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Poached salmon with carrot and celery purée (source: EFCCA)

CCA’s recipes are not tailored to individual requirements. Please review recipes to ensure they are appropriate for you from an IBD and broader diet perspective. If you think the consumption of certain foods leads to uncomfortable digestive or other symptoms, please speak to your health care professional. Consider connecting with a specialist GutSmart Dietitian and/or Psychologist.

Ingredients (serves 2)

Skinless salmon fillet, 2 pieces
• white wine, 100 mL
• 1 large shallot, chopped into large pieces
• 1 bay leaf
• salt

Carrot and celery purée

Ingredients (serves 2)
• celery root, 200 g
• carrots, 200 g
• butter or olive oil, 10 – 15 g
• 1/4 teaspoon of salt

Preparation for the salmon

Put salmon fillets in a sauté pan. Add the shallot, bay leaf, wine, and boiling water to the pan, so that it covers the salmon fillets.

Simmer over low heat for about 10 minutes. Remove the salmon from the pan, put it on a serving plate, dry it with a paper towel and add a pinch of salt. In the
meantime, prepare the carrot and celery purée and sweet potato chips. Poached salmon with carrot and celery purée and sweet potato chips should be served
with a watercress salad with lemon juice dressing, and a drizzle of olive oil.

Preparation for the puree

Boil the celery root and carrots in a bit of water, drain the boiled vegetables, add a bit of butter or oil, add some salt and mash them into a purée.

Source: EFCCA

Image source: Unsplash

PBS listing of Velsipity for treatment of UC

Pfizer Australia has announced the reimbursement of its oral S1P receptor modulator on the PBS for the treatment of moderate to severe active Ulcerative Colitis, as reported by Pharmacy Daily.

The PBS has listed Velsipity (etrasimod), which is indicated for adults with an inadequate response, loss of response or intolerance to conventional, biologic or JAK inhibitor therapies.

CCA CEO Leanne Raven welcomed the PBS listing.

“It’s encouraging to see treatments like Velsipity listed on the PBS, providing another subsidised treatment option for those who need it,” Raven said.

Expanded access to funded shingles vaccine

The federal government has expanded access to the shingles vaccine to cover individuals aged 18 to 64 who are at a moderate to high risk of herpes zoster as advised by the ATAGI.

Leanne Raven, Chief Executive Office, Crohn’s and Colitis Australia said that Australians living with auto-immune diseases such as Crohn’s or Ulcerative colitis need as much support as possible to avoid developing conditions that can further impact their day-to-day life.

“This is especially important for those who have to take certain immunosuppressants, as they are at an even greater risk of developing other health conditions such as infections, or cardiovascular disease depending on their treatment.”

Patients are encouraged to talk to their GP or gastroentorologist about their eligibility for this vaccine.

Ingredients (serves 2):

• 2 large slices of homemade sourdough bread
• extra virgin olive oil
• 12 asparagus (green, cultivated or wild asparagus)
• 2 large free-range eggs
• Parmesan cheese (optional)

Preparation:

Toast the bread in the pan, over high heat. Once it is crisp and golden brown, remove it from the pan to a plate or board, and brush it with some olive oil. Remove the woody ends of the asparagus and blanch them in salted water for up to 5 minutes. Drain the asparagus and put them on top of the toasted bread.

Poach two eggs for a couple of minutes in water with some salt and vinegar. Put each egg over the
asparagus, and sprinkle with a bit of parmesan cheese (optional)

“I know now that I am stronger” – Trish’s story

Trish shared her story a few months after completing the Gold Coast Marathon in July 2024.

I was diagnosed when I was 15.

It feels like it happened over night. One minute I was fine, then I was going to the toilet 10-plus times a day. I would eat and immediately have to go to the toilet. Due to my age and the rapid weight loss I was experiencing, my parents thought i had an eating disorder. They couldn’t believe I needed to go to the bathroom so quickly after eating.

I grew up in Ireland and it took me over six months to get an appointment with a specialist. I am very fortunate that my parents had private health insurance. It took a bit of time, but I was eventually diagnosed with ulcerative colitis. This diagnosis changed to Crohn’s Disease. I am fortunate that my dad has colitis. He was a huge help when it came to understanding what was going on.

Following the diagnosis, I had access to a gastroenterologist and that was about it. Looking back, I should have been offered support from a psychologist and a dietitian. So many times, I was told that my symptoms weren’t related to food, which I do not believe to be true. About 25 years on from my diagnosis, there is so much more education and assistance available to people. Here in Australia, I think we are taking care of well and are provided with lots of treatment options.

Now aged 40, I feel I am the healthiest I’ve ever been and am more in control of the disease. I follow a healthy diet, and have an active lifestyle, which has made a massive improvement to my health and wellbeing. I’ve reduced my alcohol intake and do most of my own cooking.

