Restricting Fiber to Keep You Healthy
Dietary fiber is the indigestible part of plants and includes soluble fiber (inulin, mucilage, pectin, psyllium, resistant starch, and wheat dextrin) and insoluble fiber (cellulose, some hemicellulose, and lignin). Fiber resists digestion by the human body. It is this resistance that makes these fibers important in both normally functioning and in disorders of the large intestine or colon.
In certain medical conditions, it is important to restrict fiber. These include acute or subacute diverticulitis and the acute phases of certain inflammatory conditions of the bowel – ulcerative colitis or Crohn’s disease. After some types of intestinal surgery, a low fiber/low residue diet may be used as a transition to a regular diet. A low fiber diet may also be used for some time after a colostomy or ileostomy is performed.
Depending upon individual food selection, the low fiber/low residue diet is adequate in all nutrients (National Research Council’s Recommended Dietary Allowance). If the diet must be strict and followed over a long period, the intake of fruits and vegetables may not be adequate; and/or on a low residue diet, there may not be enough calcium included. In these cases, a multivitamin supplement or liquid nutritional supplement may be needed. If you have questions about your dietary needs, please ask your provider.
- white bread, white pasta, and white rice
- foods made with refined white flour, such as pancakes and bagels
- low fiber cereal, hot or cold
- canned vegetables
- fresh vegetables, in small amounts, if they are well-cooked
- potatoes without the skin
- eggs
- dairy products, if your body can process them well
- tender protein sources, such as eggs, tofu, chicken, and fish
- creamy peanut butter
- fats, including olive oil, mayonnaise, gravy, and butter
- fruit juices without pulp
- canned fruit
- cantaloupe
- honeydew melon
- watermelon
- nectarines
- papayas
- peaches
- plums
- well-cooked or canned vegetables without seeds or skins
- carrots
- beets
- asparagus tips
- white potatoes without skin
- string beans
- lettuce, if your body can tolerate it
- tomato sauces
- acorn squash without seeds
- pureed spinach
- strained vegetable juice
- cucumbers without seeds or skin, zucchini, and shredded lettuce are fine to eat raw
- most raw vegetables except lettuce, and cucumber
- certain vegetables, even when cooked: broccoli, cauliflower, cabbage, Swiss chard, kale, and Brussels sprouts
- onions and garlic
- potato skin
- beans, peas, and lentils
- nuts, and seeds
- some raw and dried fruit
- whole-grain breads, pastas, or cereals, including oatmeal, flax, and popcorn
- wild or brown rice
- anything spicy, fried, or tough
- processed or tough meat