Information

Purpose: The bland or soft diet is designed to decrease peristalsis and avoid irritation of the gastrointestinal tract.

Use: It is appropriate for people with peptic ulcer disease, chronic gastritis, reflux esophagitis or dyspepsia. It may also be used in the treatment of hiatal hernia.

The soft/ bland diet consists of foods that are easily digestible, mildly seasoned and tender. Fried foods, highly seasoned foods and most raw gas-forming fruits and vegetables are eliminated. Drinks containing Xanthine and alcohol should also be avoided.

Food RecommendedFoods to Avoid
MILK & DAIRY (2-3 servings each day)MILK & DAIRY
All milk and milk productsNone
Plain mild cheeses
Cottage cheese
VEGETABLES 3-5 servings each dayVEGETABLES
Mild flavored vegetable juicesRaw vegetables, dried peas and beans, corn
Cooked, frozen or canned vegetables as tolerated (asparagus tips, beets, carrots, green or waxed beans, mushrooms, pumpkin, green peas, white or sweet potato, spinach, summer or winter squashes)Gas forming vegetables such as broccoli, Brussels sprouts, cabbage, onions, cauliflower, cucumber, green pepper, corn, rutabagas, turnips and sauerkraut
Lettuce in small amounts
Salads made from allowed foods
FRUIT (2-4 servings each day)FRUIT
All fruit juicesAll other fresh and dried fruit
Cooked or canned fruit without skins, seeds, or tough fibersBerries and figs
Avocados and bananas
Grapefruit and orange sections without membrane
BREADS AND GRAINS (6-11 servings each day)BREADS AND GRAINS
White, refined wheat, seedless rye breads. Plain white rolls, white melba toast, matzo, English muffin, bagel, pita bread, tortillaSeeds in or on breads, and crackers
Saltine, graham, soda or plain crackersBread or bread products with nuts or dried fruit
Cooked, refined cereals such as cream or wheat, oatmeal, farina, cream of rice. Dry corn and rice cereals such as puffed rice or corn flakesPotato chips, fried potatoes, wild rice
Potatoes
Enriched rice, barley, noodles, spaghetti, macaroni, and other pastas
Couscous
MEAT & MEAT SUBSTITUTES (2-3 servings each day)MEAT & MEAT SUBSTITUTES
All lean, tender meats, poultry, fish and shellfishHighly seasoned, cured, or smoked meats, poultry, or fish. Corned beef, luncheon meats, frankfurters, sausages, sardines, anchovies, strongly flavored cheeses and chunky peanut butter are to be avoided.
Eggs, crisp bacon
Smooth nut butters
Soybean curd (Tofu) and other meat substitutes
Soups
Mildly seasoned meat stock, broth bouillon, or cream soups made with allowed foods
FATS & SNACKS (use sparingly)FATS & SNACKS
Butter or fortified margarineHighly seasoned salad dressings with seeds or pickle relish
Mild salad dressing such as mayonnaise, French or vinegar and oil All fats and oilsAll sweets and deserts containing nuts, coconut or fruit not allowed
Sugar, syrup, honey, jelly seedless jam, hard candies, plain chocolate candies, molasses, marshmallowsFried pastries such as doughnuts
Cakes, cookies, pies, pudding, custard, ice cream sherbet, and Jell-O made with allowed foods
MISCELLANEOUSMISCELLANEOUS
All beverages as toleratedCaffeine-containing beverages (coffee, tea, colas, orange soda, Dr Pepper)
Herb teas, fruit drinksAlcoholic beverages
Iodized salt, flavoringsStrongly flavored seasonings and condiments such as garlic, barbecue sauce, chili sauce, chili pepper, horseradish, pepper, chili, powder and other highly spiced foods
Seedless jams, taffy, sugar, honey, jellyPickles, seed spices, olives, popcorn, nuts and coconut
Marshmallows, molassesAspirin and aspirin-containing medicines
Mildly flavored gravies and sauces
Pepper, herbs, spices, ketchup, mustard and vinegar in moderation

A low fiber or low residue diet limits the consumption of dietary fiber, oftentimes by placing restrictions on foods found to have high amounts, including certain fruits, vegetables, dairy, and whole-grain products. This diet reduces stool size and frequency, particularly helping those suffering from flare-ups caused by Inflammatory Bowel Disease as it relieves the intestines from working as hard.

