There have been no studies yet that prove certain types of food cause ulcerative colitis. But it’s been noted that some kinds of food can treat the signs and symptoms of ulcerative colitis while other types of food make the signs and symptoms worse and result in complications. In general, a low‐residue, low‐fiber diet is usually recommended for people with ulcerative colitis.
If you suspect you have the disease, keep a diary where you note down the symptoms and what food could have triggered them. If for example you have eaten plenty of fatty foods and later on the symptoms manifest themselves, you can fairly say the fatty foods had caused them, especially if this happens in such frequency that it can be dismissed as coincidence.
Bleeding and diarrhea, the two most common symptoms of ulcerative colitis, can drain the body, robbing it of fluids and nutrients. It is therefore important for a person who has the disease to include plenty of liquid in his diet to rehydrate the body and healthy food to allow it to regain lost nutrients.
Have Several Smaller Meals throughout the Day
Don’t skip meals. Some doctors advise people with ulcerative colitis to have small meals spread throughout the day than have the usual three large meals in the morning at noon and in the evening, especially during flare ups. Large meals can increase the pressure on the digestive tract and worsen the condition.
Fiber is health, but during flare‐ups, foods high in fiber content are not advised. This is to allow the bowel time to rest and keep the symptoms at a minimum. Lactose‐intolerant patient must avoid lactose‐rich foods. Limit your coffee and alcohol intake for obvious reasons.
The Food Pyramid is an excellent guide for a healthy diet. It states what types of food contain which type of nutrients and the quantity that should be taken every day. But since it is just a guide, it is always best to consult the doctor on what diet is best for you.
Recipes for a Low‐Fiber, Low‐Residue Colitis Diet
It is mentioned earlier there’s been no study yet that says certain types of food can cause ulcerative colitis. But some food worsens the signs and symptoms of the disease and may help bring about complications. There are also types of food that can keep the signs and symptoms in check and minimizes the chances of complications. Thus, a person suffering from ulcerative colitis may be advised to keep a diet that will help his body cope with the disease, its signs and symptoms and its complications.
Like any IBD (inflammatory bowel disease), ulcerative colitis requires a diet that is low‐fiber and low‐residue, especially during periods of flareups. A low‐fiber, low‐residue diets is also advised as diet prior to surgery and before the surgery. This is meant to decrease the volume of the patient’s vowel and to give the intestine time to relax. A low residue, low‐fiber diet contains not more than ten grams of fiber every day.
Not All Low‐Fiber Foods Are Good For Ulcerative Colitis Patients
It is important to note, however, that while low‐residue and low‐fiber are commonly used interchangeably, they are not strictly the same. There are low‐fiber foods that can even worsen the signs and symptoms of ulcerative colitis. Cofee and dairy, for example, are low in fiber but they increase bowel activity, adding stress to the intestines. Some foods that are low in residue, on the other hand, are actually high in fiber content.
This seemingly insignificant detail of a colitis diet should be discussed with the doctor or dietician.
It is not also advisable to stay on a colitis diet for a long period. But if your condition requires it, the doctor will advise you to take health and dietary supplement every day.
Grain Products in a Colitis Diet
Any recipe for an ulcerative colitis diet to be effective should any of the following grain products that are considered low‐residue: English muffins, cookies, plain cereals, buns, white bread that is refined, plain cereals, white rice and others that your doctor or dietician may recommend. Whole grains should not be in the list. A colitis diet recipe may also include any of the following fruits and fruit products: banana, fruit juice (excluding prune juice), fruit cocktail, honeydew, peaches, melon, watermelon, cantaloupe, apricots, applesauce and other fruits recommended by your health care provider.
Vegetables and Vegetable Products
An ulcerative colitis recipe may also be made from vegetables and vegetable products. But despite the fact that vegetables are healthy foods, not all of them are recommended for people with ulcerative colitis.
The following can be in a vegetable colitis recipe: vegetable juices, vegetables that are tender and well‐cooked like beets, yellow beans, green beans, potatoes minus the skin, cucumber, lettuce, red peppers, green peppers, zucchini, squash, alfalfa, etc. A colitis diet recipe must avoid using vegetables belonging to the cruciferous group like cauliflower, broccoli, sprouts, Brussels, kale, etc.
