Flare-ups are a reality that many people living with inflammatory bowel diseases (IBD) know all too well. During these periods, symptoms intensify, making everyday tasks like eating feel a lot more challenging. To help reduce strain on the gut, some healthcare providers suggest short-term dietary adjustments in addition to prescribed medical treatment.
One approach for managing Crohn’s disease or ulcerative colitis is a low-residue diet, which focuses on decreasing undigested material moving through the intestines. It’s not a cure and isn’t meant to be followed long-term, but it can offer short-term relief during flares or recovery when used thoughtfully.
How are Crohn’s disease and ulcerative colitis different?
Crohn’s disease and ulcerative colitis are the two main forms of IBD. They share many symptoms, including abdominal pain, diarrhea, urgency, fatigue, weight loss, joint pain, and anemia, especially during periods of active inflammation. Because of this overlap, it’s common for the two conditions to feel hard to tell apart at first.
The key differences come down to where inflammation occurs and how it takes place. Crohn’s disease can affect any part of the digestive tract, from the mouth to the anus, and inflammation tends to appear in patches, with healthy tissue in between. Ulcerative colitis, on the other hand, is limited to the colon and affects the inner lining, where inflammation is typically continuous.
How diet affects symptoms in Crohn’s disease and ulcerative colitis
While nutrition doesn’t cause Crohn’s disease or ulcerative colitis, it can play an important role in symptom management and day-to-day comfort. What you eat often influences how manageable symptoms feel, especially during periods of active inflammation.
Finding a way of eating that supports digestive comfort requires flexibility. Triggers vary widely from person to person, and even foods normally well-tolerated can cause discomfort when the digestive tract is actively inflamed. Because of this, meal choices often need to be adjusted based on whether you’re in remission or experiencing active symptoms.
There’s no single diet that works for everyone with IBD, but some individuals benefit from a temporary low-residue diet for either Crohn’s disease or ulcerative colitis. This diet, used particularly during flares or narrowing of the bowel (also known as “strictures”), aims to reduce stool volume and minimize physical irritation in the gut.
What is a low-residue diet?
A low-residue diet for Crohn’s disease or ulcerative colitis limits foods that leave undigested material behind in the intestines. The goal is to reduce the frequency and volume of bowel movements while easing symptoms like cramping, bloating, pain, and diarrhea during active inflammation. It focuses on softer, easier-to-digest foods while temporarily avoiding high-fiber options that may irritate an already sensitive gut.
Is “low-residue” the same as “low-fiber”?
Both low-residue diets and low-fiber diets can be used to help manage ulcerative colitis or Crohn’s disease, but they aren’t exactly interchangeable terms. They differ in how broadly each approach restricts certain foods.
A low-fiber diet focuses specifically on reducing fiber intake for a short period. Some fibers are soluble and tend to be gentler on the gut, while others are less digestible when symptoms are active. Limiting these tougher or insoluble fibers may help calm an already-sensitive digestive tract.
A low-residue diet is much more restrictive. It more strictly limits high-fiber foods, which means many fruits and vegetables, whole grains, nuts, seeds, and legumes are often excluded, even if some of these foods might be allowed on a basic low-fiber diet.
