Foods that commonly trigger symptoms in individuals with Crohn's disease include fried and fatty foods; raw fruits and vegetables; nuts, seeds and their butters; spicy foods; and whole grains and bran products, according to WebMD. Oils, such as butter, margarine and mayonnaise, are also problematic, as are beef and pork.
If lactose intolerant, avoid dairy products, advises WebMD. Beans, legumes and cruciferous vegetables that cause gas are challenging foods for some people. Alcohol in all forms, carbonated beverages, coffee and tea are problem liquids for many people; chocolate is also a trigger food. Changing methods of preparation is recommended for foods that are not tolerated to render them digestible, such as steaming, stewing or sautéing vegetables that are not consumable in raw states. Leaner cuts of beef and poultry without skin are suggested if the fat contents trigger flares.
Low-residue diets are suggested for Crohn’s sufferers with a narrowing of the ileum to help prevent cramping and bloating caused by high-fiber foods, notes WebMD. Low-residue diets decrease diarrhea and bowel movement frequency in many individuals. High-calorie protein shakes and liquid nutritional supplements can help Crohn’s patients receive adequate calories, vitamins and nutrients during a flare, giving the intestines a rest from digesting solid foods.