Low-fiber diet

Fiber is a material that gives stability and structure to foods derived from plants. Fiber is what holds an apple in its firm, round shape. It makes the stems of plants such as spinach and kale stand up instead of falling on the ground. What makes fiber different from other foods is that humans cannot digest fiber. Instead, it's eliminated through the bowels. Fiber makes passing stools easier because it adds bulk to each bowel movement and softens the stool. Sometimes, however, fiber in the diet needs to be restricted.


Indications
A low-fiber diet helps prevent blockage of the gastrointestinal tract in some disorders and decreases the number and amount of stools passed. This type of diet is often prescribed to help:
ease discomfort when your gastrointestinal tract cannot handle the fiber in foods
treat diarrhea
manage Crohn's disease (a chronic inflammatory condition of the gastrointestinal tract)
manage diverticulitis (the presence of inflamed diverticula -- small protruding pouches -- in the colon)
manage other inflammatory bowel diseases or gastrointestinal disturbances (during acute phases of ulcerative colitis, for example)
A low-fiber diet may also be recommended before or after abdominal surgery or when certain treatments (such as radiation) cause bowel damage or irritation.


Dietary changes
For healthy adults age 50 or younger, dietary fiber recommendations are 25 grams per day for women and 38 grams per day for men. After age 50, the requirement drops to 21 grams per day for women and 30 grams per day for men.
With a low-fiber diet, fiber intake is limited to no more than 20 grams of fiber per day or may need to be considerably less. Discuss dietary choices and instructions with your doctor, learn to read labels on food packages and make appropriate choices about the types of foods you eat. Your doctor will tell you how long to continue the diet.


General guidelines
A low-fiber diet limits intake of high-fiber foods, such as vegetables, fruits and whole grains. Before cooking, remove skins and tough membranes from fruits, vegetables and meats. Use fruits and vegetables without hulls, seeds or fibrous portions. Remember that cooking, chopping, grinding and pureeing foods does not reduce the amount of fiber.
The following foods are typically allowed on a low-fiber diet:

most fruit juices, fruit flavored drinks, carbonated beverages, coffee and tea
white bread, refined wheat and rye breads without seeds
white rice, refined pasta and cereal, and crackers and biscuits made with refined flours
tender, lean meats that are baked, broiled or stewed
fish without bones and cooked shellfish
cooked white and sweet potatoes without skin
cooked eggs
soups made with allowable foods
canned or cooked fruits without seeds, skins or membranes
canned or cooked green beans, pumpkin and asparagus tips
if tolerated, ripe bananas and other soft fruits and vegetables
if tolerated, herbs and spices
Most juices and dairy products (including milk and cottage cheese, cream, American, Swiss and Muenster cheeses) are allowed, but should be limited to two cups or servings per day as tolerated. Even though dairy products contain no fiber, they leave a residue in the gastrointestinal tract that may cause cramping and diarrhea for some people. You may also experiance temporary lactose intolerance. If so, you'll need to avoid selected dairy products for a period of time or use lactose-free products.

The following foods are typically not allowed on a low-fiber diet.

prune juice or pear nectar
whole-grain breads, crackers, rolls or cereals
bran, raisins and cornbread
coconut
oatmeal and granola
berries, figs, grapes with seeds, prunes and plums
fried, smoked or cured meats, cold cuts, corned beef, hot dogs, pastrami and sausage
fried or smoked fish, sardines and herring
dried legumes, lima beans, peas, nuts, seeds and popcorn
potato skins, potato chips, French fries, potato salad, and brown and wild rice
barley and hominy
jams, preserves and candied fruits
raw vegetables
corn, beans, spinach, beets, olives and pickles