The Sourdough School

BREAD COURSES || NUTRITION TRAINING || DIGESTION ANALYSIS || PERSONALISED BREAD

Learn to bake, eat, and share the healthiest bread in the world. Discover how to bake as Lifestyle Medicine from the walled gardens of Dr Vanessa Kimbell’s beautiful Victorian home in rural Northamptonshire in the UK, where we train healthcare professionals, teach bakers, and support individuals to bake personalised bread using nutrigenetics and gut health assessments.

+44(0)7813308301
[email protected]
Follow on Instagram
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Student Login

Book a consultation

Navigation
  • courses
    • Book a Call
    • 12 week Bread Delivery Gut Reset Course
    • 1 Day Practitioner BALM Training Day
    • 3 Day Bake for Heath Workshops
    • 6 Day Reset Retreat
    • Annual Tuscan Retreat
    • The Diploma
  • Personalisation
    • Bread & Health Assessments
    • Personalising Bread
    • Personalising Bread Using Nutrigenetics
    • Priority Access: Join the Waiting List
  • About
    • About The Sourdough School
    • Contact Us & FAQ
    • General FAQ’s about The School
    • Request a Callback
    • Where to stay & more
    • Reviews
    • The Team
    • A Social Enterprise
    • Contributors & Guest Tutors
    • What Our Students Say
    • Login
  • Our Approach
    • Baking as Lifestyle Medicine (BALM)
    • Prove it – The Case Studies
    • 12 Week Student Support Pack
    • Bread as Preventative Health
    • Training Bakers & Healthcare Professionals
    • Diversity Bread™
    • BALM & Bread in The Blue Zone
    • Proven: Bread Podcast
  • Admissions
    • Request a callback
  • Shop
    • Our Flour and Ingredients
    • Our Books
    • Equipment
    • Flours From Farmers Directory
    • Add Farmer to the Directory

598 - ‘Risk factors for vitamin D deficiency in patients with Crohn’s disease’. Journal of Gastroenterology. 39, pages 527–533

Reference Number: 598

Year: 2004

Authors: Masahiro Tajika, Akira Matsuura, Tsuneya Nakamura, Takashi Suzuki, Akira Sawaki, Tetsuya Kato, Kazuo Hara, Kenji Ookubo, Kenji Yamao, Masahiko Kato and Yasutoshi Muto

Link: Link to original paper

Health: Crohns | Inflammatory bowel disease

Nutrition: Vitamin D

Summary

Background

Although the pathogenesis of osteopenia in Crohn’s disease is not established, vitamin D deficiency is thought to be an important risk factor. However, little is known about the prevalence of vitamin D deficiency in patients with Crohn’s disease in Japan. This study aimed to clarify the prevalence of vitamin D deficiency in patients with Crohn’s disease in Japan and to examine the possible causes of the deficiency.

Methods

We investigated serum 25-hydroxyvitamin D (25-OHD) levels, various laboratory parameters, and patient histories in 33 outpatients (25 men, 8 women; median age, 37 years; range, 26–57 years) and 15 age- and sex-matched healthy controls (8 men, 7 women; median age, 37 years; range, 24–57 years) and assessed risk factors for vitamin D deficiency.

Results

Although patients with Crohn’s disease did not have significantly lower serum concentrations of 25-OHD than controls, 9 of 33 patients (27.3%) were considered vitamin D deficient (serum 25-OHD level ?10?ng/ml) compared with only 1 of 15 (6.7%) controls. Serum 25-OHD levels were significantly related to disease duration (r = 0.46, P = 0.003), Crohn’s Disease Activity Index (CDAI) score (r = 0.44, P = 0.005), International Organization for the Study of Inflammatory Bowel Disease score (r = 0.30, P < 0.05), and serum values of ferritin (r = 0.34, P = 0.03), C-reactive protein (r = 0.34, P = 0.03), total cholesterol (r = 0.31, P = 0.04), and intact parathyroid hormone (r = 0.23, P < 0.05). A logistic regression analysis was performed to investigate the ability of variables to predict low or normal 25-OHD values. Results showed that disease duration (P = 0.03) and CDAI score (P = 0.04) could predict the occurrence of vitamin D deficiency (r 2 = 0.472, P = 0.0004).

Conclusions

Vitamin D deficiency exists in patients with Crohn’s disease in Japan. 25-OHD levels should be assessed in patients who have had Crohn’s disease for a long time (>15 years) and who have been in the active stage of the disease for long periods.

Take a look at our courses at The Sourdough School

All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Email Sign Up

BANT Member
Lifecode GX

Terms and Conditions | Privacy Policy
Copyright © 2025 Vanessa Kimbell
Call +44 (0)7813308301 | Email [email protected]
Registered in England & Wales: 08412236
Website by Callia Web