Low-Fiber/Low-Residue

Diet
A low-fiber/low-residue diet is for people who need to rest their digestive
system (gastrointestinal tract). A low-fiber/low-residue diet limits the amount
of food waste that has to move through the large intestine. In addition to
limiting foods high in fiber, it may be necessary to limit foods that cause
residue such as milk and milk products. Low-
fiber/low residue diet helps to resolve Gastroparesis-

symptoms of conditions such as: Gastroparesis, also called

• Diarrhea delayed gastric emptying,

• Abdominal cramping is a disorder that slows
• Bowel obstruction or stops the movement
• Slow Transit constipation
• Gastroparesis
• Other gastrointestinal distress

Following the diet temporarily, helps to improve symptoms and make eating
more enjoyable. After your symptoms have resolved, you will gradually
introduce high fiber and residue-causing foods back into your diet. If you
follow this diet for more than two (2) weeks, it is recommended that you take
a daily multivitamin with minerals. Please contact your doctor or dietitian if
needed.

What Are The Guidelines Of The Low Fiber/Low Residue Diet?

• Avoid any food made with seeds, nuts, or raw or dried fruit.
• Avoid whole-grain breads and cereals, purchase products made from refined
white flour.
• Do not eat raw fruits or vegetables and remove skins before cooking.

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 • Limit milk and milk products to 2 cups per day. Use lactose-free products if
you are lactose intolerant.
• Limit foods high in fat.

Breads, Cereals, Rice and Foods Recommended Foods to Avoid

Pasta
6-11 servings each day -enriched white bread, rolls, -bread products made
Serving Size = 1 slice biscuits, muffins, crackers with whole-grain flour,
bread, 1 cup cooked -French toast, pancakes, bran, seeds, nuts, fruit,
cereal, rice or pasta and waffles corn bread and graham
-refined cold cereals: crackers
puffed rice, puffed wheat, -potatoes with skin,
corn flakes brown rice, wild rice and
-cooked cereals: cream of buckwheat
wheat, grits, farina -whole grain cereals, bran
-white rice, pasta and cereals, granola-type
cooked potatoes with no cereals, and cereals with
skin nuts, seeds, coconut or
dried fruit

Fruit Foods Recommended Foods to Avoid

2-4 servings each day -canned or cooked fruits -raw or dried fruit
Serving size = ½ Cup -strained fruit juice -all berries
canned fruit, 1 medium- -ripe bananas -prune juice
sized piece of fresh fruit -soft melon

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Milk and Dairy Products Foods Recommended Foods to Avoid

2 servings each day -milk, yogurt, custard and -yogurt with nuts or
Serving size = 1 Cup milk ice cream seeds
or yogurt, 1 ½ ounces -cheese and cottage cheese
cheese

Vegetables Foods Recommended Foods to Avoid

3-5 servings each day -most well-cooked and -raw vegetables and
Serving size = ½ cup canned vegetables without vegetables with seeds,
cooked vegetables seeds sauerkraut, winter
-lettuce if tolerated squash, and peas
-strained vegetable juice -broccoli, brussels
sprouts, cabbage,
onions, cauliflower,
baked beans, corn

Meats, Poultry, Fish, Dry Foods Recommended Foods to Avoid

Beans, Peas, and Eggs
2-3 servings -ground, well- -tough, fibrous meats
Serving size = 2-3 ounces cooked/tender beef, lamb, with gristle
cooked meat, 1 egg, ½ ham, veal, pork, fish, -dry beans, peas, and
Cup beans or 2 poultry, and organ meats lentils
tablespoons peanut -eggs -peanut butter
butter

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 Fats, Snacks, Sweets, Foods Recommended Foods to Avoid
Condiments, and
Beverages
-margarine, butter, oils, -nuts, seeds, coconut
mayonnaise, sour cream, -jam, marmalade, and
salad dressing, plain preserves
gravies -pickles, olives, relish
-sugar, clear jelly, honey and horseradish
and syrup -all desserts containing
-spices, cooked herbs, nuts, seeds, dried fruit,
bouillon, broth, and soups coconut or made from
made with recommended whole grains or bran
foods -candy made with nuts
-coffee, tea, and carbonated or seeds
beverages -popcorn
-plain cakes and cookies
-gelatin, plain puddings,
custard, ice cream, sherbet,
popsicles
-hard candy
-pretzels

Disclaimer: This document contains information and/or instructional materials developed by the
University of Michigan Health System (UMHS) for the typical patient with your condition. It may include
links to online content that was not created by UMHS and for which UMHS does not assume
responsibility. It does not replace medical advice from your health care provider because your
experience may differ from that of the typical patient. Talk to your health care provider if you have any
questions about this document, your condition or your treatment plan.

Author: Terri O’Neill RN, BSN

Reviewers: Betty Hmay RN, BSN
Patient Education by University of Michigan Health System is licensed under a Creative Commons Attribution-
NonCommercial-ShareAlike 3.0 Unported License. Last Revised 10/2015

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