A recent study presented at the European Crohn’s and Colitis Organisation (ECCO) Conference in Berlin on February 21, 2025, has provided compelling evidence linking dietary emulsifiers to exacerbated symptoms in Crohn’s disease patients. The ADDapt trial, led by researchers at King’s College London, is among the largest dietary studies in this field, involving 154 participants across 19 UK hospitals, including Barts Health NHS Trust in London.
The trial’s findings indicate that participants adhering to a diet free from emulsifiers—additives prevalent in ultraprocessed foods—were three times more likely to experience symptom improvement and twice as likely to achieve remission compared to those consuming emulsifier-containing foods. Emulsifiers, identifiable by their E numbers on food labels, are incorporated into products to enhance texture and shelf life. Previous research from the same team at King’s College London identified 63 different types of emulsifiers in the UK food supply, present in over 6,000 supermarket items.
The study’s lead investigator, Professor Kevin Whelan, emphasised the significance of these findings, noting that dietary modification to exclude emulsifiers could serve as a novel management strategy for Crohn’s disease. This approach is particularly noteworthy given the limited number of proven dietary treatments currently available for this chronic condition, which affects approximately 200,000 individuals in the UK.
While the full paper is slated for publication later this year, these preliminary results underscore the potential impact of dietary choices on managing Crohn’s disease. Patients are encouraged to consult with healthcare professionals before making significant dietary changes.