From the Guidelines
Patients with ulcerative colitis should be advised to follow a Mediterranean diet rich in a variety of fresh fruits and vegetables, monounsaturated fats, complex carbohydrates, and lean proteins and low in ultraprocessed foods, added sugar, and salt for their overall health and general well-being. This dietary approach is recommended based on the most recent and highest quality study available, which suggests that a Mediterranean diet may help reduce the rate of flares in adults with ulcerative colitis 1.
Key Components of the Diet
- Fresh fruits and vegetables
- Monounsaturated fats
- Complex carbohydrates
- Lean proteins
- Low in ultraprocessed foods, added sugar, and salt
Additional Considerations
- A diet low in red and processed meat may also reduce ulcerative colitis flares, although this has not been consistently proven 1.
- Individual responses to foods vary significantly, so keeping a food diary to identify personal triggers is highly recommended.
- Nutritional supplements like calcium, vitamin D, iron, and B12 may be necessary if deficiencies develop.
- Work with healthcare providers to develop a personalized nutrition plan that addresses your specific symptoms and nutritional needs.
Avoiding Trigger Foods
- High-fiber foods
- Dairy products
- Fatty or fried foods
- Caffeine
- Alcohol
- Spicy foods
It is essential to note that while dietary modifications can help manage symptoms and maintain remission, they should not replace medical treatment. Patients with ulcerative colitis should work closely with their healthcare providers to develop a comprehensive treatment plan that includes both dietary and medical interventions 1.
From the Research
Ulcerative Colitis Diet
- Diet plays a significant role in the pathogenesis and management of ulcerative colitis, as suggested by epidemiological and experimental studies 2
- A low-fat, high-fiber diet has been shown to reduce markers of inflammation and dysbiosis, and improve quality of life in patients with ulcerative colitis 3
Key Components of the Diet
- A low-fat diet (10% of calories from fat) has been associated with decreased markers of inflammation, such as serum amyloid A and C-reactive protein 3
- A high-fiber diet has been shown to increase the relative abundance of beneficial bacteria, such as Bacteroidetes and Faecalibacterium prausnitzii, and decrease the relative abundance of harmful bacteria, such as Actinobacteria 3
Benefits of the Diet
- Improved quality of life, as measured by the short inflammatory bowel disease (IBD) questionnaire and Short-Form 36 health survey scores 3
- Reduced markers of inflammation, such as serum amyloid A and C-reactive protein 3
- Reduced intestinal dysbiosis, as measured by fecal markers of intestinal dysbiosis 3