Understanding What is the Diet of Someone with Crohn's Disease?

October 5, 2025 •

5 min read

According to the Crohn's & Colitis Foundation, up to 85% of people with inflammatory bowel disease (IBD) experience some degree of malnutrition, making a strategic diet essential for management. Understanding what is the diet of someone with Crohn's disease is not a one-size-fits-all approach, but rather a personalized strategy that changes depending on the disease's activity level.

Quick Summary

A Crohn's disease diet involves personalized modifications based on symptoms and disease activity, focusing on nutrient-dense foods during remission and easily digestible options during flares. Management includes identifying individual trigger foods, addressing common nutrient deficiencies, and adjusting eating habits to maintain healthy nutrition and minimize irritation to the digestive tract.

Key Points

Personalized Approach: A Crohn's diet is not one-size-fits-all; it must be tailored to individual triggers and disease activity.
Flare-up Diet (Low-Residue): Focus on easily digestible, low-fiber foods like refined grains, cooked and peeled vegetables, lean protein, and low-fiber fruits to reduce irritation.
Remission Diet (Balanced): Gradually reintroduce whole grains, diverse fruits and vegetables, and healthy fats while monitoring tolerance.
Common Triggers: High-fat foods, spicy items, caffeine, alcohol, and high-fiber foods during flares can worsen symptoms.
Nutrient Deficiencies: Malabsorption can lead to deficiencies in vitamins (especially B12 and D) and minerals (iron, calcium, zinc), requiring monitoring and supplements.
Medical Guidance: Always consult a doctor or registered dietitian before making significant dietary changes to ensure adequate nutrition and proper management.

Crohn's disease is a chronic inflammatory condition that can affect any part of the digestive tract, leading to a wide range of symptoms like diarrhea, abdominal pain, and weight loss. Because this inflammation disrupts the body's ability to digest food and absorb nutrients, diet becomes a powerful tool for managing symptoms and preventing malnutrition. There is no single universal diet for Crohn's, but rather a flexible eating strategy that should be customized based on individual tolerance and whether the disease is in an active flare-up or a state of remission. Working closely with a healthcare provider or a registered dietitian is the best approach to developing a personalized nutritional plan.

Diet During a Crohn's Flare-up

During a flare-up, the primary goal is to reduce digestive irritation and ensure adequate nutrition, even with a decreased appetite. A low-residue or low-fiber diet is often recommended to give the bowel a chance to rest and heal.

Refined Grains: Opt for refined grains like white rice, white bread, and plain pasta, which have less fiber and are easier to digest than whole grains.
Low-Fiber Fruits: Stick to fruits that are low in fiber, peeled, or cooked. Good options include bananas, cantaloupe, applesauce, and ripe melon.
Well-Cooked Vegetables: Vegetables should be thoroughly cooked and peeled to minimize digestive effort. Good examples are cooked carrots, green beans, and squash. Avoid raw vegetables, especially cruciferous ones like broccoli and cauliflower, as they can cause gas and bloating.
Lean Proteins: Protein needs increase during a flare-up to help with healing. Choose lean, tender, and well-cooked sources like chicken, turkey, fish, and eggs.
Healthy Fats (in moderation): Some healthy fats from sources like olive oil and avocado can help add calories when appetite is low.
Dairy Alternatives: For those with lactose intolerance, fortified dairy alternatives like lactose-free milk or soy and rice milk can provide important calcium and vitamin D.
Fluids: Drink plenty of water throughout the day, especially if experiencing diarrhea. Broths and oral rehydration solutions can help replenish electrolytes.

Diet During Remission

When symptoms subside, the focus shifts to maintaining good nutrition, replenishing lost nutrients, and gradually expanding the diet to be as varied as possible.

Reintroduce Fiber Gradually: Slowly reintroduce whole grains, fruits with skin, and other higher-fiber foods as tolerated. A high-fiber diet during remission may support gut health and reduce the risk of future flares for some people.
Lean Meats and Fish: Maintain a focus on lean protein sources like fish, eggs, poultry, and tofu. Oily fish like salmon and tuna provide beneficial omega-3 fatty acids.
Fruits and Vegetables: Enjoy a wider variety of fruits and vegetables, including those with skin, to increase nutrient intake and support a healthy gut microbiome.
Balanced Fats: Incorporate healthy fats from sources like olive oil, avocado, and nut butters. Some evidence suggests that a high intake of certain fats, particularly omega-6 from processed foods, may be associated with increased inflammation.
Dairy Exploration: If dairy was previously restricted, try reintroducing it in small amounts to see if it is tolerated. Fermented dairy like yogurt and hard cheeses may be better received than milk.

What to Limit or Avoid

Certain foods and habits are known to potentially trigger or worsen Crohn's symptoms, especially during a flare.

