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Download Low Residue Diet - Cambridge Colorectal
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Low Residue Diet What is a low residue diet? Residue means any food that is not digested in the bowel and so remains in the intestine to be passed out in the stool. Plant fibre forms most of the residue in our diet. Fibre comes from the undigested part of fruits, vegetables and grains. A low residue diet reduces the amount of fibre passing through the colon and so lessens stool bulk. This type of diet may also be called a low fibre or restricted fibre diet. When should a low residue diet be used? A low residue diet may be recommended as a long-term treatment for faecal incontinence or when there is a narrowing in the bowel from chronic inflammation, scar tissue (adhesions) or radiotherapy treatment. It is also sometimes recommended as a short-term treatment following bowel surgery. As symptoms improve, it may be possible to slowly bring fibre back into the diet. It is important to drink enough water when on a low residue diet to avoid constipation. What types of food are recommended in a low residue diet? Recommended white bread & rolls without seeds white rice refined white pasta, noodles, macaroni refined or processed cereals canned/stewed fruits without skins or seeds fruit & vegetable juices with little pulp refined snacks like crackers & water biscuits well-cooked peeled vegetables eggs, tofu tender meat, poultry & fish milk, yoghurt, butter, cream, ice-cream smooth spreads, jams & jelly puddings without nuts, seeds or raisins Foods to avoid wholewheat or wholegrain bread & rolls brown, black or wild rice wholegrain pasta wholegrain cereals raw fruit with seeds, skin or segments dried fruits seeds, nuts, popcorn, coconut raw or undercooked vegetables lentils, chickpeas, dried peas, couscous chewy or tough cuts of meat yoghurt with whole fruit pieces wholefruit jams puddings with nuts, seeds or raisins Prepare all cooked foods to ensure tenderness. Recommended cooking methods include simmering, poaching, stewing, steaming, braising, baking and microwave. Roasting, broiling and grilling are methods that tend to make foods a bit drier or tougher. A dietician may be able to provide specific menus and further advice. Author Miss Fearnhead Version V1-LRD Number Pages 1 Expiry Date June 2015
