Crohn's Disease Diet

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Food NameProteinCarbFatFiber 
Milk, human1740
Milk, cow's, fluid, whole3530
Milk, cow's, fluid, whole, low-sodium3430
Milk, calcium fortified, cow's, fluid, whole3530
Milk, calcium fortified, cow's, fluid, 1% fat3510
Milk, calcium fortified, cow's, fluid, skim or nonfat3500
Milk, cow's, fluid, other than whole ("lowfat")3510
Milk, cow's, fluid, 2% fat3520
Milk, cow's, fluid, acidophilus, 1% fat3510
Milk, cow's, fluid, acidophilus, 2% fat3520
Milk, cow's, fluid, 1% fat3510
Milk, cow's, fluid, skim or nonfat, 0.5% or less butterfat3500
Milk, cow's, fluid, filled with vegetable oil3530

What is Crohn's Disease?

information and diet guidelines from the National Institutes of Health

Crohn’s disease is an ongoing disorder that causes inflammation of the digestive tract, also referred to as the gastrointestinal (GI) tract. Crohn’s disease can affect any area of the GI tract, from the mouth to the anus, but it most commonly affects the lower part of the small intestine, called the ileum. The swelling extends deep into the lining of the affected organ. The swelling can cause pain and can make the intestines empty frequently, resulting in diarrhea.

Crohn’s disease is an inflammatory bowel disease, the general name for diseases that cause swelling in the intestines. Because the symptoms of Crohn’s disease are similar to other intestinal disorders, such as irritable bowel syndrome and ulcerative colitis, it can be difficult to diagnose. Ulcerative colitis causes inflammation and ulcers in the top layer of the lining of the large intestine. In Crohn’s disease, all layers of the intestine may be involved, and normal healthy bowel can be found between sections of diseased bowel.

Crohn’s disease affects men and women equally and seems to run in some families. About 20 percent of people with Crohn’s disease have a blood relative with some form of inflammatory bowel disease, most often a brother or sister and sometimes a parent or child. Crohn’s disease can occur in people of all age groups, but it is more often diagnosed in people between the ages of 20 and 30. People of Jewish heritage have an increased risk of developing Crohn’s disease, and African Americans are at decreased risk for developing Crohn’s disease.

Crohn's disease may also be called ileitis or enteritis.

Diet and Crohn's Disease

You should eat a well-balanced, healthy diet. It is important that you get enough calories, protein, and essential nutrients from a variety of food groups.

Certain foods and drinks can make your symptoms worse. These foods may cause problems for you all the time or only during a flare-up. Try to avoid foods that make your symptoms worse.

If your body does not digest dairy foods well, limit dairy products. Try low-lactose cheeses, such as Swiss and cheddar, or an enzyme product, such as Lactaid, to help break down lactose. If you must stop eating dairy products, talk with a dietitian about getting enough calcium.

Too much fiber may make your symptoms worse. Try baking or stewing fruits and vegetables if eating them raw bothers you. Eat low-fiber foods if that does not help enough.

Avoid foods that are known to cause gas, such as beans, spicy food, cabbage, broccoli, cauliflower, raw fruit juices, and fruits -- especially citrus fruits. Avoid or limit alcohol and caffeine. They may make your diarrhea worse.

Eat smaller meals, and eat more often. Drink plenty of liquids.

Our Sugar-Related Nutrient Databases

Individual sugars: Fructose, galactose, glucose, lactose, maltose, sucrose.
Multiple sugars: Fructose, glucose and sucrose.
UK Nutrient Databank: Glucose, galactose, fructose, sucrose, maltose, lactose and total sugars in foods commonly available in the UK.