High-Fiber Offenders (During Flares): Raw fruits and vegetables with tough skins and seeds, popcorn, nuts, and whole grains.
High-Fat and Fried Foods: Difficult to digest, fatty foods can worsen diarrhea and abdominal pain.
Spicy Foods: Spices and hot sauces can irritate the digestive tract.
Caffeine and Alcohol: Both can act as bowel stimulants and contribute to dehydration.
Carbonated Beverages: Fizzy drinks can cause gas and bloating.
Processed and Sugary Foods: High sugar intake has been linked to increased inflammation.

Specialized Dietary Approaches

Beyond the general flare and remission guidelines, some people may benefit from specific dietary patterns, always in consultation with a dietitian.

Low FODMAP Diet: This is a short-term elimination diet to identify carbohydrate triggers that cause gas, bloating, and diarrhea. It can be very effective for people with lingering IBS-like symptoms, even during remission.
Enteral Nutrition: Exclusive enteral nutrition (a liquid-only diet) is sometimes used to induce remission, particularly in children. It provides all necessary nutrients while allowing the bowel to rest completely.
Anti-Inflammatory Diets: Emerging research is exploring specific anti-inflammatory diets, like the Mediterranean diet, to manage IBD through food choices. These focus on whole foods, healthy fats, and reduced processed ingredients.

Nutrient Deficiencies in Crohn's Disease

Because of reduced intake, inflammation, and malabsorption, nutrient deficiencies are a significant concern.

Vitamins: Deficiencies in fat-soluble vitamins (A, D, E, K), vitamin B12 (especially with ileum involvement), and folate are common.
Minerals: Patients are often low in iron (due to bleeding), calcium and magnesium (from malabsorption and diet restrictions), and zinc.

Regular monitoring and supplementation under medical guidance are crucial to address and prevent these issues.

Comparison of Diets for Crohn's Disease


Aspect	Flare-up Diet (Low-Residue)	Remission Diet (Balanced/Expanded)	Low FODMAP Diet (for IBS-like symptoms)
Primary Goal	Reduce GI irritation; ensure adequate nutrients	Maintain health; replenish nutrients; diversify diet	Reduce bloating, gas, and diarrhea
Foods to Prioritize	Refined grains, cooked peeled fruits/veg, lean protein, broth	Whole grains, wide variety of fruits/veg, oily fish, legumes	Low-FODMAP fruits/veg, lactose-free dairy, specific proteins
Foods to Limit	High-fiber, spicy, high-fat, caffeine, alcohol	Processed meats, high-fat processed foods, excessive sugars	High-FODMAP foods (wheat, garlic, onions, certain fruits)
Duration	Short-term, only during flare-up	Long-term maintenance	Short-term elimination phase (2-6 weeks), followed by reintroduction
Supervision	Highly recommended with a dietitian/doctor	Recommended with a dietitian/doctor	Essential with a trained dietitian

Conclusion

The diet for someone with Crohn's disease is highly individualized and depends on whether they are experiencing a flare-up or are in remission. During a flare, a temporary low-fiber, low-residue diet can help soothe symptoms and provide the necessary nutrients for healing. Once remission is achieved, slowly reintroducing a wider variety of wholesome foods helps restore nutrient levels and support overall health. Common dietary triggers include fatty foods, spicy items, and excessive fiber during flares, though individual tolerances vary significantly. Given the high risk of malnutrition and nutrient deficiencies, close collaboration with a healthcare provider and a specialized dietitian is essential for long-term symptom management and nutritional well-being.

Frequently Asked Questions

During a flare-up, it's best to avoid high-fiber foods (like raw fruits, vegetables with skins, nuts, and seeds), spicy foods, fatty and fried foods, and trigger foods specific to your sensitivity. Limiting caffeine, alcohol, and carbonated beverages is also advisable.

While no single food is a cure, nutrient-dense foods that are easy to digest can be helpful. Examples include bananas, applesauce, cooked carrots, lean proteins like fish and chicken, refined grains during flares, and healthy fats like olive oil and avocado during remission.

Because of malabsorption and restrictive diets, nutrient deficiencies are common. A dietitian can help you create a plan to get enough calories, protein, vitamins, and minerals. This may include fortified foods or nutritional supplements, particularly for deficiencies in iron, calcium, and vitamin D.

A low-residue diet is low in fiber and undigested food matter, which helps reduce the bulk of stool and gives your bowel a rest. It is often recommended temporarily during a Crohn's flare-up to manage symptoms like diarrhea and abdominal pain. You should transition back to a more balanced diet as your symptoms improve.

For some people with Crohn's who experience IBS-like symptoms like bloating, gas, and diarrhea, a low FODMAP diet can be helpful. It is a short-term elimination diet to identify carbohydrate triggers, and should be followed under the supervision of a trained dietitian.

Keeping a food diary to track what you eat and how your body reacts is an effective way to identify personal food triggers. A dietitian can help you analyze this information to create a diet that minimizes discomfort while providing necessary nutrients.

No, not everyone with Crohn's has an issue with dairy. Some people experience lactose intolerance, which can be exacerbated by the disease, while others tolerate dairy well. If you are sensitive, choosing lactose-free products or fermented dairy like yogurt and hard cheese may be beneficial.