GI Nutrition Foundation

04/06/2026

Happy Passover from all of us at the GI Nutrition Foundation ✡️

Wishing you a meaningful and joyful celebration with family, tradition, and food.

We’ve shared two recipe ideas from our April Newsletter!
🥣 Matzo Ball Soup
🥧 Crustless Quiche

These recipes are designed to be practical, adaptable, and suitable for a range of dietary needs! As always, individual tolerance can vary, so choose what works best for you.

🔗 Visit our website to explore more evidence-based recipes and nutrition resources.
https://www.ginutritionfoundation.org/recipes

Chag Sameach!

04/05/2026

Happy Easter from all of us at the GI Nutrition Foundation 🐣

We hope you’re able to enjoy the day with good food, family, and time to celebrate.

If you’re looking for some meal inspiration, we’ve shared two delicious recipes to help you enjoy Easter in a way that works for you:
🥚 Egg Shakshuka
🥗 Waldorf Chicken Salad

Our recipes are designed to be practical, balanced, and adaptable to a range of dietary needs, including gluten-free and other GI-friendly approaches.

As always, individual tolerance can vary, so choose what works best for you.

🔗 Visit our website to explore more recipes and nutrition resources: https://www.ginutritionfoundation.org/recipes?occasion=easter

Wishing you a happy and enjoyable Easter.

03/30/2026

Today we recognise National Doctors’ Day and thank doctors for their dedication to patient care.

In gastrointestinal health, doctors play a vital role in diagnosing and managing conditions such as inflammatory bowel disease (IBD), irritable bowel syndrome (IBS), celiac disease, and eosinophilic oesophagitis (EoE).

Nutrition is an important part of care in many of these conditions, and working together helps ensure patients receive comprehensive, evidence-based support.

We would also like to thank all the doctors who partner with the GI Nutrition Foundation for their ongoing support.

03/28/2026

Elimination diets are one of the key evidence-based strategies used in eosinophilic oesophagitis (EoE).

In EoE, certain foods can trigger an immune response that leads to inflammation in the oesophagus. Structured dietary elimination helps identify these trigger foods and can reduce inflammation and improve symptoms.

Different approaches may be used, including empiric elimination diets (such as the six-food elimination diet) or more targeted strategies. These approaches have demonstrated efficacy rates of approximately 50–70% in clinical studies.

As with all nutrition therapies, elimination diets should be individualised, nutritionally adequate, and guided by a healthcare professional as part of a broader treatment plan.

🔗 Visit our website to learn more about evidence-based nutrition strategies in EoE and explore the full references:
https://www.ginutritionfoundation.org/eosinophilic-esophagitis

03/24/2026

Join us in Chicago for an evening of evidence-based nutrition, conversation, and great food!

Step away from the convention floor and into the GI Nutrition Foundation’s inaugural interactive event, designed to bring nutrition science into real-world IBD care.

🍽️ Explore themed stations featuring:
• evidence-based dietary strategies in IBD
• curated dishes illustrating each approach
• subject-matter experts sharing clinical insights
• practical takeaways to bring back to your practice

This is a flexible, drop-in experience; arrive and depart at your convenience, and explore at your own pace.

📅 6:00–8:30 PM
📍 RPM Events Chicago
💡 Free to attend

Don’t forget to RSVP before April 20 to secure your spot, spaces are limited.
👉 Follow the link: https://ginutritionfoundation2026.rsvpify.com
👉 Or comment below or send us a message if you would like to RSVP, and we will send you the registration link.

We look forward to welcoming you for an evening that highlights how nutrition can be both impactful and practical in IBD care.

03/22/2026

Rethinking Fiber in IBD and IBS

Fiber plays an important, but often misunderstood, role in digestive health. For individuals with inflammatory bowel disease (IBD) and irritable bowel syndrome (IBS), fiber tolerance depends on disease activity, gut anatomy, how quickly food moves through the digestive tract, and individual response

While fiber has historically been restricted, current evidence supports a shift towards personalised fiber intake rather than avoidance.

Our fiber guide explores:
• How different types of fiber affect the gut
• Why fiber tolerance varies between individuals
• How fiber differs in IBS and IBD
• The role of fiber in gut microbiota and symptom management
• Practical tips to help you include fiber safely

When tolerated, fiber can support gut health, bowel function, and microbial diversity, but choosing the right type, amount, and timing is key.