Low Fiber-Low Residue Diet (4-10 Grams Fiber)

Dietary fiber is the undigestible part of plants that maintains the structure of the plant. Dietary fiber includes cellulose, hemicel­lulose, polysaccharides, pectins, gums, mucilages, and lignins. Although they are chemically unrelated, they all resist digestion by the human body. It is this resistance that makes these fibers important in both the nor­mal functioning and in disorders of the large intestine or colon.

In certain medical conditions, it is important to restrict fiber. These include acute or subacute diverticulitis and the acute phas­es of certain inflammatory condi­tions of the bowel-ulcerative colitis or Crohn’s disease. After some types of intestinal surgery, a low fiber, low residue diet may be used as a transition to a regular diet. A low-fiber diet may also be used for a period of time after a colostomy or ileostomy is performed.

Nutrition Facts

Depending upon individual food selection, the Low Fiber, Low Residue Diet is adequate in all nutrients (National Research Council’s Recommended Dietary Allowance). If the diet must be strict and followed over a long period of time, the intake of fruits and vegetables may not be adequate, and/or on a low residue diet, there may not be enough calcium included. In these cases, a multivitamin supplement or liquid nutritional supplement may be needed.

Special Considerations

If a low fiber or low residue diet results in abdominal cramps or discomfort, notify the dietitian or physician immediately.

Group Recommend Avoid
Milk & milk products (2 or more cups daily) all milk products Low Residue Diet only 2 cups daily of all milk products
Vegetables (2 servings daily) 1 serving = 1/2 cup vegetable juice without pulp; the following cooked vegetables: yellow squash (without seeds), green beans, wax beans, spinach, pumpkin, eggplant, potatoes without skin, asparagus, beets, carrots; tomato sauce and paste vegetable juices with pulp, raw vegetables, cooked vegetables not on Recommend list
Fruits (2-3 servings daily) 1 serving = 1/2 cup fruit-juices without pulp, canned fruit except pineapple, ripe bananas, melons, peeled and cooked apples, orange and grapefruit without the membrane fruit-juices with pulp, canned pineapple, fresh fruit except those on Recommend list, prunes, prune juice, dried fruit, jam, marmalade
Starches-Bread & Grains (4 or more servings daily) bread and cereals mode from refined flours, pasta, white rice, saltines, tapioca whole-grain breads, cereals, rice, pasta; bran cereal; oatmeal
Meat & meat substitutes (5 to 6 oz daily) meat, poultry, eggs, seafood, cottage cheese, other mildly flavored cheeses chunky peanut butter, nuts, seeds, dried beans, dried peas, tough gristly meats, hot dogs, sausage, sardines, fried meats, strongly flavored cheeses
Fats & oils all oils, margarine, butter coconut, fats used for deep frying
Sweets & desserts (servings depend on caloric needs) all not on avoid list desserts containing nuts, coconut, raisins, seeds
Miscellaneous all not on avoid list popcorn, pickles, horseradish, relish

A lactose-free diet means eating foods that do not contain lactose- a sugar that is found in most milk products. Some people cannot properly break down lactose or makes lactose that does not work properly. Some can eat small amounts of lactose without having symptoms, while others have to avoid it completely. 

Low Lactose Diet- Generally eliminates only milk and cow products. However, some can tolerate milk in small amounts (2 oz) throughout the day or as part of a meal. Some can tolerate small amounts of yogurt. These patients can experiment to find a level of lactose they can tolerate. It is generally better tolerated with a meal than by itself. Some people can build up their tolerance by gradually introducing lactose-contained foods.

Lactose-Free Diet– All lactose products must be eliminated, including foods that are prepared with milk, both at home and in commercially packaged foods. These people may be able to use 100% lactose-free milk or soy milk. Labels should always be read carefully.

Lactose Digestive Aids and Products- Many people can drink milk in which the lactose has been partially or completely broken down. 

Following a diet high in fiber has a wide range of benefits, including improving bowel Fiber is an ingredient in many common foods such as fruits, grains, and vegetables that our body cannot break down. Adding more fiber to your diet helps ensure that food is moving quickly through your digestive tract and consuming the proper amount of fiber daily along with adequate fluid intake enables your digestive tract to function properly. We recommend consuming 25-35 grams of fiber per day to help improve bowel and colon health. The proper amount of fiber has been shown to have many benefits, including decreasing cholesterol, improving glucose control, and may reduce your risk of high diverticulosis, colon cancer, heart disease, and stroke. Many fiber-containing foods also have good sources of vitamins, minerals, and antioxidants. 

