GI Nutrition Foundation

09/02/2026

Fatigue can be one of the most difficult symptoms to manage when living with IBD. 💚

It can be influenced by a range of factors, including inflammation, anaemia, malnutrition, pain, stress and medication side effects.

While there is no single solution, practical strategies such as prioritising sleep, eating and drinking enough, gentle movement, stress management, getting outdoors and pacing yourself can all help support energy levels.

If fatigue is persistent or worsening, speak to your healthcare team so the underlying cause can be explored.

👉 Swipe through for 7 practical ways to help manage fatigue with IBD.

📚 Read the full article on the GI Nutrition Foundation website.
https://www.ginutritionfoundation.org/lifestyle/7-ways-to-combat-fatigue-with-inflammatory-bowel-disease

08/28/2026

We’re excited to bring the Nutrition Hub to UEG Week 2026 in Barcelona!

Created by the GI Nutrition Foundation in collaboration with UEG, this is the first Nutrition Hub of its kind at UEG Week. An interactive space designed to bring evidence-based nutrition science to life for healthcare professionals.

🥦 Explore 4 interactive learning stations and chat with our team of GI nutrition experts throughout the conference.

🍴 Take part in our food experience and see and taste how food and preparation can be adapted for different GI conditions.

💻 Discover practical digital resources, with our GI dietitians on hand to talk you through the tools and how they can support clinical practice.

🎤 Join our Meet the Experts sessions, with multiple presentations running each day across the conference.

From fibre and dietary approaches to practical tools for patient conversations, the Nutrition Hub is designed to make nutrition in GI care more practical, approachable and easier to apply.

📍 Barcelona | 17–20 October 2026

We can’t wait to welcome you to the Nutrition Hub at UEG Week 2026. 💚

🔗 Find out more about the Nutrition Hub on our website:https://www.ginutritionfoundation.org/event/nutrition-hub-at-ueg-week-2026

Discover the Nutrition Hub at UEG Week 2026, featuring interactive GI nutrition education, expert talks, practical resources, and evidence-based guidance.

08/24/2026

Meal planning doesn’t have to mean spending hours in the kitchen or planning every meal perfectly. 🥗📝

Starting small can make a big difference. Planning just a few days ahead, keeping a list of go-to meals, batch cooking when it helps, and checking what you already have at home can save time, reduce food waste and make busy weeks feel more manageable.

A little preparation can also make it easier to stay consistent with your nutrition goals and avoid last-minute food decisions.

💚 Swipe through for simple meal planning tips you can start using this week.

For more practical guidance, read our full Meal Planning Guide for Beginners on the GI Nutrition Foundation website.

https://www.ginutritionfoundation.org/lifestyle/meal-planning-guide-for-beginners

08/20/2026

Can diet help reduce inflammation in Crohn’s disease, even when symptoms are quiet? 🔬🥦

A recent randomized controlled trial explored the Tasty&Healthy diet, an 8-week whole-food, formula-free dietary approach, in children and young adults with Crohn’s disease who were clinically well but still had evidence of bowel inflammation.

The study found that 53% of participants following the diet achieved a greater than 50% reduction in faecal calprotectin, compared with 7% of those continuing their usual diet.

The diet was also relatively well adhered to, with 77% adherence by self-report.

These findings are promising, but the study was small and ended early, so further research is needed.

Another interesting step in understanding how diet may complement medical treatment in Crohn’s disease.

For more info refer to our Tasty&Healthy page on the GI Nutrititon Foundation website: mhttps://www.ginutritionfoundation.org/dietary-options/tasty-heathy

Reference: Plotkin L et al. Clin Gastroenterol Hepatol. 2026.

08/15/2026

Struggle to tolerate bread? It may not always be the gluten.

For some people with IBS, fructans a type of fermentable carbohydrate found in foods such as wheat, rye, onions and garlic and may contribute to symptoms like bloating, gas and abdominal discomfort.

Fructans are not well absorbed in the small intestine and are fermented by gut bacteria, which can trigger symptoms in some people.

Importantly, feeling better when reducing wheat doesn’t necessarily mean gluten itself is the problem.

Before removing gluten from your diet, make sure coeliac disease has been ruled out first. Initial blood testing usually includes tTG-IgA and total IgA, and you need to still be eating gluten for the results to be reliable.

For more evidence-based information on IBS and nutrition, visit the GI Nutrition Foundation website and explore our free resources.

08/10/2026

Back to school can bring extra challenges for children managing GI issues 🎒💚

A little preparation can make a big difference, from planning familiar lunches and making bathroom access easier, to keeping school staff informed and having a health kit ready.

Swipe through for a few practical tips to help children feel more comfortable and supported at school.

📚 Read the full Back-to-School guide on the GI Nutrition Foundation website.

08/07/2026

Our August newsletter is landing in inboxes today! 📩

This month’s Back-to-School Edition includes:
🥪 Practical lunch and snack ideas
🎒 Tips for supporting children with GI conditions at school
🔬 The latest GI nutrition research
📍 Updates from the GI Nutrition Foundation, including UEG Week 2026

Keep an eye on your inbox for plenty of evidence-based nutrition information, practical resources and new recipes.

Not subscribed yet? Join through the GI Nutrition Foundation website.

08/03/2026

Fibre isn't just about what you eat... it's also about how it's prepared. 🥕🥣

Many people think managing GI symptoms means avoiding fibre altogether. But for some people, it's not always the fibre itself it's the texture that can make the difference.

Simple changes such as cooking, stewing, blending, mashing or grating fibre-rich foods may help make them easier to tolerate while still allowing you to benefit from fibre.

Remember, everyone's tolerance is different. If you're living with a GI condition, finding the right type, texture and amount of fibre for you is key.

💚 Looking for more practical tips? Our "What Should I Eat During an IBD Flare?" resource includes a dedicated section on preparing foods during a flare, with practical advice on:
✔️ Steaming, baking and boiling
✔️ Peeling fruit and vegetables
✔️ Blending soups and smoothies
✔️ Batch cooking simple meals
✔️ Preparing foods to make them easier to tolerate

Visit our website to explore the full resource.

07/30/2026

We're delighted to welcome Merck as a Supporter-level Partner of the GI Nutrition Foundation. 💚

This partnership reflects our shared commitment to improving access to evidence-based nutrition information and supporting individuals and families affected by gastrointestinal conditions.

We're grateful for Merck's support and look forward to working together to help advance education and awareness in GI nutrition.

07/27/2026

Looking for trusted nutrition information? 📚

Finding reliable nutrition advice online can be overwhelming, especially when you’re living with a gastrointestinal condition.

That’s why we’ve created our FREE Resource Library – a collection of evidence-based nutrition guides designed to help you better understand your condition and make informed food choices.

Our resources are designed to provide clear, practical nutrition advice based on the latest evidence.

Whether you’re looking for information on:
💚 IBD
💚 IBS
💚 Coeliac disease
💚 Eosinophilic oesophagitis (EoE)

…our Resource Library is here to help.