Research has revealed that consuming ultra-processed foods can significantly increase the likelihood of experiencing severe Crohn’s disease flare-ups.
While a connection between diet and Crohn’s disease has been established for years, this latest research highlights specific food groups that may exacerbate the condition.
The findings were presented at the United European Gastroenterology conference in Vienna, Austria, show that eating foods such as bread, pastries, starches, oils, and spreads may raise the risk of a relapse by nearly threefold.
Approximately 500,000 people in the UK live with Crohn’s disease, a condition characterised by chronic inflammation of the gut.
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This disease often leads to extreme discomfort, including abdominal pain, diarrhoea, fatigue, and drastic weight loss.
For some, it can also result in bowel obstructions, making digestion difficult.
Ultra-processed foods, which often contain multiple artificial ingredients not typically used in home cooking, are known to have adverse health effects.
This study demonstrates that patients who consume more of these foods are more likely to suffer from a relapse, even when their condition is managed with medication.
The year-long study tracked over 100 individuals with Crohn’s disease, recording incidents where flare-ups were so severe that they required changes in medication, hospital admissions, or even surgery.
It was found that participants who had a higher intake of ultra-processed foods were twice as likely to experience relapses compared to those with a more natural diet.
The researchers emphasised that a diet typical of Western countries may be a key contributor to Crohn’s disease symptoms returning.
They also highlighted the need for further research into emulsifiers, a common ingredient in many ultra-processed foods, as a potential underlying cause of these flare-ups.
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Earlier research, published in Clinical Gastroenterology and Hepatology, found that diets rich in ultra-processed foods increased the risk of developing Crohn’s disease by 70%.
However, this new study is the first to explore how such foods can impact the disease after initial treatment.
Health experts are calling for these findings to inform future treatment plans for Crohn’s disease patients.
Dr Chen Sarbagili Shabat, a clinical dietitian from Tel Aviv Medical Center in Israel, said: ‘In treating Crohn’s disease, it is important not only to manage active symptoms but also to maintain remission in the long term.
“We now understand more about how environmental factors, especially diet, play a role in this condition. By controlling diet, we can help to both treat active Crohn’s and manage it in its remission phase.”
