Low Residue Diet Menu for IBD and Diverticulitis Relief

What is a Low Residue Diet?

A low residue diet, sometimes called a low fiber diet, restricts foods that are high in fiber in order to ease gastrointestinal symptoms. It is often recommended for people with digestive diseases like inflammatory bowel diseases (IBD), diverticulitis, strictures, or bowel obstruction.

The goal is to avoid foods that could aggravate diarrhea, abdominal cramping, or gastrointestinal pain by reducing the amount of undigested material that passes through the digestive system.

How a Low Residue Diet Works

Fiber from plant foods like fruits, vegetables, whole grains, nuts, seeds, and legumes normally remain undigested until it reaches the colon. For people with gastrointestinal disorders, this excess fiber content can trigger increased bowel movements, loose stools or diarrhea which leads to:

• Loss of fluids and electrolytes
• Abdominal pain and cramping
• Fatigue and lethargy
• Malabsorption of nutrients

A low residue diet limits high fiber foods and instead focuses on well-cooked fruits and vegetables, along with low fiber grains that are easier to break down and digest. This helps decrease bowel movements and reduces irritation of the gastrointestinal tract.

Foods to Include on a Low Residue Diet Menu

If following a low residue diet for IBD, diverticulitis or another digestive disorder, the following foods are usually well tolerated:

Non-Whole Grains

Refined grains like white bread, pasta, crackers, couscous, white rice, corn or rice cereals, pancakes and waffles are permitted instead of high fiber whole grains.

Tender Fruits and Vegetables

Fruit juice and well-cooked, peeled or canned fruits and vegetables without seeds or skin are allowed, such as:

• Applesauce
• Bananas
• Melons
• Peaches
• Pears
• Plums
• Apricots
• Green beans
• Carrots
• Mushrooms
• Potatoes without skin
• Pumpkin
• Summer squash
• Tender cooked spinach, kale or broccoli (without stalks)

Tender Proteins

Well-cooked, soft and tender proteins are best tolerated, such as:

• Eggs
• Tender poultry without skin/bones
• Ground meat
• Fish fillets
• Tofu
• Smooth nut butters

Dairy Products

Low fat milk, plain yogurt, cheeses, custards, puddings and ice cream are permitted if well tolerated. Those with lactose intolerance can try lactose-free dairy options.

Oils, Butter and Other

In addition to dairy and meats, low residue diets allow:

• Olive, canola or vegetable oil
• Butter or margarine
• Mayonnaise
• Salt
• Herbs and spices
• Condiments like ketchup and mustard
• Coffee and tea
• Carbonated drinks
• Jellies and syrups

Foods to Avoid on a Low Residue Diet

To prevent irritation of the digestive tract, the following higher fiber foods should be avoided or limited on a low residue diet menu plan:

High Fiber Grains and Starches

These include whole grains like:

• Brown or wild rice
• Whole grain bread
• Whole wheat or multigrain pasta
• High fiber cereals with bran
• Oats
• Popcorn
• Corn bread
• Whole grain crackers

Dried Beans, Peas and Lentils

All dried beans, dried peas, lentils, hummus and soybeans are too high fiber for a low residue diet and should be avoided. These include:

• Black beans
• Garbanzo beans (chickpeas)
• Baked beans
• Kidney beans
• Lima beans
• Navy beans
• Pinto beans
• Split peas
• Lentils

Raw Fruits and Vegetables

Avoid all fresh, raw produce on a low fiber diet menu. These provide the most insoluble fiber your digestive system may have trouble breaking down when inflamed:

• Leafy greens
• Broccoli
• Cabbage
• Cauliflower
• Celery
• Corn
• Cucumbers
• Onions or garlic
• Peppers
• Sauerkraut
• Winter squash
• Zucchini
• Berries
• Dried fruits

Seeds, Nuts and Coconut

High fiber nuts, seeds and coconut are not part of a low residue diet plan. Avoid:

• Nuts
• Seeds like flax, chia or sesame
• Coconut meat or flakes
• Nut butters with chunks
• Granola

Sample 1-Day Low Residue Diet Menu

Here is a sample menu with meal ideas to help guide your low residue diet meal planning:

Breakfast

• 1⁄2 grapefruit segments
• 1 scrambled egg
• 1 slice white toast with butter/jam
• Glass of lactose-free milk

Lunch

• Grilled chicken sandwich on white bread with lettuce, tomato
• 1⁄2 cup canned peaches
• Potato chips
• Glass of apple juice

Dinner

• 3 ounces salmon, baked
• 1⁄2 cup cooked white rice
• 1⁄2 cup green beans, steamed
• 1 dinner roll with butter
• Vanilla ice cream

Drink plenty of water, juice, tea, or clear broths between meals to stay hydrated. Speak to your doctor or dietitian about taking vitamins/minerals if diet lacks variety long-term.

Tips for Transitioning to a Low Residue Diet

Making drastic changes to your diet too quickly can be challenging. Follow these tips to transition more smoothly:

Gradually Eliminate High Fiber Foods

Don’t remove ALL fiber at once, rather phase out insoluble fiber foods over several days while adding allowable options. This gives your body time to adjust.

Cook Produce Thoroughly

Properly cooking fruits and vegetables softens insoluble fiber making it gentler on your digestive tract. Steam, bake or sauté veggies rather than eating raw.

Try Low Fiber Substitutions

Swap out high fiber grains for white rice or bread. Choose bananas or melon over berries or salads. Consider meatballs rather than beans for plant-based protein.

Supplement with Soluble Fiber

Soluble fibers like oats, white rice bran, or psyllium may provide prebiotic benefits without irritating the bowel when inflamed. Discuss options with your physician.

A low residue diet can help provide symptom relief during flare-ups for people with gastrointestinal disorders. Work closely with a registered dietitian knowledgeable in IBD or diverticulitis nutrition to ensure your restricted diet still provides balanced nutrition.

Disclaimer: This article is for informational purposes only and does not constitute medical advice. Always consult with a healthcare professional before starting any new treatment regimen.