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Background: Westernization, above all associated changes in diet, has been postulated to be one of the most important factors contributing to the increasing incidence in inflammatory bowel disease (IBD), consisting mainly of Crohn’s disease and ulcerative colitis. Summary: Diet represents a crucially important and intuitively relevant topic for IBD patients. Although a substantial number of patients are prone to follow dietary advice from a variety of sources, including the lay press, there is intriguingly little scientific evidence for such an incitement. This may result in physicians being insufficiently informed about various aspects of nutrition, precluding adequate guidance of their patients with IBD. Importantly, IBD patients are at risk to develop deficiencies in iron, vitamin B12, folic acid, and several micronutrients, which may even be more pronounced in patients with active disease and those following a restrictive diet. This review aims to summarize the latest data from clinical and epidemiological studies investigating diet and its effect on the course of the disease and to outline the most important nutrient deficiencies in IBD patients. Key Messages: A western diet with an imbalance between omega-6 (n-6)/omega-3 (n-3) polyunsaturated fatty acids (PUFAs), in favor of n-6 PUFAs, may increase the risk of IBD, whereas a diet high in fruits and vegetables may decrease the risk of IBD. Many approaches to influence the course of IBD with dietary intervention exist. However, to induce or maintain remission in IBD with a change of diet is still in its infancy, and more dietary research is needed before we can apply it in daily practice. Patients with IBD, even in remission, have to be screened regularly for malnutrition.

Background: The absence of standardized methodologies for Nutrition Assessments, in contrast to other healthcare professions, may stem from concerns regarding potential loss of clinical reasoning. However, it is imperative to emphasize that collecting items for intervention, monitoring, and evaluation plays a vital role in the outcome of dietary interventions. Research Objective: This study aims to explore the current state of Nutrition Assessments in Switzerland and survey the profession's perspectives on the need for standardizing this practice. Methods: A sequential explanatory mixed methods approach was employed. A cross-sectional survey involving 86 dietitians was conducted, utilizing 106 items from the Nutrition Care Process Terminology under the \"Nutrition Assessment\" category. Descriptive statistics were used to calculate the frequency of item collection. Additionally, expert interviews with seven dietitians were performed. Transcripts of the interviews were subjected to content analysis following the Kuckartz method. Results: The findings revealed that 38 items were frequently collected within a relatively short timeframe of 20 to 30 minutes. Dietitians primarily focused on situational and case-oriented decision-making, prioritizing these approaches over instrument-based methods. Many dietitians relied on their own self-developed tools, which they internalized over time. Physical examinations were infrequently conducted, and limited biochemical data were collected. Factors contributing to the variability in assessment practices included structural conditions, lack of model learning, and the individual understanding of the professional role. Discussion: The study indicates that while dietitians collect items for intervention planning, less attention is given to monitoring and evaluating outcomes. The absence of standardized methodologies necessitates reliance on model learning, resulting in considerable variability in assessment practices. However, addressing concerns about potential loss of clinical reasoning through standardization can be achieved by integrating complex learning theories. Our study suggests the establishment of Core Set Variables as an implication for future research.

Nowadays, celiac disease is well-established in internal medicine as an autoimmune disease induced by gluten as a trigger. Undoubtedly similarly well-established is the gluten-free diet. It is the only recognized therapy for celiac disease to date. However, this presents some pitfalls in its implementation, which will be discussed in the following review. In addition, current developments that have the potential to significantly change both diagnosis and treatment of celiac disease are discussed. On the one hand, such an outlook was chosen since colleagues want to be \"ready\" when such developments are integrated into daily clinical routine. On the other hand, the realization that the field of mucosal immunology is moving forward has the potential to lift the spirits of the reader.Nowadays, celiac disease is well-established in internal medicine as an autoimmune disease induced by gluten as a trigger. Undoubtedly similarly well-established is the gluten-free diet. It is the only recognized therapy for celiac disease to date. However, this presents some pitfalls in its implementation, which will be discussed in the following review. In addition, current developments that have the potential to significantly change both diagnosis and treatment of celiac disease are discussed. On the one hand, such an outlook was chosen since colleagues want to be \"ready\" when such developments are integrated into daily clinical routine. On the other hand, the realization that the field of mucosal immunology is moving forward has the potential to lift the spirits of the reader.

