الفهرس 
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Abstract
Ulcerative colitis, a subtype of inflammatory bowel disease, is limited to the mucosal layer of the colon and rectum.
It has been suggested that a Western diet characterized by a high content of refined carbohydrates, saturated fatty acids, red meat, and processed meat and a low content of fruits, vegetables, legumes, and fibers increases the risk of ulcerative colitis development through significant pro-inflammatory impacts on the host immune system and microbial composition or function.
In addition, prospective cohort studies have reported several dietary factors, such as red meat intake and processed meat intake, to be associated with the increased risk of disease relapse in ulcerative colitis patients. Also, Recent data from a few single-centre studies have pointed to a change in the disease incidence that is usually explained by lifestyle changes, such as urbanisation, and changes in alimentary habits, such as greater consumption of fast food, greater consumption of carbohydrates, and a lower daily intake of alimentary fibres.
Here, in the current study over one-year’s duration a total of 70 patients was diagnosed as ulcerative colitis came for follow up in Outpatients Clinic. The study aimed to study the demographic and dietary pattern of pattern of patients with ulcerative colitis in our locality.
In the current we found that patients with high fiber diets had better disease outcome with low disease severity. Majority of low fiber diets (76.7%) had frequent diarrhea > 10 times. Meanwhile, majority (62.5%) of patients with high fiber diets had frequent diarrhea < 4 times. As regard disease severity based on endoscopic assessment; up to 63% of those patients with high fiber diets had mild disease severity and up to 47% patients with low fiber diet had severe disease and received biological therapy.
The most frequently used diets beans (85.7%), cereals (88.5%) and fast based food (68.6%) while meat (62.8%%), sea food (71.4%) and eggs (65.7%) are less frequently eaten diets in the studied patients. Both groups of patients based on severity had insignificant differences as regard dietary profile with except of patients with severe disease were frequently eating beans (100% vs. 80.4%; p= 0.03).
In conclusion different dietary contents have greatly affected in patients with ulcerative colitis. Patient education and disease knowledge is a key determinant of the clinician patient relationship and a key outcome modifier in chronic disease.
Our findings evaluate the important role nutritionists and clinicians treating ulcerative colitis patients might play in guiding information needs through a collaborative patient-centered approach. Future research attempting to unravel the role of the gut microbiome will need to explore how food groups fit in, and the potential for a genetically susceptible individual with “pro-inflammatory” eating habits. Indeed, understanding aspects of diet, before developing ulcerative colitis will provide vital clues and a meaningful picture of the potential link between diet and ulcerative colitis.