A problem with the Western diet that most of us eat is that it is low in fiber. A diet low in fiber and large amounts of ultraprocessed foods is suspected to play a role in the increasing incidence of intestinal bowel diseases (IBD) in the US and Canada.
A recent study, which was presented at the United European Gastroenterology Week 2025 found that a diet rich in fermentable fiber (specifically inulin and beta-glucan) may lower the risk of developing Crohn's disease. Each fiber type was associated with a 30% lower risk of developing Crohn's disease.
On the other hand, a lower intake of these fibers was linked to impaired intestinal permeability and inflammation.
Beta-glucan is a fiber found in cereal grains such as oats, barley, rye, sorghum, wheat, and mushrooms, seaweed, and yeast. It is a soluble fiber associated with a number of additional health benefits, such as decreasing inflammation, improve blood sugar management, and lowers cholesterol levels.
Inulin is a prebiotic fiber found in some plant foods, such as garlic, leeks, onions, asparagus, chicory root, Jerusalem artichokes, dandelion greens, apples, and bananas.
There are different fibers in different foods - so a variety of fiber foods is optimal for our health. Fiber is found in whole grains, seeds, nuts, legumes, fruits, and vegetables.
From Medscape: Fermentable Fiber May Lower Crohn’s Disease Risk
Increased intake of two fermentable fibers, inulin and beta-glucan, was associated with a significantly reduced risk of developing Crohn’s disease (CD) among first-degree relatives of patients with the condition.
METHODOLOGY
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- Data came from 3314 healthy first-degree relatives of CD patients in the GEM (Genetic, Environmental, Microbial) prospective cohort from the US (80%) and Israel.
- Participants completed a validated food frequency questionnaire at enrollment and were followed up every 6 months and monitored for development of CD for a median of around 9 years.
- Intake of pectin, beta-glucan, inulin, fructooligosaccharides (FOS), and arabinoxylan was quantified and energy-adjusted.
- Associations with CD incidence and biomarkers (intestinal permeability, fecal calprotectin, microbiome) were analyzed.
TAKEAWAY
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- Ninety-six participants developed CD.
- Higher intake of beta-glucan, found in oats, barley, mushrooms and yeast, and inulin, found in chicory, onions, and garlic, was significantly associated with a lower risk of developing CD.
- Lower intake of pectin, inulin, FOS, and beta-glucan was linked to impaired intestinal permeability and subclinical inflammation, while lower inulin intake was associated with high faecal calprotectin levels (P =.046).
- Higher beta-glucan intake was related to a lower CD risk among individuals with higher Colidextribacter abundance.
IN PRACTICE
“We found that two specific fiber types [inulin and beta-glucan] are associated with a reduced risk of future development of Crohn’s disease, each associated with around a 30% reduction in risk, in conjunction with preserved gut barrier function indicating that we have a potential tool to prevent the risk of developing Crohn’s disease in high-risk populations,” said study lead Williams Turpin, PhD,a translational research scientist at Mount Sinai Hospital, Toronto, Canada, who presented the study.