Low-Fiber/Low-Residue DietEn Español (Spanish Version)
A low-fiber/low-residue diet limits the amount of dietary fiber and residue-providing food in your diet. Dietary
is a type of carbohydrate found in plants that cannot be digested. Residue is the undigested part of food that makes up stool. Limiting dietary fiber and residue reduces the amount of food that passes through the large intestine.
This diet may be recommended if you have gastrointestinal distress or discomfort, or if your gastrointestinal system needs to rest. Conditions that may require a low-fiber/low-residue diet include
. It may also be prescribed as a transitional diet following certain types of surgery and if you are undergoing
to the abdomen.
Fiber is found in plant-based foods such as fruits, vegetables, grains, and legumes. While you can still eat some foods with fiber on this diet, high-fiber foods need to be limited. Ask your doctor or registered dietitian about how many grams of fiber you can have per day.
To decrease residue, you will need to limit your intake of fiber-containing foods, milk and milk products, and caffeine. The standard low-residue diet allows 2 cups of milk or milk products per day. Though, you may need to avoid milk if you are
Because this diet restricts many nutrient-rich foods, it may not meet all of your vitamin and mineral requirements. Talk to your doctor or registered dietitian about whether you would benefit from a vitamin supplement.
Food GroupFoods RecommendedFoods to AvoidGrains
- Refined breads, crackers, cereals, pancakes, and waffles (with less than 0.5 grams fiber per serving)
- Pasta (eg, macaroni, noodles, spaghetti)
- White rice
- Whole grain breads and crackers (eg, whole-wheat, pumpernickel, rye, cornbread)
- Whole grain pancakes and waffles
- Whole grain cereals (eg, bran, oatmeal, granola)
- Breads and cereals with seeds, nuts, or dried fruits
- Whole grain pasta
- Brown or rice
- Well-cooked and canned vegetables without skin or seeds
- Vegetable juice without pulp or seeds
- Raw vegetables
- Cooked peas, winter squash, broccoli, Brussels sprouts, cabbage, onions, cauliflower, baked beans, and corn
- Vegetable sauces (eg, tomato sauce)
- Vegetable skins (eg, potato skin
- Canned or cooked fruit with skin (except canned pineapple)
- Ripe bananas
- Ripe cantaloupe and honeydew melon
- Fruit juices without pulp
- Raw fruit
- Dried fruit
- Prune juice
- Canned pineapple
- Cheese, cottage cheese
- Ice cream
- Soy, almond, and rice milk
- Lactose-free milk
Limit milk and milk products to no more than 2 cups per day.
Meats and Beans
- Milk products with fruit, seeds, or nuts
- More than 2 cups of milk or milk products per day
- Milk and milk products if you are lactose intolerant
- Milk products with dried fruit, seeds, or nuts
- Well-cooked or tender beef, lamb, ham, pork, poultry, fish, shellfish, and organ meats
- Smooth nut butters
- Tough meats
- Meat with seeds (eg, salami)
- Dried beans or peas
- Seeds and nuts
- Salad dressings without seeds
Fats and Sweets
- Salad dressings with seeds
- Butter, margarine
- Plain cakes, cookies, and pies made with allowed fruits and no nuts
- Ice cream and frozen yogurt (within 2 cup allowance)
- Plain sherbet and fruit ice
- Plain hard candy
- Candy, cakes, cookies, etc, made with whole grains, seeds, nuts, coconut, or dried fruit
- Strained soups
- Plain gravy
- Jelly, honey, syrup
- Plain candy
- Salt, pepper, and herbs
- Carbonated beverages
- Marmalade, jam, or preserves
When shopping for food, read food labels.
- Look for products made with “refined” flour.
- Avoid products that say “whole grain” on the packaging.
- Avoid foods with the word “whole” at the beginning of the ingredient list (eg, whole wheat flour).
- Remove skins of fruits and vegetables before cooking.
- Limit intake of fatty foods as these can increase residue.
- Work with a dietitian to create a meal plan for you.
Academy of Nutrition and Dietetics
American Society for Nutrition
Crohn's and Colitis Foundation of Canada
Nutrition care manual. Academy of Nutrition and Dietetics website. Available at:
http://www.nutritioncaremanual.org. Accessed November 17, 2014.
Last Reviewed September 2013