In this episode of Journal Club, we review:
Clinical Trial: The Effects of Emulsifiers in the Food Supply on Disease Activity in Crohn's Disease: An Exploratory Double-Blinded Randomised Feeding Trial by Fitzpatrick et al.
Sneak Peek of the Content
In this 1-hour session, we break down new human data testing the impact of dietary emulsifiers on Crohn’s disease activity — and what this means for clinical practice in IBD nutrition.
Specifically, we cover:
✅ What this randomized feeding trial reveals about high- vs. low-emulsifier diets and Crohn’s disease activity
✅ How to interpret rodent-model findings in light of this new human data — and the role preclinical research should play in guiding clinical decision-making
✅ Which emulsifiers were included in the study, and how “high” vs. “low” intake compares to typical dietary exposure
✅ Practical strategies for counseling patients who ask about emulsifiers, thickeners, or ultra-processed foods
✅ Key limitations — why this study is important but not definitive
✅ How to translate the findings into realistic, evidence-based guidance that patients can actually follow
As interest grows in the relationship between diet, additives, and IBD, this session helps dietitians cut through the hype — from sensational headlines to cautious evidence-based counselling — so you can confidently answer patient questions and make informed recommendations.
A must-watch for dietitians working in GI, IBD, and chronic disease nutrition — or anyone who wants a deeper, evidence-based understanding of how food additives may (or may not) influence human health.