INSOLUBLE FIBER SOURCES

CelluloseHemicelluloseLigninBran
ApplesApplesBranBran
BeetsBananasBrazil nutsWhole grains
BranBeansCarrots
Brazil nutsBeetsCereals
BroccoliBranEggplant
CabbageBrussel sproutsFruits with edible seeds
CarrotsCabbageGreen beans
CeleryCerealsMature vegetables
Cucumber skinsCornPeaches
Green beansLeafy greensPears
Lima BeansPearsPeas
PearsPeppersPotatoes
PeasWhole grainsRadishes
PeppersRadishes
VegetablesStrawberries
Wax BeansTomatoes
Whole grainsTomatoes
Whole wheat flourWhole grains

SOLUBLE FIBER SOURCES

GumsPectinMucilage
BarleyApplesPsyllium
Dried BeansBananas
Guar gumBeets
LegumesCabbage
OatbranCarrots
Citrus
Okra
Peas

We recommend rotating the food and fiber types. In general, whole grain products have more fiber than refined grains. Gradually increase your fiber intake until your bowel movement are optimum for you (consult your physician for information and guidance). There are also many dietary supplements available for fiber if you are not able to get a properly balanced diet, but gas and bloating may worsen with intake.

The good news is that you can control celiac disease very easily by avoiding foods that contain gluten. By following a gluten-free diet, you can help your body to repair the damage to your intestines and live a normal, healthy life.

Remember that you will have to follow the gluten-free diet every day for the rest of your life. Eating small amounts of gluten, even if you don’t have any symptoms, can do further damage to your body.

If you are having diarrhea and/or other stomach problems caused by celiac disease, the following tips might be helpful for you:

  • Decrease your intake of high fat foods such as fried foods and snacks.
  • Eat fewer dairy products, such as milk, yogurt, and cheese. Many people with celiac disease also have trouble digesting lactose, a sugar found in dairy products. These products can be added back into your diet slowly, as your stomach discomfort gets better.
  • Discuss with your doctor the idea of taking a multivitamin to replace some nutrients that may have been lost through diarrhea.

The following table will help you to choose gluten-free foods:

Gluten-Free Diet Recommendations

Choose these foods/beverages Avoid these foods/beverages
Breads/Cereals Breads and rolls made from arrowroot, carob, corn, pea, potato, rice, sorghum, soybean, or tapioca starch or flour; pure corn tortillas, cornmeal, hominy, grits, popcorn; potatoes, potato chips; enriched rice, rice noodles, wild rice, rice cakes, rice wafers, puffed rice, Kellogg’s Rice Krispies, Kellogg’s Sugar Pops, Post’s Fruity and Chocolate Pebbles cream of rice. Breads and rolls made from wheat, rye, oats, barley, buckwheat, durum, or graham; commercial mixes for biscuits, cornbread, muffins, pancakes, waffles; wheat germ; bran; bulgar; millet, triticale; crackers; pretzels; millet; melba toast; matzo; bread crumbs; pastry; pizza dough; regular noodles, spaghetti, macaroni, and other pasta; dumplings; cereals containing malt or malt flavoring derived from barley; cereals containing wheat, rye, oats, barley, bran, buckwheat or bulgar.
Fruits/Vegetables All plain, fresh, frozen, canned or dried fruit; fruit juices; fresh frozen or canned vegetables; white and sweet potatoes; yams. Any thickened or prepared fruits; any creamed or breaded vegetables; commercially prepared vegetables with cream sauce or cheese sauce.
Meats/ meatless protein All fresh meat, poultry, fish, and shellfish; dried peas and beans; nuts; peanut butter; soy protein meat substitutes (without fillers); tofu. Breaded fish or meats such as meatloaf, meat patties, croquettes, swiss steak; Any meat prepared with wheat, rye, oats, barley, or gluten stabilizers such as frankfurters, cold cuts, sandwich spreads, sausages, and canned meats.
Dairy Whole, 2%, skim, dry, evaporated, or condensed milk; yogurt (except with cereal flavor); cream; American cheese, and all aged cheeses such as Cheddar, Swiss, and Parmesan. Commercial chocolate milk and drinks; malted milk; non dairy creamers; cereal beverages such as Postum and Ovaltine; processed cheese foods and spreads.
Fats and oils Butter, margarine, vegetable oils; homemade salad dressings. Commercial salad dressings, and mayonnaise; gravy and cream sauces thickened with flour.
Sweets Brown and white sugar; gelatin; jelly, jam, honey, molasses; fruit ice. Prepared cake and cookie mixes; donuts and pastries; ice cream (with gluten stabilizers); ice cream cones; pies; bread puddings; pudding thickened with flour.
Beverages Pure coffee; tea; carbonated beverages (except root beer); fruit drinks; mineral and carbonated waters; unfortified wines and rums, saki; vermouth; cognac. Instant coffee; beverage mixes; nutritional supplements; alcoholic beverages made from cereal grains such as gin, whiskey, vodka; sherry, fortified wine, beer, ale, and malt liquor.
Condiments Salt; pepper; herbs and spices; pure cocoa; food coloring; food flavoring extracts; monosodium glutamate. Any condiment prepared with wheat, rye, oats, or barley such as some catsup, chili sauce, soy sauce, mustard, bottled meat sauces, horseradish, some dry seasoning mixes, pickles, steak sauce, distilled white vinegar; soup broth and bullion.

