UPFs Associated With Relapse Risk in Crohn’s Disease

VIENNA — A diet high in ultraprocessed foods (UPFs) increases the risk for clinical relapse in patients with Crohn’s disease (CD) who are in remission, results of a new study suggested.

Certain subgroups of UPFs, specifically bread, pastries, and starch as well as oil and spreads, exhibited the strongest association with relapse risks of approximately threefold.

“In addition to treating active inflammatory bowel disease (IBD), we want to maintain remission for the long term,” Chen Sarbagili Shabat, PhD, clinical dietician from Tel Aviv Medical Center, Tel Aviv, Israel, told Medscape Medical News. “It’s highly important. We know environmental factors are associated with the disease, which is why we can treat active disease with diet. Likewise, we can manage CD in a remission state with diet.”

This is the first prospective study of this particular level of UPFs in people with Crohn’s disease who are remission, noted Shabat, who presented the findings (abstract LB07) here at United European Gastroenterology (UEG) Week 2024.

Previously, a meta-analysis of prospective cohort studies showed that a diet high in UPFs is associated with a 70% increased risk for development of CD, and a longitudinal study showed that “Western” dietary patterns were associated with relapse risk in patients with IBD, Shabat reported.

Effect of High vs Low Intake of UPFs

The current single-center, prospective cohort study, followed 111 patients with CD every 3 months until relapse for up to 1 year.

Participants were aged 18-75 years (mean age, 38 years), with a median disease duration of 8.7 years. They were required to have maintained steroid-free clinical remission (Harvey-Bradshaw Index (HBI),

Data collection included HBI level, medication type and dosage to ensure constant therapy and full compliance, and a stool sample for fecal calprotectin measurement.

The primary outcome comprised a clinical relapse HBI ≥ 5 over the 12-month follow-up or a change in disease activity requiring a change in medication, hospitalization, or any IBD-related surgery.

Participants were asked to complete a processed food questionnaire to assess the intake of UPFs and a food frequency questionnaire to assess the total intake of energy, macronutrients, and micronutrients. UPFs were divided into high and low intakes using a median cut-off of 3.6 servings/day.

The low intake group included 57 participants, and the high intake group included 54.

A total of 24 patients (21.6%) experienced a clinical relapse event, seven in the low intake group vs 17 in the high intake group (hazard ratio [HR], 3.86; 95% CI, 1.30-11.47; P = .015 after adjustments).

In a subset of 97 patients with baseline fecal calprotectin measurements, six (n = 50) in the low intake group experienced a clinical relapse vs 15 (n = 47) in the high intake group (HR, 4.32; 95% CI, 1.36-13.73; P = .013 after adjustments).

Fecal calprotectin results were also suggestive of an association between high intake of UPFs and gut inflammation, Shabat reported.

Food Groups and Emulsifiers

UPFs were divided into subgroups: Bread, pastries, and starch; oils and spreads; ultraprocessed meat; sweet products and desserts; and ultraprocessed beverages.

The highest associations with relapse were in the subgroup of bread, pastries, and starch (HR, 3.37; 95% CI, 1.26-8.25) and the subgroup of oils and spreads (HR, 2.76; 95% CI, 1.02-7.45).

“The selection of healthy food is highly important, especially since we know that certain food ingredients can contribute to the pathogenesis of CD,” Shabat said. Patients can use partial enteral nutrition to provide 40%-50% of daily caloric intake in order to maintain remission, but, she acknowledged, it can be really difficult to adhere to.

She concluded by asserting that the study results, along with future research, should contribute to establishing nutritional guidelines to reduce UPF consumption in patients with CD in order to maintain remission.

Commenting on the study, Kevin Whelan, PhD, professor of dietetics and head of Department of Nutritional Sciences at King’s College London, London, England, said that he was intrigued by the subgroup analysis that showed breads, pastries, oils, and spreads as having the strongest association with relapse risk.

He also remarked that these foods almost ubiquitously contain emulsifiers, and so the association might have less to do with UPFs in general and more to do with emulsifiers.

Concurring, Shabat noted that while emulsifiers can negatively influence the microbiota and the gut barrier function, as well as contribute to intestinal inflammation, it requires further mechanistic studies.

We need to determine if all additives have the same effect on the inflammatory process and also need studies looking at UPFs alone, she added.

Shabat reported receiving personal fees from Nestle Health Science (Wolfson Medical Center IP) for consulting and speaking and from Takeda and Ferring for speaking. Whelan reported no relevant disclosures.