics.


“Although there are no studies that show that one or more foods can cause or worsen Crohn’s disease and ulcerative rectocolitis – explains the author of the book, Prof. Silvio Danese – there is no doubt that there is a correlation between the diet and some common symptoms, such as swelling and abdominal pain. The dietary guidelines contained in the book can help those who live with unpredictable and uncontrollable diseases like these to have control over their condition. Understanding how certain nutritional choices contribute to your well-being can be a stimulus to change and improve your eating habits. “All this without the presence of a chronic condition with which to live worsens the quality of life at the table, putting obstacles and forcing one to give up good food,” concluded the professor.