Ultraprocessed Grain Foods Linked to Higher Inflammatory Bowel Disease Risk

A large international analysis of the Prospective Urban Rural Epidemiology (PURE) cohort, involving 124,590 adults across 21 countries, found that high consumption of ultraprocessed grain products is associated with a markedly increased risk of inflammatory bowel disease (IBD). Participants eating at least 19 grams of such grains per day faced a significantly higher risk than those consuming less than 9 grams. The risk escalated further for individuals consuming five or more servings of ultraprocessed foods daily, who were nearly four times as likely to develop IBD. By contrast, intake of less‑processed grains such as fresh bread and rice correlated with a reduced risk, suggesting that the degree of processing, rather than the grain itself, drives the association. Researchers suggest the findings could inform future dietary recommendations aimed at preventing digestive disorders.

The study, published in the American Journal of Gastroenterology, adds to growing evidence that dietary additives and intensive processing may disrupt the gut microbiome and promote chronic inflammation, potentially contributing to the global rise in IBD cases.