Crohn's disease is a condition that causes inflammation of the digestive tract. Small portions, or patches of the digestive tract are often affected with healthy tissue around the inflamed tissues. While the foods you eat won't affect the inflammation, they may cause symptoms, such as diarrhea, to worsen, notes Crohn's & Colitis Foundation of America. Foods that cause a symptom flare up are referred to as trigger foods and foods that don't cause a flare up are safe foods. Trigger foods and safe foods vary from one sufferer to the next.
Fruits and Vegetables
Most fruits and vegetables can be eaten by a patient with Crohn's disease. Fibrous or 'gassy' fruits and vegetables, such as cauliflower, apples, broccoli and cabbage may worsen symptoms. However, these foods, along with other fruits and vegetables, can usually be eaten if they are steamed or cooked until soft. Fruit skins should be peeled off and discarded as these contain insoluble fiber, which may worsen symptoms, notes "How to Cook for Crohn's and Colitis."
Protein
Nuts and dried beans are likely to cause problems for a person with Crohn's disease. Nut butters, canned beans, fish, chicken, tofu, lean cuts of beef and egg whites are good options. Ensure that all meats are cooked thoroughly and chewed thoroughly to avoid problems with digestion.
Dairy Products
Lactose intolerance is a problem for some people with Crohn's disease. Milk and milk based products may cause diarrhea and cramping, notes Jackson Siegelbaum GastroenterologyLeafy green vegetables, soybean products, sardines and salmon are some calcium rich foods that are ideal for Crohn's disease sufferers. Lactose-free milk, rice milk and soy milk are some whole milk substitutes that may be consumed. Yogurt, especially yogurt marked "live active cultures," can help to keep the digestive system as healthy as possible. Swiss cheese, sharp cheddar and other aged cheeses are also appropriate because the aging process reduces lactose.
Grains
Popcorn, whole grains and wheat bran contain insoluble fiber, which can aggravate symptoms. Sourdough bread, French bread and oatmeal are some grain that may be tolerated by a person with Crohn's disease. White bread and pasta, along with other refined grains should be avoided, notes University of Maryland Medical Center.
Beverages
Alcoholic beverages may aggravate symptoms during a flare up, but can be consumed in moderation by some Crohn's disease patients. Caffeine is also likely to cause a flare up. Water, all natural fruit juice, decaffeinated coffee, herbal tea, and green, white or black tea are all suitable drinks for most people with Crohn's disease.
Seasonings, Spices and Additives
Seasonings such as chili powder or cayenne pepper, along with other spicy seasonings are likely to cause a flare up, states National Institute of Diabetes and Digestive and Kidney Diseases. However, parsley, thyme, sage, ginger, bay leaf, black pepper and cinnamon don't usually cause a flare up. Additives, such as olestra, sulfites and sorbitol are likely to cause symptoms to worsen, so check the label of any pre-packaged foods to determine if they contain these additives.
References
- Crohn's & Colitis Foundation of America: Diet & Nutrition
- Jackson Siegelbaum Gastroenterology: Crohn's Disease
- National Institute of Diabetes and Digestive and Kidney Diseases: Crohn's Disease
- University of Maryland Medical Center: Crohn's Disease
- "How to Cook for Crohn's & Colitis"; Brenda Roscher; 2007
