| Interventions |
Intervention 1: Intervention group: Patients who were assigned to the intervention group participated in a 3-months dietitian-led dietary modification programme (low-fat, low-carb and high-protein diet). Participants were provided dietary guidelines in the form of an educational booklet and dedicated diet. The dietary guidelines of dietary modification programme primarily focused on the reduction of ulcerative colitis symptoms and nutritional deficiency risks. The provided guidelines endeavored to consolidate the existing documents as well as existing guidelines on diet and ulcerative colitis. The dietary modification programme consisted of recommendation that participants eat often and little (4-6 times per day), consume foods at a balanced temperature, decrease consumption of spicy foods, decrease excess intake of fat, decrease simple carbohydrate and drink adequate fluids. Moreover, increase good quality protein and eliminate dairy products in the presence of lactose intolerance. Furthermore, it included avoidance of margarine, limiting alcohol, caffeine and commercially prepared foods including fast foods, ready meals and canned foods. Intervention 2: Control group: Patients randomized to the control group received routine care at the inflammatory bowel disease center. Usual dietary advice included general oral and written information about healthy food choices based on the Healthy Eating Plate with 500% carbohydrates, 150% protein and 30% total fat. This composition was more parallel to the Iranian dietary pattern. |