🔗 Visit our website to explore our full evidence-based guide to fiber in IBD and IBS.
https://www.ginutritionfoundation.org/fiber-in-ibd-and-ibs

03/17/2026

Happy St. Patrick’s Day ☘️

A day to celebrate with good food and good company.

If you’re planning something special, why not try one of the recipes from our March newsletter, including homemade shepherd’s pie with cauliflower mash or herbed beef stew with carrots and celeriac.

Our recipes are designed to be practical, balanced, and adaptable to a range of dietary needs, helping you enjoy food in a way that works for you.

Wishing you a happy and enjoyable St. Patrick’s Day from all of us at the GI Nutrition Foundation.

https://www.ginutritionfoundation.org/recipes

03/15/2026

Happy Mother’s Day to all the mums out there doing an amazing job every day.

We also want to recognise and celebrate mothers living with gastrointestinal conditions such as inflammatory bowel disease (IBD), celiac disease, irritable bowel syndrome (IBS), and eosinophilic oesophagitis (EoE). Managing your health while caring for others takes strength and dedication.

We hope you’re able to take a moment today to celebrate and look after yourself too.

If you’re planning something special today, why not explore the recipe section on the GI Nutrition Foundation website for some delicious, gut-friendly meal ideas?

In our March newsletter, we’ve also shared two fantastic recipes: homemade shepherd’s pie with cauliflower mash and herbed beef stew with carrots and celeriac.

You can explore our recipe section on the website to see if these recipes are appropriate for your dietary needs.
▶️ https://www.ginutritionfoundation.org/recipes

03/11/2026

With so much nutrition misinformation circulating online, today we celebrate the expertise, dedication, and science-based knowledge that dietitians bring to healthcare. 💚

Dietitians are uniquely trained to assess, diagnose, and treat nutrition-related problems and to translate nutrition science into practical, evidence-based advice. They take a patient-centred, unbiased approach and tailor dietary guidance to individual needs.

Thank you to all dietitians for your commitment to helping people live healthier lives through safe, sustainable, and evidence-based nutrition care.

At the GI Nutrition Foundation, we’re proud to highlight the important work dietitians do in supporting people living with gastrointestinal conditions. 💚

03/07/2026

March is National Nutrition Month, a time to recognise the important role nutrition plays in health and disease.

In many gastrointestinal conditions, nutrition is a key part of management. In some cases, diet supports medical treatment. In others, diet can be an important part of treatment itself.

At the GI Nutrition Foundation, we’re committed to sharing evidence-based nutrition information for people living with inflammatory bowel disease (IBD), irritable bowel syndrome (IBS), celiac disease, and eosinophilic oesophagitis (EoE).

🔗 Visit the link: https://www.ginutritionfoundation.org

03/05/2026

Summary of the Research:

Your diet has measurable associations with your gut microbiota. A new systematic review of 80 controlled clinical trials examined how different dietary patterns influence the gut microbiome in both healthy and clinical adult populations.

Here’s what the evidence suggests: Dietary patterns such as Mediterranean, Japanese, Korean, calorie-restricted, high-polyphenol, high-fibre, plant-based, low-fat, and low-protein diets were associated with:
- Increased short-chain fatty acid (SCFA) or lactic acid–producing bacteria
- Reduced abundance of opportunistic pathogenic bacteria
- In some cases, lower inflammatory markers

In contrast, Western, animal-based, low FODMAP, ketogenic, and gluten-free diets were associated with:
- Reduced abundance of SCFA-producing bacteria

The takeaway?
Diet is a powerful modifiable factor linked to gut microbial composition, with potential implications for inflammation and disease risk. But context, clinical need, and individual factors matter.

For the full paper link: https://link.springer.com/article/10.1186/s12967-025-07428-9

03/03/2026

Our March newsletter is headed to your inbox on Thursday! This newsletter includes our exciting announcement about our official transition to the GI Nutrition Foundation.

This newsletter also includes highlights from the recent European Crohns and Colitis Organization (ECCO) on key focus areas that were addressed in nutrition and IBD research and care. Plus, nourishing and gut-friendly recipes to celebrate the lucky month of March!

It's not too late to sign up if you haven't already: https://loom.ly/qVr8hWk

Subscribe today to get the latest evidence-based updates straight to your inbox every month.

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