Diet Against Crohn’s Disease

Not eating enough fruits, vegetables and fiber is associated with a greater risk of developing Crohn’s disease. So, what happens when you eat more?

This study analyzed the diets of 341,519 people who did not have inflammatory bowel disease at the start of the study and followed them for an average of 13.4 years. All of them were from Europe.

Compared to people who ate the least combined fruits, vegetables, legumes and potatoes, people who ate the most had a 56% lower risk of developing Crohn’s disease.

When the foods were broken down, a list of especially beneficially ones emerged. Those who ate the most apples, pears, bananas, mushrooms, onion and garlic reduced their risk of Crohn’s disease by 42%.

For some reason, higher potato intake was associated with a higher risk of ulcerative colitis.

The American Journal of Gastroenterology. June 24, 2025;10.14309.

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