A massive study of 341,000+ people found that those who ate the most fruits, veggies, legumes & potatoes had a 56% lower risk of Crohn’s disease.

Top protective foods?  Apples, pears, bananas, mushrooms, onions & garlic cut risk by 42%.

A lack of fruits, vegetables, and fiber in the diet has long been linked to a higher risk of Crohn’s disease. But what if you start eating more of these whole, plant-based foods?

A massive European study followed over 341,000 people for an average of 13.4 years. None had inflammatory bowel disease (IBD) at the start. The findings? Those who ate the most fruits, vegetables, legumes, and potatoes had a 56% lower risk of developing Crohn’s disease compared to those who ate the least.

Even more interestingly, when researchers looked at specific foods, certain standouts emerged. People who regularly ate apples, pears, bananas, mushrooms, onions, and garlic saw their risk drop by 42%.

One twist: higher potato consumption was linked to an increased risk of ulcerative colitis, another type of IBD.

The takeaway? A plant-rich diet may be a powerful ally in reducing your risk of Crohn’s disease—especially when it includes fiber-rich fruits and vegetables.