Low Fiber-Low Residue Diet (4-10 Grams Fiber)
Purpose
Dietary fiber is the undigestible part of plants that maintains the structure of the plant. Dietary fiber includes cellulose, hemicellulose, polysaccharides, pectins, gums, mucilages, and lignins. Although they are chemically unrelated, they all resist digestion by the human body. It is this resistance that makes these fibers important in both the normal 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 a period of time after a colostomy or ileostomy is performed.
Nutrition Facts
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 of time, 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.
Special Considerations
If a low fiber or low residue diet results in abdominal cramps or discomfort, notify the dietitian or physician immediately.
| Group | Recommend | Avoid |
|---|---|---|
| Milk & milk products (2 or more cups daily) | all milk products | Low Residue Diet only 2 cups daily of all milk products |
| Vegetables (2 servings daily) 1 serving = 1/2 cup | vegetable juice without pulp; the following cooked vegetables: yellow squash (without seeds), green beans, wax beans, spinach, pumpkin, eggplant, potatoes without skin, asparagus, beets, carrots; tomato sauce and paste | vegetable juices with pulp, raw vegetables, cooked vegetables not on Recommend list |
| Fruits (2-3 servings daily) 1 serving = 1/2 cup | fruit-juices without pulp, canned fruit except pineapple, ripe bananas, melons, peeled and cooked apples, orange and grapefruit without the membrane | fruit-juices with pulp, canned pineapple, fresh fruit except those on Recommend list, prunes, prune juice, dried fruit, jam, marmalade |
| Starches-Bread & Grains (4 or more servings daily) | bread and cereals mode from refined flours, pasta, white rice, saltines, tapioca | whole-grain breads, cereals, rice, pasta; bran cereal; oatmeal |
| Meat & meat substitutes (5 to 6 oz daily) | meat, poultry, eggs, seafood, cottage cheese, other mildly flavored cheeses | chunky peanut butter, nuts, seeds, dried beans, dried peas, tough gristly meats, hot dogs, sausage, sardines, fried meats, strongly flavored cheeses |
| Fats & oils | all oils, margarine, butter | coconut, fats used for deep frying |
| Sweets & desserts (servings depend on caloric needs) | all not on avoid list | desserts containing nuts, coconut, raisins, seeds |
| Miscellaneous | all not on avoid list | popcorn, pickles, horseradish, relish |
