How Ultraprocessed Foods Increase Your Crohn’s Disease Risk

• 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