When you consider studies show proteobacteria are higher in crohn's it makes you wonder if preservatives in the food supply are also contributing to the development of IBD. This study tested sodium benzoate, sodium nitrite, potassium sorbate(a form of sorbic acid) and sodium sulfite.
https://pdfs.semanticscholar.org/8e7d/025a4e007884843976d7a31e90b722a33a7a.pdfWhen tested the effect of the presence of AMFA (Antimicrobial food additives) in diet in vivo, we have found that low AMFAconcentrations decrease the diversity of human gut microbiota, specifically the Actinobacteria and Verrucomicrobia phyllum disappear, and increase the representation of the Proteobacteria Phyllum, high AMFA concentrations in diet entirely disrupt the gut microbiota ecosystem with the Proteobacteria phyllum overgrowth.
https://www.nature.com/articles/nrgastro.2012.14Individual Proteobacteria, in particular (adherent-invasive) Escherichia coli, Campylobacter concisus and enterohepatic Helicobacter, have all been associated with the pathogenesis of IBD.
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