A low-residue diet is one designed to reduce the amount of food material (residues) that remains in the digestive tract (1). This includes substances which are not fully absorbed by the small intestine – such as plant fibre – and which end up in the colon. In its strictest version, it also bans foods likely to irritate the intestinal mucosa or accelerate intestinal transit.
Excluding many foods, a low-residue diet is designed to put minimum strain on the intestines.
In fact, it is routinely prescribed by gastroenterologists 3 days before an exploratory colonoscopy, as well as in preparation for a lower digestive tract operation (colon, rectum, anus) (2). It is also indicated post-intervention to protect the areas operated on, with soft, semi-liquid or liquid foods.
It can also relieve the acute inflammatory flare-ups associated with certain digestive disorders (Crohn’s disease, ulcerative colitis, diverticulitis) (3).
A strict low-residue diet is one that puts the least strain on the digestive mucosa, and is therefore the most restrictive.
The foods prohibited are:
The expanded or less strict low-residue diet is similar to a low-fibre diet . More flexible, it only excludes fruits, vegetables, whole grains, pulses and seeds. It can take over from a strict low-residue diet when you want to gradually reintroduce food categories without ‘rushing’ your digestion.
Important: this list of foods may vary depending on the patient, practitioner and disorder. If in doubt, refer to the dietary recommendations provided by your doctor.
Category |
Permitted foods |
Prohibited foods |
Fruits and vegetables |
None |
All, whether fresh, juiced, in compotes or canned |
Starches and pulses |
White toasted bread, white crispbread. Corn flakes White flour, cornstarch Refined starches (regular pasta, white rice …) consumed just after cooking |
Fresh bread, speciality breads (wholemeal, seeded…), wholemeal crispbreads Muesli, oatmeal Wholegrain or semi-wholegrain starches, pseudocereals (quinoa, buckwheat ...), wholemeal or brown flour Potatoes (especially crisps, chips and mashed potatoes) All pulses |
Animal and plant protein |
Lean meats (filet mignon, veal escalope, 5% fat minced beef …) and skinless chicken breasts cooked without fat All fresh fish and seafood cooked without fat, fish canned in brine (canned tuna …) White ham, fat and rind removed Hard-boiled or poached egg |
Fatty, raw or smoked meats Charcuterie (excluding cooked ham) Fish canned in oil, smoked or breaded fish, raw seafood Fried egg or omelette Tofu, tempeh, seitan and derivatives |
Dairy products |
Lactose-free milk (in moderation), pressed or cooked cheeses (Emmental, Comté, Gouda, Parmesan…) |
Yogurts, fromage blanc, petits-suisses, dairy desserts, fromage frais, veined cheeses or cheeses with rind, cheese with more than 45% fat. Plant-based drinks and desserts (oat, soya, coconut …) |
Fats |
Butter, margarine and oils in raw form only |
Cooked fats, crème fraîche, mayonnaise, ketchup, fatty sauces (béarnaise, hollandaise…) |
Confectionery and sweet products |
Sugar, honey, fruit jellies, fruit pastes, dry biscuits (petits-beurre, sponge fingers) |
Jams, chocolate and derivatives, almond paste, nougat, sorbets, ice creams, fruit and/or cream patisserie, pastries, sweeteners |
Beverages and soups |
Still waters, weak teas and coffees, non-laxative infusions |
Sparkling waters, fruit juices, wines, alcoholic drinks |
Condiments |
Salt
|
Spices, mustard, vinegar, aromatic herbs, capers, cornichons |
Here are 3 examples of breakfasts compatible with a strict low-residue diet :
Breakfast:
Lunch:
Tea (optional) :
Dinner :
As the low-residue diet excludes a number of nutrients, it should not be followed for a long time. In actual fact, it is rarely continued for more than 3 or 4 days.
Any longer and it can lead to significant fatigue, constipation and vitamin and mineral deficiencies(9). It should also not undertaken without medical advice.
If you suffer from chronic digestive sensitivities, it’s worth knowing that there are supplements that specifically target these problems (such as Lectin Flush which contains chelators of lectins - proteins ubiquitous in our diet which are potentially involved in various inflammatory reactions).
References
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