Whole Grains in a Crohn's Diet


Q: I know whole grains are supposed to be healthier than refined grains, but I just can’t tolerate them. Am I jeopardizing my health by sticking with white rice and white bread?

A: While it's true that brown rice, oats, and other whole grains contain vital nutrients such as fiber, vitamins, minerals, and antioxidants, they can also cause symptoms such as diarrhea, pain, and gas for people with Crohn’s disease. This is especially true during flare-ups, which is why I recommend refined-grain products, like white rice and white bread, when the disease is active. During the refining process, the outer layer of the grain is removed, thereby eliminating the problem-causing nutrient — namely, the fiber.

Before you give up on whole grains entirely, consider experimenting with different types when you are in remission. Wheat may be the most common grain in the American diet, but it’s not always the easiest to digest. Quinoa, amaranth, rolled oats, and buckwheat are just a few of the many other whole grains you might want to try. I also urge you to play around with your portion. For instance, a large bowl of whole-grain cereal could throw even someone without GI issues off-balance, whereas a smaller bowl may be tolerated just fine.

One last thing: Fiber-rich foods such as whole grains are not appropriate if your intestines are very inflamed, or if your doctor has told you that you have a significant stricture or blockage.

NEXT: Prebiotics v. Probiotics


Last Updated: 04/11/2013