Ulcerative colitis is a digestive disorder in which inflammation develops in the colon and rectum. Chronic inflammation eventually destroys the intestinal lining, resulting in ulcers that may bleed. The National Digestive Diseases Information Clearinghouse says the problem may occur at any age, but is most common between ages 15 and 30 and equally likely in men and women. Managing your diet carefully, paying special attention to its content of certain foods, is important in minimizing symptoms of ulcerative colitis. Consult your doctor or a dietitian for advice in developing an eating plan that is right for you.
Causes and Symptoms
Although the exact cause of ulcerative colitis is not well understood, it may involve an abnormal reaction of your immune system to intestinal bacteria. Emotional stress or sensitivity to specific foods may also trigger onset of the disorder. Symptoms of ulcerative colitis vary from mild to severe, and include loss of appetite, anemia, fatigue, weight loss and rectal bleeding. Some people also experience abdominal cramping, nausea or fever.
A Low-Residue Diet
Diet has a key role in helping you manage the symptoms of ulcerative colitis. Although problem foods may differ from one person to another, in general a diet that is low in bulk and produces a modest amount of residue may be helpful. This is because frequent bowel movements may promote inflammation of the colon and rectum, worsening your symptoms. A low-residue diet produces fewer bowel movements by minimizing the amount of indigestible content, while maximizing the nutritional value of your meals.
Fiber
Foods high in fiber tend to produce lots of indigestible residue. To avoid this, cook all vegetables well and omit seeds where possible. Avoid raw vegetables, salads and vegetables sauces, especially those with tomatoes. Choose vegetable and fruit juices without seeds or pulp, and avoid raw, high-fiber fruits such as apples, pears and berries. Add well-cooked fruit to your meals and choose applesauce or other mashed fruit. Consume refined breads, cereals and crackers instead of whole grain products; choose white rice and pasta instead of brown rice or whole wheat pasta.
Other Foods
Limit your consumption of milk and milk products to 2 cups daily and avoid puddings containing nuts or seeds. For protein choices, consume tender meat, fish, eggs and poultry, avoiding any meat with gristle. Avoid salad dressings with seeds or added vegetables and do not consume popcorn, pickles or coconut. Healthy soups are a good choice, but any added vegetables should be well-cooked and softened. Clear consomme is also a good alternative, as is any other strained soup.