Running has become a new outlet for me.

Exercise has been a big part of my life since Covid-19.

During lockdowns, I decided to make the most of the extra time I had. This started with a yoga challenge and slowly progressed to working out. Each week I felt my energy improve, and I felt I was in a better head space, which reduced my stress as well. I don’t think I realised that –with all these little changes to my lifestyle — I was feeling less bloated, i was going to the bathroom with healthier regularity. My sleep was so much better too.

I started running about three years ago. I couldn’t run 10 minutes without stopping but, with the help and motivation from my husband, I signed up for my first half marathon.

Over the last three years I have completed two half marathons and one full marathon and have booked my next half marathon in November. I run three to four times a week, with some of my runs lasting over three hours. I’ve found this to be great for my mind, but it definitely can take its toll on the body. I have learned that listening to my body is a priority. I need to rest when I am tired and fuel my body with good food. I am fortunate that another passion of mine is cooking so I cook all my food fresh and find alternative recipes to make sure the food I cook healthy and delicious.

The main thing I’ve learned in running marathons is that I’m more than my disease.

Sometimes you can let it take over your life and at times life can feel quite dark. I’ve spent time hooked up to a drip to take Infliximab and feeling sorry for myself. I’ve also been airlifted to hospital because I’ve suspected a bowel perforation.

I know now that I am stronger. I will have bad days as well as great days — and the good days generally outweigh the bad. Keeping myself healthy for myself and my family is number one. I have also learned that letting others help me and support me is not a sign weakness.

We are very fortunate to have so much information and medication options available to us. Listen to your body and trust your instincts. as you will know what works best for you.

Everyone has different symptoms and different triggers so find out what works for you.

Ingredients:

6 tablespoons of fine oats
• 2 dL of almond and coconut milk
(unsweetened)
• 1 tablespoon of chia seeds
• 1 teaspoon of agave syrup
• 1 small apple
• a pinch of salt
• 1 teaspoon of cinnamon
• coconut flakes or sliced almonds to
sprinkle on top
Mix oats, chia seeds, and almond and coconut milk in a bowl. Refrigerate overnight. In the morning, peel an apple, cut it into smaller pieces, put it in a pot with a pinch of salt, a bit of agave syrup and cinnamon and cook the mixture briefly while mixing until it softens. Add the apple mixture to overnight oats and sprinkle with coconut flakes or sliced almonds.

Preparation

Mix oats, chia seeds, and almond and coconut milk in a bowl. Refrigerate overnight. In the morning, peel an apple, cut it into smaller pieces, put it in a pot
with a pinch of salt, a bit of agave syrup and cinnamon and cook the mixture briefly while mixing until it softens. Add the apple mixture to overnight oats and sprinkle with coconut flakes or sliced almonds

RECIPE ATTRIBUTION: The European Federation of Crohn´s and Ulcerative Colitis Associations (EFCCA)

“The Live Fearless Challenge is so important. If we can get people with IBD exercising and moving, it can help with their quality of life.”

Watch the full Ticker News interview with CCA CEO Leanne Raven below

It’s also not too late to sign up to the Live Fearless Challenge!

www.livefearlesschallenge.com.au

Chronic pouchitis looks set to be added to the list of PBS indications for vedolizumab, following a positive recommendation by the Pharmaceutical Benefits Advisory Committee (PBAC).

Branded Entyvio, the agent was put forward for listing under the new indication by its importer, Takeda, under the Section 100 (Highly Specialised Drugs Program) at the PBAC’s meeting in July.

CCA looks forward to government advice on when this will be listed on the PBS.

You can read the PBAC recommendation here

Potato and Leek Soup Recipe

Serves: 6-8

This Potato and leek soup is a rich and comforting classic. It is highly customizable, so
feel free to make this soup your own! Maybe you might like to tweak the creaminess by
substituting milk or stock for a lighter version or omit the onions and add other
vegetables or herbs such as thyme or bay leaves.

