BY AMBE R J. TR ESCA
When you’re living with inflammatory bowel disease (IBD), knowing what to eat can sometimes feel like an uphill battle, especially if your Crohn’s disease or ulcerative colitis is flaring. Since everyone with IBD is different, one person’s flare-up diet isn’t going to work for another, but there are some broad ideas that may work for you.
Sources of protein to eat during an IBD flare-up include lean meats, fish, skinless poultry, tofu and eggs. Avoid fattier cuts of meat and processed and heavily spiced meats. Eggs should be boiled or poached rather than fried.
Fruits with a lot of seeds might be difficult during a flare-up and should be avoided in most cases, which includes most berries. Melons, such as cantaloupe, honeydew and seedless watermelon, are going to be good choices as they’re easy to digest, as are bananas and papayas.
To prevent dehydration, drink at least 8 glasses of water daily. Clear soups, such as chicken broth, can also provide additional fluids and electrolytes. Single-ingredient caffeine-free herbal teas, such as chamomile tea, may be comforting during a flare-up. If you find you are still having difficulty drinking enough fluids, taking small sips of an oral rehydration solution throughout the day can be helpful.
There are a variety of oral nutrition supplements on the market. Because their ingredients can vary, speak with your gastroenterologist or dietitian to find out which brand is right for you and how often to use them. Keep in mind, these shouldn’t be your sole source of calories.
TO LIMIT
Caffeine in coffee and tea has a reputation for making people “go.” Coffee contains a compound that stimulates the bowels, which means that decaffeinated coffee may have the same effects. If it’s not realistic to cut back entirely, reducing your coffee intake each day may help.
Lactose, the sugar in cow’s milk, can cause problems for some people, which is why it’s often recommended that those with IBD avoid dairy products—milk, cheeses, ice cream, pudding, cottage cheese, kefir and yogurt. However, there are lactose free versions of many of these foods and certain aged cheeses have a lower lactose content, or only traces of lactose.
As important as fiber is, it can be difficult to digest and may not be well tolerated during a flare-up. High fiber foods include brown rice, wild rice, popcorn, barley, oats and anything made with whole wheat. Depending on your tolerance, these can be added back into your diet later.
Peeled, well-cooked (not steamed) or canned vegetables can provide nutrients without causing too much distress. Some that are usually well tolerated include winter squash, potatoes and asparagus tips.
Some of the more problematic vegetables, even when cooked, include broccoli, Brussels sprouts, cabbage, cauliflower, corn, lentils, lima beans, mushrooms, parsnips and peas.
It’s not realistic to avoid all fried foods forever, however it’s a good idea to steer clear of them at least temporarily. It’s impossible to name every food that falls into this category, but this includes foods like French fries, chicken fingers, mozzarella sticks, corn dogs and fried chicken.
DON’T EAT A FLARE-UP DIET FOREVER
The goal should be to calm the inflammation and gradually introduce foods back into the diet.
Creating a diet plan isn’t easy, which is why it’s always a good idea to get professional help. Meeting, even just once, with a dietitian, can be a revelation in terms of diet and answering that question “what do I eat?”
KEEPING A FOOD DIARY TRACK YOUR REACTIVITYto any particular food or type of foods, especially during flare-ups.1. GET A NOTEBOOK: Although there are apps available, an old-school pen and paper approach might be best. All you need is a small notebook and a pen that you can keep with you at all times. At the top of each page, write the following headings:⮞ Time⮞ Symptoms⮞ Food Eaten (if any)⮞ Other Factors2. FILL IN THE BLANKS: After each meal, fill in the relevant columns. As you list your symptoms, rate their severity on a scale of 1 to 10. The “Other Factors” column is for recording things such as stress or emotional upset.3. LOOK FOR PATTERNS: At the end of each week, look for any possible patterns or potential food triggers.4. TRY AN ELIMINATION DIET: Once you have identified a possible problematic food, follow an elimination diet for at least two weeks and see if your symptoms change.
This article originally appeared on verywellhealth.com
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