Low Residue Diet for Ulcerative Colitis and Recipes to Try

Foods to eat on a low residue diet

A low residue diet focuses on foods that are easy to digest and low in fiber.

Grains

Look for refined or enriched grain products with less than 2 g of fiber per serving, such as:

• white rice
• soft white bread and pasta
• plain crackers
• cooked or dry cereals, such as grits

Fruits and vegetables

Choose fruits without seeds or peels, such as:

• ripe bananas
• soft cantaloupe
• canned fruits without skins or seeds
• applesauce
• juice without seeds or pulp

Choose skinless, seedless, and cooked vegetables such as:

• eggplant
• carrots
• yellow squash
• pumpkin
• mushrooms
• white potatoes
• canned soft veggies without seeds or peels

Meats and protein

Red meats should be tender and well cooked. You can also have:

• poultry
• fish
• eggs
• tofu
• smooth peanut butter

Dairy

Limit dairy to 1 cup per day. This can include:

• low fat cow’s milk
• sour cream
• yogurt
• cottage cheese
• cream-based soups
• puddings or custard
• ice cream
• low fat cheeses

Oils and toppings

Among the oils and toppings you can choose are:

• oil, butter, or margarine
• mayonnaise and salad dressings
• whipped cream and sour cream
• plain gravy
• smooth condiments
• honey, syrups, or molasses

Snacks and drinks

Some ideas for snacks and drinks include:

• plain gelatin
• plain cookies and cakes
• pretzels
• tea or coffee
• clear broths and soups
• seedless jams and jellies
• popsicles
• hard candies

Foods to limit on a low residue diet

Some foods are high in insoluble fiber, a type of fiber that doesn’t dissolve in water, making it harder to digest. As a result, these foods may leave residue in the colon, possibly triggering UC symptoms.

Some foods to consider limiting include:

• Whole grains: breads, cereals, pastas, and other foods that contain barley, multigrain, currant, granary, malt, wholegrain flour, bran, or rye
• Grain products: popcorn, granola, brown rice, couscous, barley, quinoa
• Legumes: baked beans, dried beans, peas, lentils
• All fruits with seeds, skins, or peels: tomatoes, citrus fruits, dried fruits, raisins, kiwi, berries, pineapple, mango, dates, prunes, figs
• All raw, stringy, and unpeeled vegetables: potatoes, Brussels sprouts, cabbage, spinach, cauliflower, peas, broccoli, sprouts, pumpkin, pepper, kale, celery, sweetcorn, cucumber, leeks
• Other foods: tough meats with gristle, seeds, nuts, coconut, crunchy peanut butter, pickles, marmalades, jams, preserves, sauerkraut, horseradish, high fat dairy

In many instances, however, some of these foods can be prepared and cooked in ways that reduce their fiber quantity and make them easier to digest.

This may include peeling the skins and removing all of the seeds from fruits and vegetables. Cooking methods like boiling, steaming, poaching, and roasting can make the hard, raw vegetables much softer and easier to digest.

Research suggests that modifying the texture of high fiber fruits and vegetables may be more beneficial for people with inflammatory bowel disease (IBD) than eliminating these foods completely.

Low residue diet for colonoscopy

A successful colonoscopy depends on how well the colon is cleaned out before the procedure. The prep involves taking specific laxatives at designated times and a clear liquid or low residue diet.

According to a 2020 review, maintaining a low residue diet several days before the procedure is as effective as a clear liquid diet.

People also report higher satisfaction rates because it’s easier to follow. For instance, a 2021 review found that more people who followed the clear liquid diet reported hunger, nausea, and vomiting.

Your healthcare team will provide detailed instructions for colonoscopy prep. This may involve a low residue diet for a few days before transitioning to a clear liquid diet on the last day. You can discuss options with your doctor, but it’s important to follow these instructions and report any deviations prior to the procedure.

Is a low residue diet good for ulcerative colitis?

A low residue diet aims to reduce the frequency and quantity of bowel movements to ease symptoms, particularly if you have intestinal strictures or narrowing. It may also help lower the risk of developing intestinal obstruction.

However, it’s important to remember that there’s no special diet for people with UC, and experts agree that more research is needed to fully understand the low residue diet’s possible benefits in managing UC.

A low residue diet is meant to relieve symptoms temporarily. It’s not intended for long-term use. That’s because fiber adds bulk to stool, which can regulate bowel movements and promote overall gut health.

In fact, researchers recommend that people with UC consume a sufficient amount of fiber daily, as it may help improve the gut microbiome, enhance gut barrier integrity, and support remission, among other benefits.

Before starting a low residue diet, it’s important to speak with a healthcare professional. They can advise you on whether it’s right for you, how long to stay on it, and how to transition back to your regular diet.

The bottom line

A low residue diet restricts or limits indigestible foods to help reduce UC symptoms and create fewer, smaller bowel movements.

This diet involves limiting foods high in insoluble fiber, such as whole grains, seeds and nuts, and vegetables and fruits with seeds or peels.

A doctor may recommend a temporary low residue diet for UC flare-up management, but it doesn’t treat the underlying disease.

It’s not a good fit for everyone with UC and can lead to nutritional deficiencies over the long term. It’s best to consult with your doctor before starting a low residue diet.