
The study assessed how dietary fatty acids (FA) influence inflammation and oxidative stress in Crohn’s Disease (CD). The CD-TDI group showed increased n-3 polyunsaturated fatty acid intake and reduced pro-inflammatory n-6 fatty acids, improving oxidative stress markers. Inverse correlations between malondialdehyde and diet quality highlight potential therapeutic targets in dietary FA composition. These findings suggest dietary interventions may improve CD management by modifying the erythrocyte membrane fatty acid profile.
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