GoCARB is a computer vision-based smartphone system designed for individuals with Type 1 Diabetes to estimate plated meals’ carbohydrate (CHO) content. We aimed to compare the accuracy of GoCARB in estimating CHO with the estimations of six experienced dietitians. GoCARB was used to estimate the CHO content of 54 Central European plated meals, with each of them containing three different weighed food items. Ground truth was calculated using the USDA food composition database. Dietitians were asked to visually estimate the CHO content based on meal photographs. GoCARB and dietitians achieved comparable accuracies. The mean absolute error of the dietitians was 14.9 (SD 10.12) g of CHO versus 14.8 (SD 9.73) g of CHO for the GoCARB (p = 0.93). No differences were found between the estimations of dietitians and GoCARB, regardless the meal size. The larger the size of the meal, the greater were the estimation errors made by both. Moreover, the higher the CHO content of a food category was, the more challenging its accurate estimation. GoCARB had difficulty in estimating rice, pasta, potatoes, and mashed potatoes, while dietitians had problems with pasta, chips, rice, and polenta. GoCARB may offer diabetic patients the option of an easy, accurate, and almost real-time estimation of the CHO content of plated meals, and thus enhance diabetes self-management.

Zusammenfassung Zöliakie ist als eine durch Gluten als Krankheitstrigger induzierte Autoimmunerkrankung inzwischen gut in der Inneren Medizin etabliert. Fraglos genauso gut etabliert ist die glutenfreie Diät als bislang einzig anerkannte Therapie der Zöliakie. Diese bietet in ihrer Durchführung allerdings einige Fallstricke, auf die im vorliegenden Beitrag eingegangen wird. Zudem werden aktuelle Entwicklungen beschrieben, die das Potenzial haben, sowohl die Diagnostik als auch die Therapie der Zöliakie deutlich zu verändern. Ein solcher Ausblick ist einerseits angezeigt, weil die Kollegen vorbereitet sein wollen, wenn solche Entwicklungen in den klinischen Alltag integriert werden. Andererseits hat die Erkenntnis, dass sich das Feld der mukosalen Immunologie bewegt, das Potenzial, die Stimmung des Lesers zu heben.

A risk of cross-contamination exists when preparing a gluten-free (GF) meal in kitchen facilities that usually handle gluten-containing (GC) foods. Cross-contamination with gluten may occur during the preparation or cooking process; however, published data are lacking on gluten cross-contamination from kitchenware. This study was conducted to determine whether cross-contamination occurs through shared domestic kitchenware and, if so, which cleaning method is most reliable for avoiding this cross-contamination. Kitchenware (wooden spoon, colander, ladle, and knife) previously used to cook and/or prepare GC foods was used for the preparation of GF foods (bread and pasta). The gluten concentration of the GF foods was then determined using an established enzyme-linked immunosorbent assay. A PCR assay was also used to detect the presence of wheat ω-gliadin DNA in the food samples. Three cleaning methods were assessed to determine the concentrations of gluten and wheat DNA in GF foods cooked with utensils cleaned directly after the preparation of GC foods. Contrary to our expectations, gluten was not detected in relevant and quantifiable amounts in our samples (<20 mg/kg). The cleaning method used did not influence gluten concentrations: all samples contained <10 mg/kg. Based on PCR analyses, the only sample with lower cycle threshold ( C ) values (i.e., higher concentration of wheat DNA) was from the contaminated ladle used to serve GF pasta. This outcome led to the hypothesis that shared ladles pose a higher risk for contamination of GF foods than do shared wooden spoons, colanders, or knives. Cross-contamination with gluten in a kitchen environment may occur, but kitchen utensils used for preparing GC pasta and for cutting GC bread should not pose a relevant problem to patients with celiac disease, at least in a domestic environment.