In this area you will be able to:
- Propose, vote on, and discuss research ideas
- View current studies
- View published research
Here, you can submit a research idea to the community, cast your votes, and discuss research ideas proposed by other members. Please make your research question as specific as possible. Other members will vote on your research idea, and we will prioritize research ideas with the most votes.
You are allowed to vote for your own proposed research idea if you want. However, you can only vote for a total of five research ideas. If you have already cast your five votes and an idea you like even more is proposed, you can change your votes at any time to reflect your current preferences.
The research team will review all submitted ideas and provide a response to you and to the community. If your idea leads to an IBD Partners Study, you will have the opportunity to serve as a patient collaborator on the research team for that study.
We encourage you to prioritize the ideas that are most important to you, even if the research team determines that your idea is not a good fit for IBD Partners. We will share ideas labeled “Not a Good Fit” with researchers outside of our network when appropriate. We want to make sure all of your votes count!
Thanks for your participation in this important platform to help the IBD research community understand what research questions are important to patients. We are passionate about finding answers to your questions!
I am able to eat home made salad and salad dressing, but almost always get sick on a salad I eat out. Homemade bread, or bread from the chain of Great Harvest bakeries, causes me no problems, but packaged bread does. Rich homemade ice cream causes me no problems, but many packaged ice creams do. Making EVERYTHING from scratch, takes an enormous amount of time. Finding products without any emulsifiers or additives isn't easy; even simple ingredient lists of 5-7 items often contain at least 1. An understanding of even a few things known to be safer or less safe, would expand the repertoire of food I could eat. It's hard to personally test this with a food journal, because many products contain multiple additives. I know from facebook crohns forums, that I am not alone in these issues.
Food is a major creator to our symptoms and without proper knowledge of what is upsetting our immune systems and causing our inflammation we will continue to suffer. I've currently been researching food intolerance tests and found as all things there are good and bad opinions towards the different food intolerance methods but in my reading I discovered many believe the tests are not entirely conclusive. If we created a test to easily determine the foods that cause us any irritation we would have a much better chance of going into remission by avoiding the foods that create inflammation.
Researching IBD symptom of fatigue and low energy: normal diet arm vs. supplement arm (Vitamins D3 and B12, and Fish Oil.)
There are many health benefits of being on a plant based diet. However, veganism can be associated with low levels of vitamins D3 and B12. Such as study would determine comprehensive care for patients considering their energy levels, diet, and supplement intake.
Yogurt, sauerkraut, kimchee have naturally active micro flora and have restorative properties in healthy digestive tracts. Can they help maintain remission?
Research shows less colitis in mice eating high cellulose than mice eating low cellulose & Crohn’s symptoms stopped in 4 wks in 4 people eating a high cellulose (bran) cereal. Cellulose feeds good bacteria—does eating bran cereal help fix the microbiome?
Many people with Crohn's disease want to know what food to eat. There seems to be a lot of research about drugs and dietary supplements, but not much research to help people know what food to eat.
I have been tested negative for celiac and gluten sensitivity, yet avoiding gluten improved my flare-ups, symptoms, and overall quality of life tremendously.
What is the nutritional impact (loss of nutrients) which a person with IBD (Ulcerative Colitis) experiences when their Colitis is in remission.
I have been in remission for 6 years, yet I seem to not be absorbing Potassium, producing Vitamin D - even though I work outdoors year round in a city that claims 360 days of sunshine, and seem to not be absorbing several other minerals. I suffer from chronic continuous calcium oxalate kidney stones due to calcium binding with oxalate instead of magnesium citrate or potassium citrate. The nutritional absorption in the colon would be especially useful for drs to treat patients like me as medication absorption also seems to be an issue.
Before the COVID crisis, I ate a restaurant meal a half-dozen times a week. During the lockdown restaurant food is rare. My Crohn's symptoms are much improved. Why? What is the relationship?
Eating in restaurants is an important part of life today. We cannot eat at home for every meal (work, school, travel, friends).
Develop nutritionally sound and bio-available nutritional supplement(s) addressing long term health issues associated with poor vitamin/ mineral/ nutrient absorption due to rapid transit time, medication and/ or scarring of the intestinal lining.
Long term chronic IBD often includes development of nutritional deficiencies due to diet, eating patterns, medication side effects and intestinal scarring which are difficult to overcome using traditional supplements due to low bio-availability, supplement form, difficulty incorporating into liquid, soft or normal diet, nutritional completness.
Avoidance of Fiber is Associated with Greater Risk of Crohn's Disease Flare in a 6 Month Period
Prevalence of a Gluten-free Diet and Improvement of Clinical Symptoms in Patients with Inflammatory Bowel Diseases