Foods that are sources of protein may be in a colitis diet recipe provided they are well‐cooked. Meat should be tender. Fish and eggs are OK, but lentils and beans must be avoided. Seeds, nuts and foods with seeds must be generally avoided.
During Flare‐up
Low‐Fiber Diet
If you suspect you have the disease, keep a diary where you note down the symptoms and what food could have triggered them. If for example you have eaten plenty of fatty foods and later on the symptoms manifest themselves, you can fairly say the fatty foods had caused them, especially if this happens in such frequency that it can be dismissed as coincidence.
Bleeding and diarrhea, the two most common symptoms of ulcerative colitis, can drain the body, robbing it of fluids and nutrients. It is therefore important for a person who has the disease to include plenty of liquid in his diet to rehydrate the body and healthy food to allow it to regain lost nutrients.
Have Several Smaller Meals throughout the Day
Don’t skip meals. Some doctors advise people with ulcerative colitis to have small meals spread throughout the day than have the usual three large meals in the morning at noon and in the evening, especially during flare ups. Large meals can increase the pressure on the digestive tract and worsen the condition.
Fiber is health, but during flare‐ups, foods high in fiber content are not advised. This is to allow the bowel time to rest and keep the symptoms at a minimum. Lactose‐intolerant patient must avoid lactose‐rich foods. Limit your coffee and alcohol intake for obvious reasons.
The Food Pyramid is an excellent guide for a healthy diet. It states what types of food contain which type of nutrients and the quantity that should be taken every day. But since it is just a guide, it is always best to consult the doctor on what diet is best for you.
Recipes for a Low‐Fiber, Low‐Residue Colitis Diet
It is mentioned earlier there’s been no study yet that says certain types of food can cause ulcerative colitis. But some food worsens the signs and symptoms of the disease and may help bring about complications. There are also types of food that can keep the signs and symptoms in check and minimizes the chances of complications. Thus, a person suffering from ulcerative colitis may be advised to keep a diet that will help his body cope with the disease, its signs and symptoms and its complications.
Like any IBD (inflammatory bowel disease), ulcerative colitis requires a diet that is low‐fiber and low‐residue, especially during periods of flareups. A low‐fiber, low‐residue diets is also advised as diet prior to surgery and before the surgery. This is meant to decrease the volume of the patient’s vowel and to give the intestine time to relax. A low residue, low‐fiber diet contains not more than ten grams of fiber every day.
Not All Low‐Fiber Foods Are Good For Ulcerative Colitis Patients
It is important to note, however, that while low‐residue and low‐fiber are commonly used interchangeably, they are not strictly the same. There are low‐fiber foods that can even worsen the signs and symptoms of ulcerative colitis. Cofee and dairy, for example, are low in fiber but they increase bowel activity, adding stress to the intestines. Some foods that are low in residue, on the other hand, are actually high in fiber content.
This seemingly insignificant detail of a colitis diet should be discussed with the doctor or dietician.
It is not also advisable to stay on a colitis diet for a long period. But if your condition requires it, the doctor will advise you to take health and dietary supplement every day.
Grain Products in a Colitis Diet
Any recipe for an ulcerative colitis diet to be effective should any of the following grain products that are considered low‐residue: English muffins, cookies, plain cereals, buns, white bread that is refined, plain cereals, white rice and others that your doctor or dietician may recommend. Whole grains should not be in the list. A colitis diet recipe may also include any of the following fruits and fruit products: banana, fruit juice (excluding prune juice), fruit cocktail, honeydew, peaches, melon, watermelon, cantaloupe, apricots, applesauce and other fruits recommended by your health care provider.
Vegetables and Vegetable Products
An ulcerative colitis recipe may also be made from vegetables and vegetable products. But despite the fact that vegetables are healthy foods, not all of them are recommended for people with ulcerative colitis.
The following can be in a vegetable colitis recipe: vegetable juices, vegetables that are tender and well‐cooked like beets, yellow beans, green beans, potatoes minus the skin, cucumber, lettuce, red peppers, green peppers, zucchini, squash, alfalfa, etc. A colitis diet recipe must avoid using vegetables belonging to the cruciferous group like cauliflower, broccoli, sprouts, Brussels, kale, etc.
