A high-fiber, low-fat diet improves the symptoms and metabolic profile of patients with Crohn’s disease

Background Crohn’s disease (CD) is characterized by intestinal inflammation. Diet is a risk factor for inflammatory bowel diseases such as CD and represents a promising adjunctive treatment, yet there are few well-controlled dietary intervention studies in CD patients. Fiber may have beneficial effects; however, most CD patients are told to avoid high-fiber foods. We conducted a longitudinal patient-preference study to examine the effect of a catered low-fat, high- fiber diet (the Mi-IBD diet) on CD symptoms, inflammation, and the microbiome.