How to use our food database to select foods for Crohn's Disease Diet

This food database provides the fat, carbohydrate and protein contents, as well as those of fiber of approximately 7,000 food items. A food's mineral and vitamin contents are displayed in charts to allow easy evaluation of its nutrition. You can use these vitamin and mineral charts to choose the most nutrient-dense foods and avoid foods with empty calories.
In addition, the calorie pie chart shows the contribution of fat, carb and protein to the food's total calorie. If you wish to choose low-fiber foods, you can sort foods by their fiber contents. Click on the Fiber column header to reverse the current sort order.

Complications of Crohn's Disease

The most common complication is blockage of the intestine. Blockage occurs because the disease tends to thicken the intestinal wall with swelling and scar tissue, narrowing the passage. Crohn’s disease may also cause sores, or ulcers, that tunnel through the affected area into surrounding tissues, such as the bladder, vagina, or skin. The areas around the anus and rectum are often involved. The tunnels, called fistulas, are a common complication and often become infected. Sometimes fistulas can be treated with medicine, but in some cases they may require surgery. In addition to fistulas, small tears called fissures may develop in the lining of the mucus membrane of the anus.

Nutritional complications are common in Crohn’s disease. Deficiencies of proteins, calories, and vitamins are well documented. These deficiencies may be caused by inadequate dietary intake, intestinal loss of protein, or poor absorption, also referred to as malabsorption.

Other complications associated with Crohn’s disease include arthritis, skin problems, inflammation in the eyes or mouth, kidney stones, gallstones, or other diseases of the liver and biliary system. Some of these problems resolve during treatment for disease in the digestive system, but some must be treated separately.

Usage Note

  • Fiber, fat, carbohydrate and protein values in table are in grams and calculated per 100g of food.
  • Click on column header to sort foods by name or by fiber, fat, carbohydrate or protein content.
  • Pie chart shows relative contributions to total calories from carbohydrate, protein and fat (and alcohol, if exists).
  • The mineral and vitamin charts show the relative contents of minerals and vitamins of each food. The higher the bubble, the higher mineral or vitamin content a food has relative to other foods. The larger the bubble, the greater the mineral or vitamin content relative to the Recommended Daily Allowances.

High-Fiber High-Fat Foods

List of foods high in fiber and high in fat, not recommended for Crohn's disease.

