Status: Allowed with restrictions
Lard is classified as conditionally suitable for Crohn's Disease based on current dietary assessments. Oils and fats provide essential fatty acids and fat-soluble vitamins; the type of fatty acids is nutritionally significant. With Crohn's disease in remission, tolerability is generally better than during an active flare. Dietary assessments nonetheless recommend introducing hard-to-digest or gas-producing foods gradually. The reasoning given is: high saturated fat content. The assessment is based on experience-based assessments and expert consensus.
high saturated fat content
Lard is assessed as only conditionally suitable with Crohn's Disease and tends to be better tolerated in smaller amounts based on dietary experience. Individual tolerance may vary. Background: high saturated fat content. This information serves as an orientation guide and does not replace individual medical or nutritional advice.
If Lard is well tolerated in small amounts, it can occasionally be used as an ingredient. The food checker shows suitable combinations with other better-rated foods.
| Calories | 902 kcal |
|---|---|
| Protein | 0 g |
| Carbs | 0 g |
| Sugar | 0 g |
| Fat | 100 g |
| Fibre | 0 g |
| Sodium | 0 mg |
| Potassium | 0 mg |
Average values. May vary by variety and processing. Source: USDA FoodData Central
Evidence level: Medium
Orientation guide – not a substitute for medical advice.
Lard is classified as conditionally suitable with Crohn's Disease. Smaller portions are generally better tolerated, while larger amounts or frequent consumption tend to be less well assessed. Individual tolerance is an important factor.
With Lard during Crohn's disease remission, individual tolerability differences may play a role. Smaller portions and gradual reintroduction are recommended in dietary guidance for Crohn's disease.
Depending on how it is prepared, Lard may be tolerated differently with Crohn's Disease. Gentle cooking methods such as steaming or cooking with little fat are often described as more tolerable for many conditions. Individual response remains the key factor.
With Crohn's Disease, smaller portions of Lard tend to be better assessed in dietary recommendations. Occasional use as an ingredient or a small amount per meal is generally considered more manageable than frequent or large amounts.
As alternatives to Lard with Crohn's Disease, foods from the same category that are fully allowed may be considered. The Some2Eat food checker shows well-tolerated options for Crohn's Disease for direct comparison.