Foods that are sources of protein may be in a colitis diet recipe provided they are well‐cooked. Meat should be tender. Fish and eggs are OK, but lentils and beans must be avoided. Seeds, nuts and foods with seeds must be generally avoided.
During Flare‐up
Low‐Fiber Diet
FOOD
GROUP
|
FOODS
TO INCLUDE
|
FOODS
TO AVOID
|
MILK
|
Fat free, reduced fat, whole milk; Lactaid milk;
Buttermilk, yogurt
without restricted fruit and nuts;
non-fat dry milk solids (reconstituted), milkshakes
|
If you have
an intolerance to lactose you may need
to limit dairy to
small portions with meals
and/or use
lactose reduced products.
|
MEAT, FISH, POULTRY,
EGGS, CHEESE, MEAT
ALTERNATES
|
Tender, lean, beef,
lamb, liver, poultry, veal, pork, ham
(if
tolerated); smooth peanut butter; fish; cottage
cheese, mild
flavored cheeses; eggs; tofu.
|
Fried
meats, sausage, spicy cold cuts, frankfurters;
crunchy
peanut butter; excessive cheese products;
fried eggs; dried beans.
|
BREADS & CEREALS
|
Bread made with refined
flour; melba toast; refined
hot cereals
including instant oatmeal, farina, and
grits; dry
refined cereals including puffed rice, cornflakes, rice
Krispies, special
k ; refined crackers such as saltines; rice
cakes; bagels;
pancakes, waffles; tortillas made from refined
white flour.
|
Bread made with bran, seeds, coarse
whole wheat
or cracked
wheat; whole grain cereals such as
shredded
wheat, bran flakes, granola; raw bran; old
fashion
oatmeal; whole grain crackers; graham crackers;
buckwheat pancakes; bulgar.
|
POTATO
& STARCHES
|
White or sweet potato
prepared without skin or frying; white
rice; refined brown rice; spaghetti; noodles; macaroni; pasta;
couscous.
|
Potato
skins, fried potatoes, potato chips; coarse grain
brown and wild rice; whole grain pasta.
|
VEGETABLES
|
Strained
vegetable juice; well cooked fresh or canned
vegetables
such as asparagus tips, beets, green beans,
carrots,
acorn squash without seeds, pureed spinach, and
tomato sauce; lettuce if tolerated.
|
Raw or
partially cooked (steamed)
vegetables; vegetables
with
seeds; sauerkraut; dried beans; cooked peas; winter
squash; broccoli; Brussels sprouts; cabbage; onions;
cauliflower; baked beans; and corn
|
FRUITS
|
Strained
fruit juice; citrus fruit sections without membrane;
stewed
or canned fruit without skin or seeds; ripe banana;
soft cantaloupe or
honey dew melon.
|
All raw
fruits (except banana) ; dried fruits and raisins;
prunes
(fresh or stewed); unstrained fruit juice,
canned
pineapple, fresh and frozen berries.
|
FATS
|
Margarine,
oils, butter, cream, shortening, sour cream,
mayonnaise, cream cheese
|
Do not
consume excess amounts, especially saturated fat,
for overall health
|
SWEETS & DESSERTS
|
Hard
candy, jelly, honey, syrup; refined
cakes, pies,
doughnuts;
cookies; pudding; sherbet; custard; ice cream;
gelatin with allowed fruit; chocolate
in small amounts.
|
Those made with
nuts, coconut, seeds, skins; jams,
marmalades and preserves; fried pastries (no
doughnuts).
|
BEVERAGES
|
Tea, coffee,
decaffeinated coffee, carbonated beverages,
fruit
beverages, allowed vegetables, noodles, rice or refined
flour
|
Alcohol
|
SOUPS
|
Bouillon,
broth, or creamed soups made with allowed
vegetables, noodles, rice or refined flour
|
Highly seasoned soups, bean soups
|
MISCELLANEOUS
|
Salt
and mild seasonings as tolerated; finely
ground pepper;
cocoa powder.
|
Whole
seed spices and herbs; popcorn; whole grain
snacks; nuts;
seeds; strong flavored spices or herbs
not tolerated; olives, pickles
|
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