Ultra-Processed Foods May Raise Crohn’s Risk Partly by Lowering DHA Levels
This large study looked at how ultra-processed food (UPF) intake relates to Crohn’s disease risk by examining blood metabolite patterns in tens of thousands of people from UK Biobank, the Whitehall-II Study, and an additional cohort called ONE-IBD.
Researchers built a ‘UPF metabolic signature’ — a pattern of 73 blood metabolites associated with eating more ultra-processed food — and found that people with a stronger version of this signature had a much higher risk of developing Crohn’s disease over time.
Among the metabolites involved, docosahexaenoic acid (DHA), an omega-3 fatty acid, stood out as one of the most consistent markers. Lower circulating DHA appeared to explain about 17% of the link between UPF intake and Crohn’s disease risk. Genetic analyses (Mendelian randomization) further supported a protective association between higher DHA levels and lower Crohn’s disease risk, pointing to a gene called FADS1, which is involved in how the body processes omega-3 fats.
What this means for you
This research suggests that one reason ultra-processed diets are linked to higher Crohn’s disease risk may be that they are associated with lower circulating DHA, an omega-3 fatty acid. It’s an early, observational finding — not proof that boosting DHA prevents Crohn’s disease — but it adds to the broader picture of why diet quality and omega-3 status may matter for digestive and inflammatory health.
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Clinical gastroenterology and hepatology : the official clinical practice journal of the American Gastroenterological Association · 2026-09-16 · DOI: 10.1016/j.cgh.2026.09.004
Read the original source ↗This summary is for educational purposes only and is not medical advice. Always talk to your healthcare provider before making changes to your supplement routine.