Low-fiber/low-residue diet

Low-fiber/low-residue diet is a type of diet that restricts the intake of fiber and other foods that increase the amount of stool produced by the body. This diet is often recommended for individuals with certain digestive disorders, such as Crohn's disease, ulcerative colitis, diverticulitis, and following certain types of surgery.

Overview

A low-fiber/low-residue diet aims to reduce the frequency and volume of bowel movements, thereby reducing symptoms such as abdominal pain, bloating, and diarrhea. This diet is typically low in fruits, vegetables, whole grains, and legumes, which are high in fiber and can increase stool volume.

Foods to Include

Foods that are typically included in a low-fiber/low-residue diet include:

• White bread, pasta, and rice
• Cooked or canned fruits and vegetables without skins or seeds
• Lean meat, poultry, fish, and eggs
• Milk and dairy products (in moderation)

Foods to Avoid

Foods that are typically avoided in a low-fiber/low-residue diet include:

• Whole grains and foods made from them
• Raw or dried fruits and vegetables
• Legumes such as beans, lentils, and peas
• Nuts and seeds
• Spicy foods and foods high in fat

Risks and Considerations

While a low-fiber/low-residue diet can help manage symptoms of certain digestive disorders, it may not provide all the necessary nutrients for optimal health. Therefore, it's important to follow this diet under the supervision of a healthcare provider or dietitian.

Low-fiber/low-residue diet Resources
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