We all know that inflammatory bowel disease is a chronic inflammatory disease whose etiology and pathogenesis have not been fully elucidated. Current studies suggest that inflammatory bowel disease may be related to the following factors: diet, environment, chronic infections, immune factors, genetics, and psychosomatic factors acting on susceptible individuals to over-exert the intestinal immune response leading to intestinal damage. Among the known causes, some we cannot change, such as the environment, genetic factors, immune factors, or difficult to change, such as psychosocial, which is related to personality, as the saying goes, the mountains are easy to change, the nature is hard to change. What we can easily change is the diet. Diet is a major factor in the development of Crohn’s disease. Many human diseases, especially gastrointestinal diseases, are closely related to diet. With the progress of society and the great improvement of human living standards, food safety has become more and more important to people. Media reports of serious food safety incidents are common and repeated. On the one hand, the reason is that individuals are greedy for profit, greedy for money, and have lost their moral bottom line by using obviously harmful substances to humans as food ingredients. On the other hand, the industrialization of food has become inevitable as human needs continue to increase and old traditional, healthy food processing methods are unable to meet the enormous human demand. However, it is the industrialization of food that makes food safety increasingly unsafe. A large number of chemicals are used for better taste, color and long-term preservation, and these chemicals may be an antigen that enters the human gastrointestinal tract causing an immune response disorder and inflammatory bowel disease. Therefore, for our health, we try to do: 1, try not to eat packaged food, the longer the shelf life of the more do not eat. 2, try not to eat the full color and flavor of heavy food (spicy, sour and pungent, etc.), especially a variety of specialty restaurants. 3, try to use fresh, light, non-fried food, cooking as much as possible a meal to finish, eat the next meal to finish, avoid long-term preservation in the refrigerator. We control our mouth, our body is also guaranteed.