A NEW prospective study has shed light on how closely following a Mediterranean diet could benefit patients newly diagnosed with Crohn’s disease. The study explored the biological impact of diet on disease activity, inflammation, and gut health using multiomic techniques.
Researchers followed 271 adults with newly diagnosed Crohn’s disease over time, assessing their diet using food frequency questionnaires. They found that greater adherence to the Mediterranean diet — rich in fruits, vegetables, whole grains, legumes, and healthy fats — was linked to a milder disease course. Specifically, patients who ate this way had lower levels of inflammatory markers like C-reactive protein and fecal calprotectin, and lower scores on the Crohn’s Disease Activity Index.
The study also showed that the Mediterranean diet appeared to promote a healthier gut microbiome. Beneficial bacteria such as Faecalibacterium, known for producing anti-inflammatory short-chain fatty acids, were more common in patients with high Mediterranean diet scores. At the same time, levels of harmful bacteria often linked to Crohn’s disease, including Escherichia coli and Ruminococcus gnavus, were lower. Positive changes were also seen in metabolite profiles, with reduced levels of potentially damaging bile acids and ceramides.
The authors concluded that the Mediterranean diet may help reduce inflammation and improve gut health in Crohn’s disease, but they called for randomized controlled trials to confirm its therapeutic potential.
Reference
Godny L et al. Mechanistic Implications of the Mediterranean Diet in Patients With Newly Diagnosed Crohn’s Disease: Multiomic Results From a Prospective Cohort. Gastroenterology. 2025;168(5):952-64.e2.
