410 Connell Road
Valdosta, GA 31602

phone:(229) 244-1570
fax:(229) 247-1084

Low Residue Diet

A low residue diet is designed to reduce the frequency and volume in fecal output, and reduce the risk of further irritation to the bowel.  This diet is used for patients with gastrointestinal disorders such as Crohn’s disease, ulcerative colitis, and diverticulitis.

  • Limit milk to 2 cups per day if there is no lactose intolerance.

  • Limit fruits to:  juices without pulp, canned fruits (except pineapple), ripe bananas, melons, peeled and cooked apples

  • Limit vegetables:  vegetable juices without pulp, the following cooked vegetables:  yellow squash (without seed), green beans, wax beans, spinach, pumpkin, eggplant, potatoes without skin, asparagus, beets, carrots; tomato sauce and paste

  • Lean meat, poultry, eggs, seafood, cottage cheese and mildly flavored cheese
  • Use only white bread or refined cereals.  No bran flakes, shredded wheat, wheat or rye bread.



Raw fruits, raw vegetables, hull and fiber of green vegetables, dried beans, peas, corn, meats with tough fibers, sausage, salads, nuts, olives, popcorn, jam, marmalade, all fried, smoked, pickled or highly seasoned foods, horseradish, curry, mustard, pepper, garlic, coffee, coconut.

Note:  the information in this section is provided as a supplement to information discussed with your healthcare provider.  It is not intended to serve as a complete description of a particular topic or substitute for a clinic visit.

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