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How Ultraprocessed Foods Increase Your Crohn's Disease Risk
Published 3 months, 2 weeks ago
Description
- Eating five or more servings of ultraprocessed foods (UPFs) a day nearly doubles your risk of developing Crohn's disease
- Additives like emulsifiers, thickeners, and artificial sweeteners found in ultraprocessed foods break down the gut's protective mucus barrier and fuel chronic inflammation
- High intake of UPFs is linked to changes in gut bacteria that reduce diversity and promote the growth of harmful strains associated with inflammatory bowel disease (IBD) flare-ups
- Common UPFs like white bread, frozen meals, sauces, and breakfast cereals show the strongest links to increased Crohn's risk
- Removing seed oils, emulsifiers, and UPF-heavy meals while focusing on gut-repairing whole foods can help reduce flare frequency and support long-term healing