High consumption of ultra-processed grain products may be associated with an increased risk of developing inflammatory bowel disease (IBD), according to a study published in the June issue of the American Journal of Gastroenterology.
The research team, led by Canadian scientist Neeraj Narula, analyzed data from the large international Prospective Urban Rural Epidemiology (PURE) Study project, which included 124,590 participants from 21 countries.
Dietary intake was assessed using food frequency questionnaires, and participants were categorized into three groups based on their consumption of ultra-processed grain products.
The analysis showed that higher intake of these foods was associated with an increased risk of developing inflammatory bowel disease.
The study also found an even stronger association with high consumption of ultra-processed foods overall. Individuals who consumed five or more servings per day had nearly four times the risk of developing IBD compared with those who consumed fewer than one serving daily.
In contrast, consumption of fresh bread and rice was associated with a lower risk of the disease, highlighting the difference between minimally processed foods and ultra-processed products.
The findings suggest that the degree of food processing may play an important role in gut health and the development of chronic intestinal inflammation.
The authors emphasize that the observed associations do not prove a cause-and-effect relationship. However, the results may help inform future dietary recommendations and public health strategies aimed at reducing the global burden of Inflammatory Bowel Disease, which includes conditions such as Crohn's Disease and Ulcerative Colitis.
Further studies will be needed to determine whether reducing consumption of ultra-processed foods can directly lower the risk of developing these conditions.
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