|Pureed Beet Carrot Soup – a healthy soup while on a Low Fiber/Low Residue diet.|
A healthy diet typically includes foods high in fiber. Fiber is usually recommended as part of a healthy diet because it helps to normalize bowel movements, lower blood cholesterol levels and control blood sugar levels. However, in certain circumstances, a Low Residue or Low Fiber Diet may be recommended.
A Low Residue or Low Fiber Diet is typically only recommended for a short period of time (as determined by a doctor) as it does not provide all the nutrients to stay healthy. Since a Low-Residue or Low-Fiber Diet restricts many nutrient-rich foods, sometimes a vitamin supplement is recommended by the doctor or dietician.
The following summary is presented solely as a resource; anyone requiring a low residue or low fiber diet should consult their physician or dietician for specific dietary recommendations.
When is a Low Residue/Low Fiber Diet applicable?
People who have diverticulitis, Crohn’s disease, ulcerative colitis or bowel inflammation are usually advised to eat a Low Fiber Diet and sometimes a Low Residue Diet. Also, after certain kinds of surgery, such as an ileostomy or colostomy, a Low Residue or Low Fiber Diet is usually recommended.
What is a Low Residue/Low Fiber Diet?
A low fiber diet includes refined breads, crackers, cereals, pasta, white rice, and low fiber vegetables and fruits (with no skin, seeds or pulp), limited milk products (if tolerated), well-cooked lean proteins, and eggs. See below for more specific recommendations.
Although a Low Residue Diet and Low Fiber Diet are related and sometimes used interchangeably, a Low Residue Diet is more restrictive than a Low Fiber diet. Some foods are low in fiber, but can increase residue (e.g., dairy and coffee), and some foods are low in residue, but high in fiber (e.g., blenderized bran).
Here are some suggestions for foods that can and cannot be eaten under the Low Fiber Diet (be sure to consult your physician or dietician for specific dietary requirements):
Low fiber vegetables that can be eaten raw:
- Cucumbers (without skin and seeds)
- Zucchini (remove seeds)
Low fiber vegetables that can been eaten if they are well-cooked (without skin or seeds):
- Beets (without skin)
- Carrots (without skin)
- Tomatoes (without skin or seeds)
- Potatoes, without skin
- Asparagus (tips only)
- Yellow squash (remove seeds)
- Pureed spinach
- Green beans
- Wax beans
- Brussels Sprouts
- Winter Squash
- Very ripe apricots (without skin)
- Soft cantaloupe or honeydew melon
- Nectarines (without skin)
- Peaches (without skin)
- Plums (without skin)
- Canned or raw pineapple
- Fresh figs
- Berries of any kind
- All dried fruits
- Fruit seeds
- Prune juice
Other Foods to Avoid:
- Fatty foods as these can increase residue
- Seeds (including popcorn)
- Whole grains and whole grain products
- No more than 2 cups of milk or milk products per day
- Spicy foods
- Chocolate that contains cocoa powder
- Tough fibrous meats with gristle
Suggested Foods for a Low-Fiber Diet:
- Cream of Wheat
- Cream of Rice
- Non-fat or Low-fat yogurt
- Ground, well-cooked tender lean meats
- Poached eggs
- Well-cooked or pureed low-fiber vegetables
- Ripe or cooked/canned low-fiber fruits
- Pureed soups using low-fiber vegetables (e.g., carrot, beet, potato)
- Chicken soup with small pasta or white rice, low-fiber vegetables
Easy Chicken Soup with Pasta and Vegetables
If you’re on a low fiber or low residue diet, use whatever vegetables are allowed based on your doctor’s or dietician’s recommendations. If permitted, shredded or chopped cooked chicken breast can be added.
|Chicken Soup with Carrots, Potatoes, Tomatoes, Asparagus and Pastini Pasta|
5 cups chicken broth
1/2 cup tomato flesh (no skin or seeds)
1 bunch asparagus tips
1/2 cup cooked pastini or other small pasta
Place broth, carrot and potato in a small saucepan. Bring to a boil, then reduce heat and cook until vegetables are very tender. Add tomatoes and asparagus tips and cook until asparagus is tender. Stir in cooked pasta and cook until heated through.
Easy Pureed Beet and Carrot Soup
If you’re on a low fiber or low residue diet, substitute any vegetables that are permitted based on your doctor’s or dietician’s recommendations.
|Pureed Beet and Carrot Soup is Vibrant and Delicious!|
4 cups vegetable broth
1 carrot, sliced
1 can cooked beets (not pickled)
salt to taste
non-fat yogurt, for serving if desired
Place sliced carrot and vegetable broth in a small saucepan. Bring to a boil, then reduce heat and cook, covered, until carrots are very tender. Add beets and cook until heated through. Pour soup into a blender and puree until smooth. Season to taste with salt. Serve with a spoonful of yogurt stirred in if desired.
Mayo Clinic’s Low Residue Diet
Mayo Clinic’s Low Fiber Diet
University of Pittsburgh Medical Center’s Low-Residue/Low-Fiber Diet
Tuft’s Medical Center’s Low-Fiber/Low-Residue Diet
Greenwich Hospital’s Low-Residue/Low-Fiber Diet
Colon Health’s Low Residue Diet
Colon Health’s Low Fiber Diet
Health Castle’s Low Residue/Low Fiber Diet