For years, many of us in the IBD community have been told that diet doesn’t play a primary role in managing inflammation, or we’ve been left to navigate a minefield of “miracle cures” with no scientific backing. This month, we finally got some exciting news from the European Crohn’s and Colitis Organisation (ECCO) Congress.

Researchers from King’s College London shared results from the ADDapt trial, one of the largest dietary trials in Crohn’s disease to date.

What was the trial?

The study looked at emulsifiers, which are additives used in ultra-processed foods to stop ingredients from separating (think of the smooth texture in certain breads, ice creams, and sauces). It was a multi-centre trial involving 154 patients across 19 UK hospitals, making it much more robust than smaller dietary studies.

Participants with active Crohn’s were split into two groups: one followed a low-emulsifier diet, and the control group ate a normal diet including these additives.

The jargon buster breakdown

The results were actually quite startling. Patients on the low-emulsifier diet were significantly more likely (3.1x) to see clinical improvement compared to the control group. Even better, they were twice as likely to go into clinical remission.

In plain English, this means that for a significant number of patients, simply cutting out specific food additives led to their disease becoming inactive. The research links emulsifiers to “leaky gut” and microbiome changes.

Why this matters to us

We often feel like we have very little control over our flares. While medication remains the backbone of treatment for most, having a scientifically proven dietary tool is empowering. It moves the conversation away from “it’s all in your head” or “just eat more fibre” toward specific, manageable changes.

It’s important to note that this isn’t a “cure,” and we still need to see the full peer-reviewed paper later this year, but it’s a massive step toward personalised, holistic IBD care.