Processed Food as a Risk Factor for the Development and Perpetuation of Crohn’s Disease—The ENIGMA Study

GL Trakman; WYY Lin; AL Hamilton; AL Wilson-O’Brien; A Stanley; JY Ching; J Yu; JWY Mak; Y Sun; J Niu; Y Miao; X Lin; R Feng; M Chen; N Shivappa; JR Hebert; M Morrison; SC Ng; MA Kamm

Journal article

Processed Food as a Risk Factor for the Development and Perpetuation of Crohn’s Disease—The ENIGMA Study

GL Trakman, WYY Lin, AL Hamilton, AL Wilson-O’Brien, A Stanley, JY Ching, J Yu, JWY Mak, Y Sun, J Niu, Y Miao, X Lin, R Feng, M Chen, N Shivappa, JR Hebert, M Morrison, SC Ng, MA Kamm

Nutrients | MDPI | Published : 2022

DOI: 10.3390/nu14173627

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Abstract

(1) Background: Developing countries have experienced a rapid recent rise in Inflammatory Bowel Disease (IBD) incidence and emerging evidence suggests processed foods and food additives may predispose one to the development and perpetuation of Crohn’s disease (CD). The aim of this study was to evaluate processed food and food additive intake in CD patients and controls, in Australia (high CD incidence), Hong Kong (intermediate incidence) and mainland China (emerging incidence). (2) Methods: In 274 CD patients (CD), 82 first-degree relatives (FDR), 83 household members (HM) and 92 healthy unrelated controls (HC) from Australia (n = 180), Hong Kong (HK) (n = 160) and mainland China (n = 191) w..

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