Ingredients

● 3 leeks (pale part only), cleaned and sliced
● 1 brown onion, chopped (optional, can be substituted with more leeks)
● 3 Tbsp Olive oil
● 6-7 medium potatoes (around 800g-1kg), peeled and diced
● 1 tsp salt
● 2-3 cloves garlic, minced
● ½ tsp black pepper
● 4 cups chicken or vegetable stock
● 1 cup thickened cream (optional, can be substituted with milk or more stock)
● Fresh chives, chopped (for garnish)
● Cheddar cheese, grated (for garnish)
● Water (as needed)

Instructions:

Prepare the Vegetables:
Slice the leeks (using only the pale part) and finely chop the onion if using. Peel
and dice the potatoes into uniform pieces.
Sauté the Vegetables:
Heat a large pot over medium heat and add 3 tablespoons of olive oil.
Add the chopped onion and sliced leeks to the pot. Sauté for 5-7 minutes until
they are soft and translucent, stirring occasionally to prevent browning.
Add the minced garlic to the pot and cook for an additional 1-2 minutes before
removing the sautéed vegetables from the pot and setting aside.
Cook the Potatoes:
In the same pot, add the diced potatoes and water to cover them by 2-3 cm.
Bring to a boil over high heat, then reduce the heat to medium and simmer for 15
minutes or until the potatoes are tender when pierced with a fork.
Combine the Ingredients:
Once the potatoes are cooked, drain off most of the water, leaving just a small
amount in the pot to help with blending.
Return the sautéed leeks, onions, and garlic to the pot with the potatoes.
Add the chicken or vegetable stock, salt, and black pepper to the pot.
Blend the Soup:
Use an immersion blender to blend the soup until it reaches a smooth
consistency.
Add Cream and Adjust Consistency:
Stir in the thickened cream or milk, if using. If the soup is too thick, add more
stock or water until you reach your desired consistency.
Heat the soup gently over low heat, stirring occasionally.
Serve:
Garnish each serving with chopped fresh chives and a sprinkle of grated cheddar
cheese and enjoy.

New associations of Inflammatory Bowel Disease with clinical and behavioural traits

The cause of Inflammatory Bowel Disease (IBD) is still being researched but it is believed to involve the interactions of multiple complex factors such as genetics, the immune system, gut microbiome and certain environmental risks. Genetics plays an important role as up to 12% of IBD patients have a family history of IBD, with Crohn’s Disease (CD) having a higher risk compared to Ulcerative Colitis (UC). Past studies analysing the genome of people with IBD showed that there were around 230 gene types associated with IBD. Lifestyle risks are also well known to be associated with IBD. Smokers have a higher chance of developing CD but interestingly smokers that cease smoking have a higher chance of developing UC.

A study published in 2023 with a study size of thousands of patients with IBD has found previously unknown associations of IBD with various clinical and behaviour traits. The study utilised an extensive database of IBD patients which included information about ‘behavioural, diet-related, psychiatric, and clinical’ traits and compared it to the general population.

Some of the interesting correlations included:

Professional qualifications and obtaining a college/university degree was negatively correlated with IBD
Major dietary changes within the last 5 years because of illness was positively correlated with IBD
Certain foods such as white bread were positively correlated with CD whilst other types such as whole meal or wholegrain bread and salad and raw vegetable intake were negatively correlated with CD
The trait “seen a psychiatrist for nerves, anxiety, tension or depression” was correlated with IBD
General wellness traits such as “attendance/disability/mobility allowance: disability living allowance” was also corelated with IBD
Positive association of hay fever with CD

The above relationships should be interpreted to take into account confounding factors. Patients with IBD who have lower socioeconomic status have poorer health outcomes and this may explain the first correlation.Dietary change plays an important role in the development of IBD. Correlations 2 and 3 may be explained by the fact that raw vegetables contain a high amount of vitamin D and fibre which can decrease the risk of developing CD. Correlations 4 and 5 are in keeping with current research that suggests IBD can worsen anxiety and depression and that anxiety and depression can also worsen IBD. The cause for this is believed to be related to increase in proinflammatory markers, gut biome changes and changes to how the nervous system operates.

Further research will need to be undertaken to characterise the correlations between certain traits and IBD as correlation does not equal causation. Any information provided on this article is not aimed as medical advice. If you have any concerns or questions, we recommend you discuss them with your doctor.

The full article can be found here: Atlas Characterizing the Shared Genetic Architecture of Inflammatory Bowel Disease with Clinical and Behavioral Traits | Inflammatory Bowel Diseases | Oxford Academic (oup.com)

CCA has been nominated as a contender for NGO of the year by the Health Industry Hub!

It’s fantastic recognition of the work we do in providing support services and resources, and advocating for everyone living with Crohn’s Disease and colitis, collectively known as Inflammatory Bowel Disease.

If you have a moment – please consider voting for us using the link attached.

Voting 2024 – Health Industry Hub

Calling all adults with UC, you are invited to participate in a research study conducted by a collaborative group of international researchers and the Inflammatory Bowel Disease service at The Queen Elizabeth Hospital (South Australia, Australia).

Participation involves completion of an online survey which would contribute to valuable dietary research in ulcerative colitis.

Scan the QR code or follow the link for more information and link to the survey.

https://survey.redcap.sahealth.sa.gov.au/surveys/?s=7KPLLWRDR7XWJ3H3