The goal of a low-residue diet is to eat foods that preserve the gut. It should be used by people with diseases of the small and large intestine. Diseases of the small intestine include: irritable bowel syndrome, intestinal inflammation. Diseases of the colon: intestinal ulcers, colon cancer.
A low-residue diet is used in people after surgery to gradually accustom the body to products richer in dietary fiber and more difficult to digest, so that the patient returns to a normal basic diet as soon as possible. It is also recommended for patients before colonoscopy or colonography.
Therefore, the diet must be easily digestible. A low-fiber diet should also meet the patient’s energy needs and provide the nutrients needed for the body to function properly.
In order to meet the above recommendations, certain principles are defined, the application of which should bring the expected results for the patient, ie improving the quality of life and preventing intestinal diseases.
Recommended cooking techniques are steaming, cooking in water, baking in foil or stewing. Frying is not recommended.
Cooking crumbs, cereals, pasta, rice until soft, it is not recommended to cook products up to half hard, so-called aldente.
Limit high-fiber products such as wholemeal bread, peas, wholemeal bread, wholemeal semolina and flakes, thick noodles, dark rice, root vegetables.
Consumption of refined cereals, ie purified from fiber: white bread, light noodles, fine meal and cereals, white rice.
Limit the consumption of raw vegetables in favor of lightly cooked, blanched, blanched or baked vegetables. Peeling of fruits and vegetables.
Eating lean animal meat, cold cuts, fish and dairy products.
Use of quality animal fats, vegetable oils and olive oil. Limit the consumption of fatty milk and fatty products.
Use mild spices: dill, cinnamon, lemon juice.
Limit consumption of sugar, pastries, confectionery and sweets.
A well-balanced diet must be high-energy to meet the patient’s caloric needs, while ensuring an adequate supply of nutrients, including minerals and vitamins. Meals must be tasty and satisfying for the consumer, as the diet must taste good in addition to the proper balance of healthy ingredients.
source:
“Internal Medicine” editor prof. dr hab. Andrzej Szczeklik, MD, PhD
Jan Gawęcki: Human nutrition. Warsaw: Polish Scientific Publishers, 2011, Series: Fundamentals of Food Science.
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