The EPIC cohort involved 341,519 participants from Europe and was followed up prospectively for 13.4 years. All subjects had used validated food frequency questionnaires at baseline to record their consumption of fruits, vegetables, legumes, and potatoes. Based on food eating habits, researchers estimated CD and UC risk using Cox proportional hazard models. These models were stratified for center, sex, and age, and adjusted for a number of factors such as smoking status, body mass index (BMI), physical activity, energy intake, educational level, and alcohol use.
Key Findings
149 of the total participants developed Crohn's disease and 379 developed ulcerative colitis during follow-up. The study identified a number of key associations:
• Participants in the highest quartile of total fruit, vegetable, legume, and potato consumption had a 56% lower risk of developing CD compared to those in the lowest quartile (adjusted hazard ratio [aHR] = 0.44; 95% CI: 0.26–0.76; p-trend < 0.01).
• No significant protective association was observed between the same dietary group and UC risk (aHR = 1.07; 95% CI: 0.76–1.50; p-trend = 0.73).
• Individual pooled intake of apple/pear, banana, mushroom, and onion/garlic was associated with a 42% decreased risk of CD comparing the upper to lower quartile (aHR = 0.58; 95% CI: 0.33–1.02; p-trend = 0.03).
• On the other hand, a 51% higher risk of UC was reported in those with the highest quartile of potato intake compared to the lowest (aHR = 1.51; 95% CI: 1.05–2.17).
• A composite diversity score incorporating consumption from fruit, vegetables, legumes, and potatoes had no significant correlation with the risk of either CD or UC.
The research concludes that increased consumption of apple/pear, banana, mushrooms, and onion/garlic lowers the risk of developing Crohn's disease, while increased consumption of potatoes enhances the risk of ulcerative colitis. These findings show the possibilities of specific diet changes in the prevention of inflammatory bowel diseases, especially Crohn's disease, by means of greater consumptions of certain plant foods.
Reference:
Meyer, Antoine MD PhD1,2,a; Carbonnel, Franck MD PhD1,2; Dahm, Christina C PhD3; Halkjær, Jytte PhD4; Tjønneland, Anne MD PhD DMSc4,5; Schulze, Matthias B DrPH6,7; Sacerdote, Carlotta8,9; Tumino, Rosario MD MSc DLSHTM10; Oldenburg, Bas MD PhD11; Huerta, José M PhD12,13; Guevara, Marcela MD PhD14,15,16; Aune, Dagfinn PhD17,18,19; Gunter, Marc J PhD17,20; Heath, Alicia K PhD17; Vineis, Paolo PhD17; Tong, Tammy Y N PhD20; Amiot, Aurélien MD PhD1,2; Chan, Simon S M MB BChir PhD21,22. Fruits, vegetables, legumes and potatoes and risk of Crohn’s disease and ulcerative colitis. The American Journal of Gastroenterology ():10.14309/ajg.0000000000003602, June 24, 2025. | DOI: 10.14309/ajg.0000000000003602
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