Low Residue Diet
February 1, 2010
The undigested part of the food is known as residue. Dietary fibers are the chief constituent of food residue. Fibers help to form the volume of the stool. Dietary fiber rich fruits, vegetables, seeds, nuts, fruit and vegetable peels, and grains are rich in fibers. Intake of these foods increases the volume of residues.
High residue foods or high fiber diet is always recommended for healthy people. However, the high residue content of the diet could increase the physical discomfort of people suffering from certain gastrointestinal problems. By lowering the bowel formation, a low residue diet helps to battle specific illnesses.
Importance of low residue diet
Low residue diet is a short-term diet plan. It is recommended for people suffering from inflammatory bowel disease such as ulcerative colitis and Crohn’s disease and diverticulitis. Low residue diet plan is followed during the disease flare-ups. Once the condition of the patient improves, the low residue diet is replaced with normal fiber rich diet.
By reducing the size and volume of stool, low residue diet helps to cure diarrhea, abdominal pain and certain digestive problems. The restrictive nature of this diet might increase the risk of nutrient deficiency. You should not follow the low residue diet plan beyond the period as recommended by your doctor. Prolonged intake of fiber restricted meal causes constipation and digestion problems.
Low residue diet plan
In a low residue diet plan, the dietary fiber intake should be limited to 10 grams per day. Low residue diet is more restrictive than a low fiber diet. Besides fiber rich fruits, vegetables and whole grains, foods such as dairy products that otherwise have extremely low fiber content but form excess residue after consumption are prohibited in the diet plan. Certain foods such as fiber rich blenderized bran produce little residue upon consumption might be included in a low residue diet.
Foods to avoid
Whole grains and whole grain products, whole vegetables and fruits, berries, peanut butter, seeds, nuts, dried fruits, coconut and tough meats should be avoided. Cruciferous vegetables such as broccoli, cabbage, cauliflower, kale and Brussels sprouts should not be included in low residue meals.
Low residue foods
Low residue meal comprises of refined carbohydrate products, fruit juices excluding prune juice, vegetable juices and soups without pulps, tender meat, eggs, poultry and fish.
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