Low Residue Diet
What Is A Low-Residue Diet?
A low residue diet, with less than 10-15 grams of fiber daily, is often recommended in the management of diverticulitis, Crohn’s disease, ulcerative colitis, bowel inflammation, new colostomy/ileostomy or recent intestinal surgery. Dietary guidelines by food group are listed below. For additional guidance and to ensure that you are getting adequate nutrition, speak with our dietitian.
Milk and Milk Products:
- Choose up to 2 cups of low-fat milk products including yogurt, cottage cheese, buttermilk, kefir or sherbet. Limit cheese to 1.5oz per day.
- Avoid milk products with nuts, seeds, granola, fruit or vegetables added to them.
- Avoid all milk-containing products if you are lactose intolerant. Choose milk and yogurt alternatives made from soy, rice or almond.
Breads and Grains:
- Choose grains with less than 2g of fiber per serving like refined white breads and cereals (e.g. Special K, Corn Flakes, and Rice Krispies), cream of wheat, white pasta, and crackers, pancakes, and waffles made from refined white flour.
- Choose vegetable juice without seeds or pulp and canned and well-cooked vegetables without seeds such as yellow squash, spinach, pumpkin, eggplant, potatoes without skin, green beans, wax beans, asparagus, and carrot.
- Certain vegetables like lettuce and cucumber (without seeds) may be tolerated raw.
- Choose fruit juice without pulp and canned, soft, well-cooked fruits without seeds or skins such as applesauce.
- Raw fruits that can be enjoyed include very ripe apricots, bananas, cantaloupe and honeydew.
- Choose tender, well-cooked poultry, fish, lean beef, eggs (cooked until yolk is solid), tofu and smooth nut butters (like almond or peanut; limit to 2 Tablespoons per day).
- Limit fat to less than 8 teaspoons per day. Acceptable fats include oils, butter, margarine, mayonnaise, cream cheese and smooth sauces and dressings.
- Smooth condiments are acceptable. Avoid chunky relishes and pickles.
Foods To Avoid
- Coconut, seeds, and nuts, including those found in bread, cereal, desserts, and candy
- Whole-grain products, including breads, cereals, crackers, pasta, rice, and kasha
- Raw or dried fruits, like prunes, berries, raisins, figs, and pineapple
- Most raw vegetables
- Certain cooked vegetables, including peas, broccoli, winter squash, Brussels sprouts, cabbage, corn (and cornbread), onions, cauliflower, potatoes with skin, and baked beans
- Beans, lentils, and tofu
- Tough meats with gristle, and smoked or cured deli meats
- Cheese with seeds, nuts, or fruit
- Crunchy peanut butter, jam, marmalade, and preserves
- Pickles, olives, relish, sauerkraut, and horseradish
- Fruit juices with pulp or seeds, prune juice, and pear nectar