Grains are used in processing many foods, so read labels carefully. The following tips will help you to find “hidden gluten” on food labels.

Avoiding “Hidden” Gluten

Ingredient Permitted
Hydrolyzed Vegetable Protein (HVP) or
Texturized Vegetable Protein
Only those from soy or corn.
Flour or cereal products Those from rice, corn, potato or soy.
Vegetable protein Soy or corn.
Malt or Malt flavoring Those derived from corn.
Starch Cornstarch only.
Modified Starch or Modified Food Starch Arrowroot, corn, potato, tapioca, maize.
Vegetable Gum Carob or locust bean; cellulose or sugar gum; gum acacia, arabic tragacanth or xanthan.
Soy Sauce, Soy Sauce Solids Those without wheat.

The esophagus is a tube that connects the throat and the stomach. At the bottom of the esophagus, there is a valve that usually prevents acid from washing up from the stomach. A muscle usually keeps this valve tightly closed.

Some foods cause the muscle at the bottom of the esophagus to relax. Other foods cause the stomach to create more acid. This diet is designed to avoid these foods. Choose your foods according to the Food Guide Pyramid to meet your needs.

GERD Diet – General Guidelines

  • Stop smoking and chewing tobacco.
  • Discuss your weight with your doctor. Lose weight if you are overweight.
  • Do not overeat. Eat small portions at meals and snacks.
  • Avoid tight clothing and tight-fitting belts. Do not lie down or bend over within the first 15-30 minutes after eating.
  • Do not chew gum or suck on hard candy. Swallowing air with chewing gum and sucking on hard candy can cause belching and reflux.
  • Use bricks or wood blocks to raise the head of your bed 6-8 inches.
  • Do not eat/drink: chocolate, tomatoes, tomato sauces, oranges, pineapple, grapefruit, mints, coffee, alcohol, carbonated beverages, and black pepper.
  • Eat a low fat diet. Fatty and greasy foods cause your stomach to produce more acid.

GERD-Friendly Diet Recommendations

Choose these foods / beverages Do not eat these foods / beverages
Fruits/juices Most fruits and fruit juices such as apple, grape, cranberry, banana, pears, etc. Citrus fruits: oranges, grapefruit
Soups Low-fat and fat-free soups such as clear broth based soups*. Regular cream soups, other high fat soups*.
Beverages Decaffeinated tea, herbal tea (not mint), Kool-Aid, soda, water, juices (except orange, grapefruit and pineapple). Coffee (regular and decaffeinated), alcohol, carbonated beverages.
Sweets and deserts Fruit ices, gelatin, popsicles, ice milks and frozen low-fat yogurt, low fat cookies and cakes (less than 3 g fat per serving). Chocolate and high fat deserts.
Vegetables All steamed, roasted, stir-fried (with little oil) vegetables. Fried, creamed vegetables.
Milk and dairy products Skim or 1% milk, lowfat yogurt, or cheeses (<3 g fat per oz). Whole and 2% milk, whole milk yogurt and cheeses. Chocolate milk and hot chocolate.
Bread, cereals and grain products Low-fat Made with whole milk or cream.
Meat, Chicken, Fish, and meat substitutes (nuts, tofu, etc) Low-fat meats with the fat trimmed before cooking, skinless poultry. Baked, broiled, poached roasted, without added fat. Sausage, bacon, fried meats and chicken, salami, bologna and other high fat meats (> 3 g per ounce). Chicken skin and meats with visible fat left on.
Oils, butter, margarine None, or small amounts. Animal or vegetable fats.

* Fat can be skimmed from the top of soups and stews when they are hot or cold.