Crohn’s disease typically appears in younger people – often in their late teens, 20s or early 30s. However, this condition can happen at any age. It’s equally common in men and women. Crohn’s disease can also be seeing in young children.

There’s no known cause of Crohn’s disease. However, certain factors may increase your risk of developing the condition, including:

Autoimmune disease: Bacteria in the digestive tract may cause the body’s immune system to attack your healthy cells.

Genes: Inflammatory bowel disease (IBD) often runs in families. If you have a parent, sibling or other family member with Crohn’s, you may be at an increased risk of also having it. There are several specific mutations (changes) to your genes that can predispose people to developing Crohn’s disease.

Smoking: Cigarette smoking could as much as double your risk of Crohn’s disease.

People with Crohn’s disease can experience periods of severe symptoms (flare-ups) followed by periods of no or very mild symptoms (remission). Remission can last weeks or even years. There’s no way to predict when flare-ups will happen.

There’s no way to prevent Crohn’s disease, but these healthy lifestyle changes can ease symptoms and reduce flare-ups: stop smoking; eat a healthy, low-fat diet; exercise regularly and manage stress.

One of major lifestyle changes include your diet. There are certain foods you may want to avoid when you are in an IBD flare, and others that may help you get the right amount of nutrients, vitamins, and minerals without making your symptoms worse.

POTENTIAL TRIGGER FOODS

FOODS IBD PATIENTS MAY TOLERATE

Insoluble fiber foods that are hard to digest: fruits with skin and seeds, raw green vegetables (especially cruciferous vegetables such as broccoli, cauliflower, or anything with a peel), whole nuts, and whole grains

Low-fiber fruits: bananas, cantaloupe, honeydew melon, and cooked fruits. This is typically recommended in patients who have strictures or have had a recent surgery

Lactose: sugar found in dairy, such as milk, cream cheese, and soft cheeses

Lean protein: fish, lean cuts of pork, white meat poultry, soy, eggs, and firm tofu

Non-absorbable sugars: sorbitol, mannitol, and other sugar alcohols found in sugar-free gum, candy, ice cream, and certain types of fruits and juices such as pear, peach, and prune

Refined grains: sourdough, potato or gluten-free bread, white pasta, white rice, and oatmeal

Sugary foods: pastries, candy, and juices

Fully cooked, seedless, skinless, non-cruciferous vegetables: asparagus tips, cucumbers, potatoes, and squash

High fat foods: butter, coconut, margarine, and cream, as well as fatty, fried, or greasy food

Oral nutritional supplements or homemade protein shakes: ask your doctor or your dietitian about what supplements may fit your nutritional needs

Alcohol and caffeinated drinks: beer, wine, liquor, soda, and coffee

Spicy foods: “hot” spices