Quick Facts

• Large studies show eating the most ultra-processed foods increases Crohn’s disease risk by 70-94%
• People consuming fewer than one serving daily had 47% lower inflammatory bowel disease risk over 20 years
• Common food additives like emulsifiers and maltodextrin may damage gut barrier function

A new review of more than a decade of research confirms ultra-processed foods significantly increase Crohn’s disease risk. The findings come from multiple large-scale studies tracking hundreds of thousands of people.

The UK Biobank study found people eating the most ultra-processed foods had 94% higher odds of developing Crohn’s disease. A separate Massachusetts General Hospital study showed those in the highest consumption group faced 70% greater risk compared to the lowest group.

The largest study included 245,112 participants with over 5.4 million person-years of follow-up. Researchers documented 369 new cases of Crohn’s disease and 488 cases of ulcerative colitis.

Protection From Lower Consumption

The Prospective Urban Rural Epidemiology study tracked 124,598 participants for 12.9 years. People consuming fewer than one ultra-processed food serving daily had a 20-year inflammatory bowel disease risk of 0.64%. This compared to 1.21% for those eating typical amounts.

Only 6.3% of participants ate fewer than one serving daily. The average consumption reached 7.5 servings per day in Western populations.

How These Foods Damage the Gut

Scientists identified specific ingredients in ultra-processed foods that harm intestinal health. Emulsifiers, carrageenan, and maltodextrin can damage the gut’s protective barrier and trigger inflammation.

“These findings build on a growing body of evidence linking higher intake of ultra-processed foods with gut dysbiosis and disruptions to the gut barrier that can trigger immune activation,” said Monique Richard, a registered dietitian nutritionist.

Some emulsifiers thin the gut’s protective mucus layer. This allows bacteria to contact intestinal tissue directly. Other additives increase intestinal permeability, letting bacterial fragments enter the bloodstream and activate immune responses.

Impact on Existing Patients

Ultra-processed foods also worsen symptoms in people already diagnosed with inflammatory bowel disease. A cross-sectional study found high consumption was linked to clinically active disease, with ultra-processed meats showing the strongest association.

A prospective study of existing patients found 24 people experienced clinical relapse. High ultra-processed food intake was associated with nearly four times higher relapse risk.

Clinical Guidelines Evolving

The American Gastroenterological Association now advises all inflammatory bowel disease patients to follow a Mediterranean diet low in ultra-processed foods, added sugar, and salt. The 2024 guidelines emphasize whole-food dietary patterns as standard care.

“There is something in the industrial world that predisposes people to Crohn’s disease,” said Dr. Ashkan Farhadi, a gastroenterologist at MemorialCare Orange Coast Medical Center. “We have observed that with the rate of progress and development in a country’s economy, the rate of Crohn’s increases.”

Nearly five million people globally live with inflammatory bowel disease. Rates continue rising fastest in countries where ultra-processed foods dominate diets.

Read more: This Common Food Category Is Linked To Higher Crohn’s Disease Risk