TY - JOUR
T1 - Tasty&Healthy Whole-Food Diet in Asymptomatic Children and Young Adults With Biologically Active Crohn’s Disease
T2 - The TASTI-E Randomized Controlled Trial
AU - Plotkin, Luba
AU - Aharoni-Frutkoff, Yonat
AU - Pollak, Daniel
AU - Azulay, Asaf
AU - Shavit, Zivia
AU - Focht, Gili
AU - Livovsky, Jessica
AU - Lev-Tzion, Raffi
AU - Koslowsky, Benjamin
AU - Boneh, Rotem Sigall
AU - Weiss, Batia
AU - Slae, Mordechai
AU - Dotan, Iris
AU - Godny, Lihi
AU - Kierkuś, Jarosław
AU - Garwolińska, Małgorzata
AU - Broide, Efrat
AU - Moshe, Galit
AU - Griffiths, Anne M.
AU - Tersigni, Claudia
AU - Naftali, Timna
AU - Abramas, Lee
AU - D’arcangelo, Giulia
AU - Yerushalmy-Feler, Anat
AU - Schwerd, Tobias
AU - Crowley, Eileen
AU - Wine, Eytan
AU - Yassour, Moran
AU - Reifen, Ram
AU - Turner, Dan
N1 - Publisher Copyright:
© 2026 American Gastroenterological Association Institute.
PY - 2026
Y1 - 2026
N2 - Background & Aims Tasty&Healthy is an exclusive whole food diet designed to reduce inflammation in Crohn’s disease without the need for formula. This TASTI-E randomized-controlled trial compared the effect of Tasty&Healthy versus habitual diet on subclinical inflammation in Crohn’s disease. Methods Clinically quiescent patients with Crohn’s disease, 6 to 40 years of age, with Mucosal Inflammation Noninvasive Index >8 reflecting bowel inflammation, were randomized to an 8-week Tasty&Healthy intervention or to continue their regular diet. Thereafter, the habitual group was offered an 8-week open-label Tasty&Healthy intervention. The primary outcome was >50% decline in calprotectin. The study was terminated early due to COVID-19–related challenges. Results Of the 46 randomized patients (mean age, 18.2 ± 7.6 years; median disease duration, 9.01 months [interquartile range, 2.9–17.1 months]), 19 were allocated to Tasty&Healthy and 27 to habitual diet. Calprotectin response was greater in the Tasty&Healthy (53%) versus habitual arm (7%; relative risk, 3.23; 95% confidence interval, 1.15–9.01; P = .028). Among 15 patients who crossed over to Tasty&Healthy, the rates of calprotectin <250 μg/g (53% vs 7%, respectively; P = .045) and Mucosal Inflammation Noninvasive Index <8 (93% versus 20%; P = .002) were higher at week 16 versus week 8. Adherence to Tasty&Healthy was 77% based on self-reported questionnaires and 71% by fecal gluten. Micronutrient and macronutrient consumption was similar between the groups, except for higher fiber intake with Tasty&Healthy. The Tasty&Healthy intervention resulted in a unique serum metabolic signature. Conclusions The Tasty&Healthy diet may reduce calprotectin levels in patients with Crohn’s disease with subclinical inflammation. Its flexible structure, free of formula, likely explains the high adherence among asymptomatic individuals. ClinicalTrials.gov , Number: NCT04239248 .
AB - Background & Aims Tasty&Healthy is an exclusive whole food diet designed to reduce inflammation in Crohn’s disease without the need for formula. This TASTI-E randomized-controlled trial compared the effect of Tasty&Healthy versus habitual diet on subclinical inflammation in Crohn’s disease. Methods Clinically quiescent patients with Crohn’s disease, 6 to 40 years of age, with Mucosal Inflammation Noninvasive Index >8 reflecting bowel inflammation, were randomized to an 8-week Tasty&Healthy intervention or to continue their regular diet. Thereafter, the habitual group was offered an 8-week open-label Tasty&Healthy intervention. The primary outcome was >50% decline in calprotectin. The study was terminated early due to COVID-19–related challenges. Results Of the 46 randomized patients (mean age, 18.2 ± 7.6 years; median disease duration, 9.01 months [interquartile range, 2.9–17.1 months]), 19 were allocated to Tasty&Healthy and 27 to habitual diet. Calprotectin response was greater in the Tasty&Healthy (53%) versus habitual arm (7%; relative risk, 3.23; 95% confidence interval, 1.15–9.01; P = .028). Among 15 patients who crossed over to Tasty&Healthy, the rates of calprotectin <250 μg/g (53% vs 7%, respectively; P = .045) and Mucosal Inflammation Noninvasive Index <8 (93% versus 20%; P = .002) were higher at week 16 versus week 8. Adherence to Tasty&Healthy was 77% based on self-reported questionnaires and 71% by fecal gluten. Micronutrient and macronutrient consumption was similar between the groups, except for higher fiber intake with Tasty&Healthy. The Tasty&Healthy intervention resulted in a unique serum metabolic signature. Conclusions The Tasty&Healthy diet may reduce calprotectin levels in patients with Crohn’s disease with subclinical inflammation. Its flexible structure, free of formula, likely explains the high adherence among asymptomatic individuals. ClinicalTrials.gov , Number: NCT04239248 .
KW - Calprotectin Reduction
KW - Crohn’s Disease
KW - Induction of Remission
KW - Microbiome
KW - Nutritional Therapy
KW - Tasty&Healthy Diet
UR - https://www.scopus.com/pages/publications/105045773306
U2 - 10.1016/j.cgh.2026.05.029
DO - 10.1016/j.cgh.2026.05.029
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C2 - 42309429
AN - SCOPUS:105045773306
SN - 1542-3565
JO - Clinical Gastroenterology and Hepatology
JF - Clinical Gastroenterology and Hepatology
ER -