Red Meat Does Not Induce Flares in Crohn Disease

The amount of red and processed meat an individual with Crohn disease (CD) in remission consumes may not have an effect on symptomatic relapse, according to findings from a recent study.

Researchers analyzed data from more than 100 participants enrolled in the Food and Crohn’s Disease Exacerbation Study (FACES) trial.

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A total of 118 participants were randomly assigned to consume a minimum of 2 servings per week of red or processed meat and 96 participants to consume no more than 1 serving per month for 49 weeks, in an effort to determine if red or processed meat is an important factor in the progression of CD.

At baseline, all participants were in CD remission, completed a biannual survey, and had reported consuming red meat at least once per week.

Disease relapse—defined as having an increase in CD activity index score by ≥70 points to >150 points or requiring surgery or a new medication—served as the study’s primary outcome. Secondary study outcome included measurement of moderate or severe relapse defined as a CD activity index score increasing to >219 points.

Overall, 62% of participants who consumed more meat and 42% of participants who consumed less meat relapsed. There were no significant differences in time to any degree of relapse.

—Colleen Murphy

Reference:

Albenberg L, Brensinger CM, Wu Q, et al. A diet low in red and processed meat does not reduce rate of crohn’s disease flares [published online March 11, 2019]. Gastroenterology. https://doi.org/10.1053/j.gastro.2019.03.015.