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As part of a regular healthy diet, it is recommended that of the total calories eaten, no more than 30% should come from fat. However, certain diseases and medical conditions can make it difficult for the body to tolerate even that much fat, and a low-fat diet may be recommended.
Following a low-fat diet can be helpful for many different diseases such as gallbladder disease, delayed stomach emptying (gastroparesis), diarrhea, and fatty liver disease.
In general, it is advised that all visible fat be trimmed from meats. All foods, including meat and fish, should be baked, steamed, or broiled rather than fried.
| Group | Recommend | Avoid |
|---|---|---|
| Sweets & Desserts (servings depend on caloric needs) | Sherbet made with skim milk, non-fat frozen yogurt, fruit ice, gelatin, angel food cake, vanilla wafers, ginger snaps, graham crackers, meringues, puddings made with skim milk, tapioca, fat-free cakes and cookies, fruit whips made with gelatin or egg whites, hard candy, jelly beans, jams, marmalades, maple syrup | Ice cream, pastries, cakes, cookies, pies, doughnuts, pudding made with whole milk, cream puffs, turnovers, chocolate |
| Fats & Oils (3 servings daily, each listed is one serving) | Avocado 2 Tbsp or 1/8 medium, margarine 1 tsp, diet margarine 2 tsp, salad dressing 1 tbsp, diet salad dressing 2 Tbsp, vegetable oils 1 tsp, nuts (raw or dry roasted): almonds 6, peanuts 20 small or 10 large, whole walnuts 2, whole pistachios 18, sesame seeds 1 tbsp, sunflower seeds 1 Tbsp, saturated fats: bacon 1 strip, butter 1 tsp, dried coconut 2 Tbsp, cream cheese 1 Tbsp, sour cream 2 Tbsp, other fats: olive oil 1 tsp, peanut oil 1 tsp, large olives 10, peanut butter 2 tsp | Any fat in excess |
| Milk & milk products (2 or more servings daily) | Skim milk, evaporated skim milk, skim buttermilk, nonfat sour cream, yogurt made with skim milk (3 gms fat or less/oz, maximum of 3 oz/day), fat-free cheeses, low-fat cottage cheese, part-skim mozzarella cheese, part skim or skim ricotta cheese | Whole milk, cream, sour cream, non-dairy creamers, whole milk cheese, cheese spreads |
| Bread & grains (4 or more servings daily) | Whole grain and enriched breads, cold cereal, whole grain cereals (except granola), saltines, soda crackers, low-fat snack crackers, rice cakes, unbuttered popcorn, low-fat muffins, plain pasta, barley, oatmeal, home-made pancakes without fat, French toast made with egg substitute and skim milk | Breads containing egg, cheese, or made with fat, biscuits, sweet rolls, pancakes, French toast, doughnuts., waffles, fritters, muffins, granola type cereals, snack crackers, potato chips, packaged stuffing, fried rice, chow mein noodles |
| Vegetable (3 or more servings daily) | All vegetables (steamed, raw, boiled, or baked (without added fat) | Fried vegetables or those in ice cream, cheese, butter sauces, dips |
| Fruits (2 or more servings daily) | All other fruits | Avocado |
| Meat & meat substiture (5 to 6 oz daily) | Poultry (without skin), veal, lean ground beef trimmed of fat (USDA good or choice cuts of round sirloin, flank, and tenderloin), fresh, canned, cured, or boiled ham, Canadian bacon, lean port (tenderloin, chops, cutlet), fish (fresh, frozen, canned in water), eggs (boiled, scrambled without added fat), luncheon meat at least 95% fat free | Any fried, fatty, or heavily marbled meat, fish, or poultry, beef (USDA prime cuts, ribs, ground beef, corned beef), pork (spareribs, ham hocks), fish (canned in oil), eggs (fried in butter, oil, or margarine), luncheon meat less than 95% fat free |
| Beverages (4 to 6 cups or more daily) | Decaffeinated or regular coffee or tea, cocoa made with skim milk, fruit juices, soft drinks, water | Beverages made with high fat dairy products |
| Soups | Fat-free broths, consommés, bouillon, soups made with fat-free broth, skim milk, evaporated skim milk | Cream soups, soups with added oils or meat fats, soups made from stocks containing meat fat |
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.
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.
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.
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 |
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