What to eat on a low-residue diet
A low-residue diet is designed to give the digestive tract a short period of rest during symptom flares or strictures. To help reduce irritation while the gut recovers, stick to the following foods:
Refined fiber
For many people, a daily fiber intake of around 10 to 15 grams may be appropriate. Whole grains are often replaced with refined options, which tend to be easier to digest. Common choices include:
- White bread
- White rice
- Refined pasta
- Cream of wheat
- Grits
- Puffed rice cereal
Low-fiber produce
Some fruits and vegetables naturally contain less fiber and may be tolerated in their raw form, especially when ripe. These options are often better tolerated in small portions and may be included depending on individual comfort:
- Bananas (ripe)
- Honeydew
- Watermelon
- Papayas
- Plums
- Shredded lettuce (in small amounts)
- Cucumbers (seedless)
Alternatively, other produce can fit into a low-residue diet for Crohn’s when canned or cooked until soft, and served without skins or seeds. Cooking helps break down fiber, making the following options easier to digest:
- Applesauce
- Peaches
- Pears
- Apricots
- Carrots
- Green beans
- Spinach
- Pumpkin or squash
- Eggplant
- Potatoes
Dairy
Most low-residue diets for Crohn’s recommend limiting dairy to about two cups per day. Lower-fat options are often easier to tolerate, though individual responses vary. Consider the following sources:
- Milk (skim or low-fat)
- Cheeses, such as cottage cheese, cream cheese, cheddar, Swiss, or American
- Plain or low-fat yogurt (without whole nuts or fruit pieces)
- Cream
- Sour cream
- Butter
For those with lactose intolerance, lactose-free or plant-based alternatives may be better tolerated:
- Lactose-free milk
- Almond milk
- Soy milk
- Rice milk
- Coconut yogurt
Lean protein
Protein is an important part of a low-residue diet, especially when it comes from tender, well-cooked, lean sources that are easier for the body to digest. These options tend to move more smoothly through the gut and may be better tolerated during flares. Some reliable choices include:
- Eggs
- Lean fish, such as cod or salmon
- Shellfish, such as shrimp or crab (peeled)
- Poultry, such as chicken or turkey
- Lean meat, such as lean beef or pork (skinless)
- Tofu
- Nut butters (smooth without whole nuts)
Other foods
The following items can provide energy, nutrients, and variety without placing extra strain on digestion:
- Clear broths
- Fruit or vegetable juices (without pulp)
- Pudding
- Custard
- Saltine crackers
- Plain cereal (such as corn flakes or Rice Krispies)
These foods are often helpful during times when appetite is low or symptoms are more pronounced, though portions are best kept modest.
While this approach can feel limiting at first, it’s designed to help ease symptoms and support digestive comfort while the body heals.
Foods to limit or avoid on a low-residue diet
Low-residue diets for ulcerative colitis or Crohn’s disease actively limit foods that increase stool volume and residue. These foods can be harder to tolerate and may worsen symptoms during flares, and typically include:
- Beans and legumes, such as lentils, chickpeas, black beans, or kidney beans
- Whole grains and whole-grain products, such as whole wheat bread, brown rice, quinoa, oats, barley, or bran
- Raw fruits and vegetables with skins, seeds, or tough textures, including apples, berries, broccoli, cauliflower, or cabbage (especially when consumed in large amounts)
- Whole nuts, seeds, and dried fruits
- Foods with hulls or coarse textures, including corn or whole soy products
- Tough or fatty meats, such as steak with gristle, sausage, bacon, or fried meats
- Excess dairy (especially full-fat dairy or when consumed in large portions)
As symptoms improve, many of these foods can be reintroduced to your diet gradually and often in safer, more tolerable forms. Working with a healthcare professional helps ensure that this process remains safe and your nutritional needs are met.
Why a low-residue diet for Crohn’s or ulcerative colitis should be short-term
A low-residue diet limits several foods that are essential for holistic digestive health, which is why it isn’t intended for long-term use.
By reducing fiber, plant compounds, and certain vitamins and minerals, this diet can help ease symptoms during flares. However, following it for too long may bring new challenges, such as nutrient deficiencies, constipation, changes in gut bacteria, or unintentional weight loss.
When used appropriately, a low-residue diet can be a helpful short-term tool for symptom relief. With guidance, it can also support a gradual return to a more balanced eating pattern as symptoms improve.
Find symptom relief with expert guidance from a Health Loft dietitian
For people with ulcerative colitis or Crohn’s disease, low-residue diets should always be guided by a professional. Because nutritional needs change between flares and remission, a registered Crohn’s disease dietitian can help determine whether this approach is appropriate, how long to use it, when to reintroduce nutrient-dense foods, and whether supplements may be needed.
At Health Loft, our goal is to ease symptoms while supporting your energy, nutrition, and quality of life. We avoid unnecessary food restriction by closely working with you to personalize strategies, tailoring them to your specific type of IBD, symptom severity, food preferences, and lifestyle. This may include creating a low-residue diet to help manage ulcerative colitis or Crohn’s disease, or recommending lifestyle adjustments as your needs change.
If managing your diet feels stressful or confusing, you don’t have to do it alone. Partner with a Health Loft dietitian to get compassionate, personalized support as your gut heals and you work toward a balanced, sustainable way of eating.
This article was reviewed by Haleigh Mann, MS, RDN, LDN. It is intended for informational purposes only and does not replace personalized nutritional advice.