High-Fiber High-Fat Foods Fiber Fat

Pinon Nuts, roasted (Navajo) 43.4 34.1

Spices, rosemary, dried 42.6 15.2

Spices, coriander seed 41.9 17.8

Spices, sage, ground 40.3 12.8

Spices, fennel seed 39.8 14.9

Spices, caraway seed 38.0 14.6

Spices, paprika 34.9 12.9

Spices, chili powder 34.8 14.3

Seeds, chia seeds, dried 34.4 30.7

Cocoa, dry powder, hi-fat or breakfast, processed with alkali 33.9 23.7

Spices, cloves, ground 33.9 13.0

Spices, curry powder 33.2 13.8

Cocoa, dry powder, unsweetened 33.2 13.7

Cocoa, dry powder, hi-fat or breakfast, plain 29.8 23.7

Cocoa, dry powder, unsweetened, processed with alkali 29.8 13.1

Seeds, flaxseed 27.3 42.2

Spices, pepper, red or cayenne 27.2 17.3

Peppers, pasilla, dried 26.8 15.9

Spices, dill seed 21.1 14.5

Rice bran, crude 21.0 20.9

Spices, nutmeg, ground 20.8 36.3

Corn, dried, yellow (Northern Plains Indians) 20.5 10.6

Cereals ready-to-eat, UNCLE SAM CEREAL 20.3 11.6

Spices, mace, ground 20.2 32.4

Spices, poppy seed 19.5 41.6

Seeds, pumpkin and squash seeds, whole, roasted, without salt 18.4 19.4

Seeds, pumpkin and squash seeds, whole, roasted, with salt added 18.4 19.4

Baking chocolate, unsweetened, liquid 18.1 47.7

Soybeans, mature seeds, roasted, salted 17.7 25.4

High-Fiber High-Fat Foods Fiber Fat

Soybeans, mature seeds, roasted, no salt added 17.7 25.4

Seeds, sesame seed kernels, toasted, with salt added (decorticated) 16.9 48.0

Seeds, sesame seed kernels, toasted, without salt added (decorticated) 16.9 48.0

Baking chocolate, unsweetened, squares 16.6 52.3

Nuts, coconut meat, dried (desiccated), not sweetened 16.3 64.5

Peanut flour, low fat 15.8 21.9

Cereals ready-to-eat, wheat germ, toasted, plain 15.1 10.7

Spices, pumpkin pie spice 14.8 12.6

Spices, anise seed 14.6 15.9

Seeds, sesame seeds, whole, roasted and toasted 14.0 48.0

Nuts, almonds, honey roasted, unblanched 13.7 49.9

Snacks, oriental mix, rice-based 13.2 25.6

Cereals ready-to-eat, KASHI Granola, COCOA BEACH cereal 13.2 15.6

Cereals ready-to-eat, KASHI Granola, Summer Berry cereal 13.2 11.1

Cereals ready-to-eat, KELLOGG, KELLOGG'S CRACKLIN' OAT BRAN 12.7 13.9

Formulated bar, MARS SNACKFOOD US, SNICKERS MARATHON Protein Performance Bar, 12.5 12.5

Caramel Nut Rush

Nuts, almonds 12.2 49.4

Spices, mustard seed, ground 12.2 36.2

Kashi H2H Woven Wheat Cracker Roasted Garlic 12.2 11.7

Kashi H2H Woven Wheat Cracker Original 12.2 11.6

Cereals ready-to-eat, KASHI Granola, MOUNTAIN MEDLEY cereal 12.1 13.2

Seeds, sesame seeds, whole, dried 11.8 49.7

Spices, celery seed 11.8 25.3

Seeds, sesame seed kernels, dried (decorticated) 11.6 61.2

Seeds, sunflower seed kernels, toasted, without salt 11.5 56.8

Seeds, sunflower seed kernels, toasted, with salt added 11.5 56.8

Snacks, granola bar, KASHI TLC Bar, chewy, mixed flavors 11.4 15.7

Seeds, sunflower seed kernels, dry roasted, without salt 11.1 49.8

Nuts, hazelnuts or filberts, blanched 11.0 61.2

Nuts, almonds, dry roasted, with salt added 10.9 52.1

High-Fiber High-Fat Foods Fiber Fat

Nuts, almonds, dry roasted, without salt added 10.9 52.1

Chocolate, dark, 70-85% cacao solids 10.9 42.6

Snacks, vegetable chips, HAIN CELESTIAL GROUP, TERRA CHIPS 10.9 29.8

Nuts, pine nuts, pinyon, dried 10.7 61.0

Cheese puffs and twists, corn based, baked, low fat 10.7 12.1

Cereals ready-to-eat, GENERAL MILLS, 25% Less Sugar Cinnamon Toast Cereal 10.7 10.7

Seeds, sunflower seed kernels, oil roasted, with salt added 10.6 51.3

Seeds, sunflower seed kernels, oil roasted, without salt 10.6 51.3

Nuts, almonds, oil roasted, without salt added 10.5 55.2

Nuts, almonds, oil roasted, with salt added 10.5 55.2

Spices, cumin seed 10.5 22.3

Crackers, whole-wheat, low salt 10.5 17.2

Candies, MARS SNACKFOOD US, COCOAVIA Chocolate Covered Almonds 10.4 37.1

Nuts, almond butter, plain, without salt added 10.3 55.5

Nuts, almond butter, plain, with salt added 10.3 55.5

Nuts, pistachio nuts, raw 10.3 45.4

Crackers, whole-wheat 10.3 14.1

Bacon bits, meatless 10.2 25.9

Cereals ready-to-eat, QUAKER, 100% Natural Granola, Oats, Wheat and Honey 10.2 11.6

Sauce, mole poblano, dry mix, single brand 10.1 41.6

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