Crohn’s is a disease that hundreds of thousands suffer from in silence. An autoimmune disorder, the symptoms are different from person to person and just as difficult to treat.
Food is another challenge to folks fighting Crohn’s, with flare ups stemming from all types of sources. But a new study is linking an uptick in consumption of plant-based fats with a decrease in bad bacteria and inflammation in the digestive tract of mice.
“The finding is remarkable because it means that a Crohn’s patient could also have a beneficial effect on their gut bacteria and inflammation by only switching the type of fat in their diet,” said Alexander Rodriguez-Palacios, DVM, DVSc, PhD to EurekAlert.
The research seems rather promising, given that patients with Crohn’s could begin to see the benefits simply by swapping coconut oil for butter or using cocoa butter as a substitute.
Another positive aspect is the insight this offers medical researchers into what makes good fats, well, good.
“Ongoing studies are now helping us to understand which component of the ‘good’ and ‘bad’ fats make the difference,” Rodriguez-Palacios said. “Ultimately, we aim to identify the ‘good’ fat-loving microbes for testing as probiotics.”
In other words, this cross-referencing of research could start to pinpoint the magic potion for sufferers of Crohn’s. Since each person and their lower tract is unique, however, it’s not likely there will be a one-size-fits-all solution that comes out of this line of study. But getting closer to understanding what makes these good fats reduce inflammation and symptoms in any way is a positive step for patients.