reducing the gi workload

A low-residue diet is prescribed to give the digestive system a rest.

› By JoAnn Guidry

For people with digestive issues, eating is not always pleasurable. And for those with health conditions, such as Crohn’s disease, ulcerative colitis, diverticulitis and bowel inflammation, a low-residue diet may be prescribed by their doctor.

A low-residue diet restricts the amount of dietary fiber eaten, eliminating such foods as nuts, seeds, raw veggies and whole grains. Found in plants, dietary fiber is not completely digested by humans. Residue is this fiber, plus other food waste, found in the colon after digestion. More residue in the colon means more movement through the intestinal tract. For people with serious digestive conditions, this can lead to diarrhea and abdominal cramping.

“In my practice, a low-residue diet is most commonly prescribed for those with diverticulitis and Crohn’s,” says Dr. Siddharth Mathur with Crystal River-based Gastroenterology Associates and who is a liated with Seven Rivers Regional Medical Center. “It’s similar to a low-fiber diet but more restrictive to less than 15 grams of fiber a day. And it also restricts milk products where the low-fiber diet does not.”

Although milk has no fiber, Mathur says, “The lactose content may trigger cramping and diarrhea, especially in those who are lactose intolerant.

“We provide patients with diet sheets,” says Mathur. “The duration of the diet depends on how a patient responds. Once they are doing better, we gradually increase the amount of fiber in their diet.”

A low-residue diet as prescribed by a doctor will provide the Recommended Dietary Allowances (RDAs). But long-term use may not provide necessary amounts of vitamin C or folic acid; patients should discuss the need for supplements with their doctor.

low-residue diets at a glance

NOT ALLOWED:

For those with health conditions, such as Crohn’s disease, ulcerative colitis, diverticulitis and bowel inflammation, a low-residue diet may be prescribed by their doctor.

› Fruit juices with pulp or seeds, prune juice or pear nectar

› Tough meats with gristle, smoked or cured deli meats

› Whole-grain products, including bread, oatmeal, cereals, pasta, rice, crackers and kasha

› Raw or dried fruits, like prunes, raisins, berries, figs and pineapple

› Seeds, nuts, coconut, including those found in bread, cereal, desserts and candy

› Most raw vegetables

› Certain cooked vegetables, including peas, winter squash, broccoli, cabbage, Brussels sprouts, corn (and cornbread), cabbage, cauliflower, onions, baked beans and potatoes with skin

› Cheese with seeds, nuts or fruit

› Beans, lentils or tofu

› Crunchy peanut butter, jam, marmalade or preserves

› Pickles, olives, relish, sauerkraut and horseradish

› Popcorn

ALLOWED:

› White bread and products made from refined flour, including refined cereals and rice products

› Canned or cooked vegetables, such as asparagus tips, green beans, mushrooms, puréed spinach.

› Soft cantaloupe, ripe bananas, peaches and pears

› Juices without pulp, like apple, cranberry or no-pulp orange

› Strained vegetable juices

› Tender, ground and well-cooked meats without gristle

› Eggs