Managing Crohn’s Disease: Foods to Avoid and Foods to Eat More Of

The topic of Crohn’s disease and its relationship with food triggers is gaining attention as more individuals seek ways to manage their symptoms. Crohn’s disease is a type of inflammatory bowel disease that can cause discomfort and various symptoms like diarrhea, anemia, and weight loss. For those with Crohn’s disease, certain foods can trigger flares and make symptoms worse.

According to experts, individuals with Crohn’s disease should be mindful of their diet and avoid specific foods that may exacerbate their symptoms. Some foods to avoid with Crohn’s disease include fatty meats, bananas, kefir, cow’s milk, garlic, high-FODMAP fruits like apples and pears, certain vegetables like cabbage and onions, high-fiber grains and starches, and fatty or fried proteins.

In addition to identifying trigger foods, individuals with Crohn’s disease can explore different foods that are easier to digest during a flare-up. These include cooked and low-FODMAP produce options like bok choy, coconut milk, ginger, and rice bran or noodles. It’s important for those with Crohn’s disease to stay informed about their dietary triggers and consider options like keeping a food journal to track symptoms.

While diet changes can help manage symptoms, other treatments like bowel rest, surgery, and medications can also play a role in preventing flares. It’s essential for individuals with Crohn’s disease to work with their healthcare provider to determine the best approach for managing their condition. By staying informed about food triggers and seeking appropriate treatment, individuals with Crohn’s disease can take steps towards better managing their symptoms and overall health.