One of the most important concerns of Crohn’s patients is how to regulate their diet. Since Crohn’s disease is an autoimmune disease of unknown etiology occurring in the intestine, the etiology of Crohn’s disease involves genetic, immune and environmental factors, i.e. autoimmune abnormalities induced by external environmental factors in a susceptible population carrying risk genes. In addition to hygienic conditions, smoking and alcohol abuse, and antibiotic abuse, changes in dietary habits are thought to be an important reason for the increasing incidence of Crohn’s disease year by year. Food antigens and subsequent changes in intestinal flora are important mechanisms by which diet influences the development of intestinal inflammation. Our team, under the guidance of Director Jian’an Ren, has conducted an investigation into the guiding significance of food allergens in the hope that our research will provide assistance for better control of Crohn’s disease. Allergen test results of a Crohn’s disease patient We investigated Crohn’s disease patients, ulcerative colitis patients and the normal population, and then compared the differences in food antigen results, and the preliminary results showed that food allergies in Crohn’s disease patients were 65% for rice, 64% for potato, 63% for egg white/yolk, and 57% for corn; it was also found that Crohn’s disease was clearly allergic to many foods, while ulcerative nodes and normal controls were about the same. The control was similar, with far fewer allergic foods. In addition, we also found that patients who applied allergen test results to guide their diet were better able to delay the recurrence of Crohn’s disease. Therefore, we recommend allergen monitoring for Crohn’s patients, as a small test may be of great help.