Navigating the complexities of diet and its impact on health can be a challenging journey, especially for those living with chronic conditions such as Crohn's disease. For our members of the over-60s community, understanding the relationship between what we eat and how we feel is crucial. A recent study has shed light on a significant dietary concern that could be affecting many without their knowledge: the consumption of ultra-processed foods and its link to debilitating bowel disease flare-ups.


The study, presented at the United European Gastroenterology conference in Vienna, Austria, has revealed that ultra-processed foods, commonly consumed items such as bread, pastries, starches, oils, and spreads – can significantly increase the risk of Crohn's disease relapse. These findings are particularly concerning given that Crohn's disease affects approximately half a million Britons, with symptoms that can range from agonising pain and diarrhea to exhaustion and extreme weight loss.


Ultra-processed foods (UPFs) are characterised by their extensive list of ingredients, many of which are not typically found in home kitchens. These foods are often high in additives, preservatives, and emulsifiers, which researchers are investigating as potential culprits behind the inflammation exacerbating Crohn's disease.


The study followed over 100 individuals with Crohn's disease for a year, monitoring the occurrence of relapses – defined as flare-ups severe enough to necessitate a change in medication, hospitalisation, or surgery. The results were telling: participants with a high intake of ultra-processed foods experienced more than double the number of relapses compared to those who consumed fewer UPFs.

This research builds on previous findings published in the Clinical Gastroenterology and Hepatology Journal, which indicated that a diet high in ultra-processed foods could increase the risk of developing Crohn's disease by 70 per cent. However, the latest study is the first to demonstrate the impact of diet on the disease post-treatment, highlighting the importance of dietary management even when the disease is in remission.

Dr. Chen Sarbagili Shabat, a clinical dietician from Tel Aviv Medical Center, Israel, emphasises the need to understand environmental factors associated with Crohn's disease. 'In addition to treating active inflammatory bowel disease, we want to maintain remission for the long term,' she explains. 'It's highly important we know environmental factors are associated with the disease, so we can treat active disease with diet. Likewise, we can manage Crohn's disease in remission with diet.'


For our senior members who may be managing Crohn's disease or other inflammatory bowel conditions, this study reminds us of the power of diet in both triggering and alleviating symptoms. It's essential to be mindful of the types of foods we consume, opting whenever possible for whole, unprocessed foods that are kinder to our digestive systems.

If you or someone you know is struggling with Crohn's disease, consider consulting with a healthcare professional or a registered dietitian who can provide personalised dietary advice. Making informed choices about what we eat can help manage symptoms and improve overall quality of life.

We encourage our readers to share their experiences and tips for managing diet and Crohn's disease in the comments below. Your insights could be invaluable to someone else in our community. Remember, while we may not control everything about our health, we can certainly take steps to nourish our bodies with the best possible foods for our unique needs.