Understanding the Impact of Diet on Crohn’s Disease

Inflammatory bowel disease (IBD), which includes Crohn’s disease and ulcerative colitis, involves chronic inflammation of the intestines. Preventing IBD remains a challenge, but recent research highlights the role of diet in influencing disease risk.

A comprehensive systematic review and meta-analysis published in The Lancet examined over 70 studies involving more than 2 million participants over an average of nearly 13 years. The findings reveal that dietary choices significantly affect the risk of developing Crohn’s disease.

Key findings include:

• Ultraprocessed and inflammatory diets are linked to an increased risk of Crohn’s disease.
• Adopting a Mediterranean or other healthy dietary pattern, rich in fiber and minimally processed foods, may reduce risk.
• Consumption of omega-3 fatty acids, fish oil, and plant flavonoids is associated with lower disease risk.
• Dietary patterns containing less red and processed meats, and more vegetables and whole grains, are protective.

How diet influences Crohn’s and ulcerative colitis

While diet does not appear to have a consistent impact on ulcerative colitis, it plays a notable role in Crohn’s disease development. High intake of ultra-processed foods and inflammatory diets enhances risk, whereas high-fiber, plant-based diets, especially those similar to the Mediterranean diet, are beneficial.

Implications for prevention and management

These findings suggest that nutritional counseling emphasizing reduction of ultra-processed foods could be vital in preventing Crohn’s disease. Incorporating dietitians into IBD care and focusing on healthy dietary patterns may help lower disease risk and support management.

Dr. Emma Halmos, a gastroenterology expert, highlights that tailored dietary advice could be key for individuals at risk, emphasizing plant-based foods and fiber while limiting processed foods.

Learn more about dietary strategies to reduce Crohn’s disease risk and support intestinal health.