Low fiber and low residue diets may avoid irritating the bowel more and help let your digestive system rest.
However, nutritional needs and reactions to foods can vary per person. Talking with a doctor or registered dietitian can help you get personalized advice.
Read on to learn more about what to eat during a Crohn’s disease flare-up and what to avoid.
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Medical professionals often recommend following a low fiber or a low residue diet during a Crohn’s flare-up.
For example, they may suggest limiting your daily fiber intake to 10 to 15 grams per day (0.35 to 0.53 ounces per day).
A low residue diet is a more restrictive version of a low fiber diet. It involves limiting foods that can leave residue in the colon, are high in fiber, and/or have indigestible components, such as:
- fruit and vegetable skins or pips
- nuts, seeds, and legumes
- raw or hard vegetables
- leafy green vegetables
- stalks, such as celery, leeks, and rhubarb
- meat that is tough, fibrous, or has gristle
- dairy
- whole grains
Read more advice about Crohn’s disease diets and how to follow a low residue diet.
Not only is protein a key nutrient, but it may also help with gut healing after inflammation.
During a flare-up, try to prioritize proteins with low fat content, as animal fats can contribute to inflammation.
Lean proteins that may help Crohn’s disease include:
- tender cuts of meat and fish
- tofu and other soy products
- eggs
Avoid chewy or tough cuts and cuts with gristle. When choosing red meat, try to select lean cuts and trim any excess fat.
You may also need to limit your intake of nuts. However, smooth, minimally processed nut butter can be fine for some people.
Not all fats are bad for your health. Unsaturated fats can be beneficial for Crohn’s disease, helping to reduce inflammation.
Oily fish contain a type of unsaturated fat called omega-3 fatty acid. These fish are also a good source of protein. Examples include:
- anchovies
- sardines
- herring
- mackerel
- salmon
- black cod
- bluefin tuna
- striped bass
- cobia
- whitefish
Try to avoid fish products that have bones or gristle.
Fruits that you may be able to eat during a Crohn’s disease symptom flare include:
- bananas
- stewed apple or applesauce
- raspberries
- soft pears without the skin
- lychee
- peaches
- nectarines
- natural fruit juices
The United Kingdom’s National Health Service (NHS) recommends eating only well-cooked vegetables during a Crohn’s disease flare.
Lower residue options include:
- root vegetables, such as carrots, parsnips, and turnips
- bell peppers and tomatoes without the skin and seeds
- avocado
- cauliflower and broccoli florets without the stalks
- finely chopped onion
- the following vegetables when peeled:
- cucumber
- eggplant
- courgette
- potato
- sweet potato
- butternut squash
Fruit and vegetable preparation
To reduce the risk of irritation when eating fruit and vegetables, it may help to:
- select ripe fruits and vegetables
- peel fruits and vegetables that have skin or peel
- avoid eating the seeds, pips, and piths from fruits and vegetables
- cook or blend fruits and vegetables
- eat fruits and vegetables in smoothies or soup
- slowly add in fruits and vegetable portions one at a time
- eat fruits and vegetables in moderate amounts, as excessive intake may be irritating
Canned fruits and vegetables can also be a helpful, practical option during a Crohn’s flare. However, make sure to choose canned products that are low in salt and packed in their natural juices rather than syrup.
Whole grains are often high in insoluble fiber, which can be difficult to digest during a Crohn’s disease flare-up.
Choosing refined grains instead may help reduce irritation. Examples include:
- white rice
- white flour, bread, and crackers
- white pasta
- cornflour
- egg or rice noodles
- semolina
- polenta
- tapioca
- couscous
- sago arrowroot
A low residue diet doesn’t usually restrict dairy, and not everyone may need to limit their intake.
Multiple studies have suggested that yogurt may link to lower inflammation. Yogurt is also a good source of protein. However, more research is needed to confirm yogurt’s effect on Crohn’s disease.
When purchasing yogurt, try to choose options that do not contain:
- high levels of added sugar
- fruit
- nuts
- seeds
- cereals or whole grains, such as granola
Still, in some cases, doctors may recommend limiting dairy during a Crohn’s disease flare-up. Some people have lactose intolerance, whereby the lactose in dairy products triggers irritation.
A doctor or registered dietitian can provide advice about whether dairy may be safe for you.
Staying hydrated is key to managing a Crohn’s disease flare-up. Symptoms such as diarrhea can cause dehydration and the loss of essential nutrients.
The following fluids can offer nutrients while being low in fiber or easier to digest than solid foods:
- rehydration or electrolyte drinks
- 100% natural fruit and vegetable juices, or juices with no added sugar
- smoothies
- meal replacement drinks
- protein shakes
- soups and broths
When purchasing ready-made juices and smoothies, look for options made with 100% natural juices or no added sugars.
The following foods may be irritating during a Crohn’s disease flare:
- foods high in insoluble fiber, such as whole grains and some fruits and vegetables
- red meat
- highly processed meats, such as deli meat, sausages, and bacon
- spicy foods
- alcohol
- caffeinated food and drinks, such as energy drinks and coffee
- fried foods
- high fat foods
- foods and drinks high in added sugars
- artificial sweeteners such as aspartame and acesulfame-K
- sweeteners known as sugar alcohols, such as sorbitol, mannitol, and xylitol
Learn more about low fat foods.
Talk with a doctor or registered dietitian for personalized advice about nutrition with Crohn’s disease and how to manage flares.
Read more about foods to avoid if you have Crohn’s disease.
Crohn’s disease diet during remission
Eating a balanced, nutritious diet is still key during Crohn’s disease remission, as it may:
Nutritional needs can vary per person. However, experts generally recommend including the following foods:
- soluble and insoluble fiber, including a wide range of fruits, vegetables, and whole grains
- probiotics, such as yogurt, kefir, and miso
- lean protein, such as lean meats, oily fish, eggs, and legumes
- high calcium foods, such as kale, yogurt, and collard greens
If you are lactose intolerant, consider trying fortified alternatives, such as fortified almond milk and lactose-free yogurt.
During remission, you may also want to limit your intake of:
- saturated and trans fats
- added sugars
- artificial sweeteners and sugar alcohols
- alcohol
- highly processed foods and meals
- red meat
- dairy, if you are lactose intolerant
- your known trigger foods
Keeping a food and symptom diary can help you and your medical team identify your personal trigger foods.
Doctors often recommend limiting your fiber intake or following a low residue diet during a Crohn’s disease flare-up.
Foods that you may be able to eat include:
- ripe, cooked fruit and vegetables with the skin, pips, and seeds removed
- refined grains
- lean proteins
- oily fish
- natural fruit and vegetable juices
- smoothies, protein shakes, and meal replacement shakes
Talk with a doctor or registered dietitian for personalized advice, as nutritional needs and food tolerances vary per person.