Crohn's disease is a chronic inflammatory bowel disease that can affect the entire digestive tract. Dietary recommendations differ significantly depending on the phase: during an acute flare, a particularly gentle, low-fiber diet is recommended, while in remission, a balanced, well-tolerated diet is considered suitable for general well-being. Use the toggle to switch between both phases.
This list is based on a conservative evaluation model. Foods are only listed as 'allowed' if they are frequently described as unproblematic in dietary recommendations. When data is unclear, foods are precautionarily listed as 'restricted' or 'forbidden'. This information does not replace medical advice.
With Crohn's Disease, 0 foods are currently allowed and 0 foods are not recommended. Check all foods in the interactive tool above.
Gentle, easily digestible foods are recommended: white bread, rice, potatoes (peeled), steamed vegetables, lean poultry, steamed fish, and bananas. During acute flare-ups, a particularly low-fiber diet is important.
Highly gas-producing foods (legumes, cabbage, onions), fatty foods, spicy seasonings, alcohol, carbonated drinks, and high-fiber raw foods can worsen symptoms – especially during a flare-up.
Many people with Crohn's disease tolerate dairy poorly, even without lactose intolerance. Low-fat yogurts are often better tolerated than milk. Test individually what works for you, and choose lactose-free alternatives if in doubt.
During an acute flare-up, a light, low-fiber diet is recommended: pureed soups, white bread, rice, mashed potatoes, steamed vegetables, and lean meat. Drink plenty of fluids to compensate for losses from diarrhea.
Common deficiencies include vitamin B12, vitamin D, iron, zinc, and folic acid. Your doctor should regularly check blood levels and prescribe supplements if needed. Self-supplementation without medical supervision is not recommended.
In principle yes, but it requires careful planning to avoid nutrient deficiencies. Legumes as a protein source can be problematic. Tofu, eggs, and dairy products are often better tolerated than beans and lentils.