Foods That Reduce Fiber and Why a Low-Fiber Diet Is Sometimes Necessary

January 1, 2026 •

4 min read

According to the Mayo Clinic, the process of refining grains removes the fibrous outer bran layer, significantly lowering the fiber content. This and other processing methods, such as peeling fruits and cooking vegetables, are key to identifying foods that reduce fiber, which can be important for individuals with specific digestive conditions.

Quick Summary

This article outlines the types of foods that are naturally low in fiber or have reduced fiber content through processing. It explains the medical necessity behind temporarily adopting a low-fiber diet and provides practical food choices, from refined grains to specific fruits and vegetables, while emphasizing the importance of medical guidance.

Key Points

Refined Grains: Processed grains like white bread, white rice, and refined pasta have significantly lower fiber content than their whole-grain versions due to the removal of the outer bran layer.
Peeled Fruits: Removing the skins and seeds from fruits, such as peaches, pears, and apples, drastically reduces their fiber. Canned or well-cooked fruits are often lower in fiber.
Cooked Vegetables: Cooking vegetables until soft and removing their skins and seeds makes them easier to digest, lowering the amount of fiber that reaches the large intestine.
Protein Sources: Meats, fish, eggs, and tofu are naturally low in fiber and are staples of a low-fiber diet. Smooth peanut butter is also acceptable.
Juicing vs. Blending: Juicing fruit and vegetables, which separates the pulp, removes most of the fiber, while blending keeps the fiber intact by simply breaking it into smaller pieces.
Medical Rationale: Low-fiber diets are typically temporary and prescribed by healthcare providers to manage flare-ups of digestive conditions like IBS or diverticulitis, or to prepare for bowel surgery.
Hydration is Key: Drinking plenty of fluids is important while on a low-fiber diet to prevent constipation, which can occur due to the reduction of stool bulk.

Understanding the Purpose of a Low-Fiber Diet

While a high-fiber diet is generally promoted for optimal digestive health, there are specific medical scenarios where a healthcare provider may recommend a temporary or long-term low-fiber diet. This eating plan is often called a 'low-residue' or 'fiber-restricted' diet because it limits the undigested material that passes through the body. The goal is to reduce the bulk and frequency of stools, giving the gastrointestinal (GI) tract a chance to rest and heal. A low-fiber diet can help manage symptoms associated with flare-ups of conditions like irritable bowel syndrome (IBS), Crohn's disease, or diverticulitis. It is also commonly used in preparation for and recovery from certain bowel surgeries or a colonoscopy.

The Impact of Processing on Fiber Content

The most straightforward way to identify foods that reduce fiber is by understanding how they are processed. The act of refining and cooking foods significantly alters their fiber content. Whole grains, fruits, and vegetables are rich in dietary fiber, but modifying them through cooking or stripping away certain parts can make them easier to digest. This is not about 'destroying' the fiber, but rather removing the parts that contain the most fiber, such as skins, seeds, and bran.

Refined Grains: The Foundation of a Low-Fiber Diet

Refined grains are a cornerstone of a low-fiber diet. The process of refining removes the bran and germ from the grain kernel, where most of the fiber resides.

White Bread and Pasta: Choose white bread, bagels, rolls, and pasta over their whole-grain counterparts. Products made with refined white flour are low in fiber.
White Rice: Unlike brown or wild rice, white rice has had its fibrous outer layer removed, making it a low-fiber option.
Refined Cereals: Look for cereals made from white or refined flour, such as Cornflakes, Cream of Rice, and puffed rice.

Specific Fruits and Vegetables That Reduce Fiber

Many fruits and vegetables are naturally high in fiber, but the way they are prepared can drastically reduce their fiber content.

Peeled and Canned Fruits: Removing the skin and seeds from fruits is crucial. Opt for canned fruits like peaches, pears, and applesauce, or fresh fruits that are very ripe and peeled, such as bananas, melons, and nectarines.
Cooked, Seedless Vegetables: Cooking vegetables until tender makes them easier to digest. Examples include cooked carrots, green beans, asparagus tips, and peeled potatoes. Removing seeds from vegetables like zucchini and cucumber is also important.
Juice Without Pulp: Fruit and vegetable juices without any pulp or bits are very low in fiber. Juicing, unlike blending, physically separates the fiber from the juice.

Proteins and Dairy Products

Proteins and dairy products are naturally low in fiber and can be freely consumed on a low-fiber diet, provided you do not have other dietary restrictions, such as lactose intolerance.

Tender Meats and Fish: Tender, lean meats like poultry, fish, and red meat cooked by baking, broiling, or stewing are excellent choices. Avoid tough cuts with gristle.
Eggs and Tofu: Eggs and tofu are naturally fiber-free and versatile protein sources.
Dairy (if tolerated): Milk, cheese, plain yogurt, and cottage cheese can be included. However, avoid products with added fruits, seeds, or granola.

Comparison Table: High-Fiber vs. Low-Fiber Foods


Food Category	High-Fiber (to avoid)	Low-Fiber (to include)
Grains	Whole-wheat bread, brown rice, oatmeal, popcorn, granola	White bread, white rice, refined pasta, Cornflakes, refined crackers
Fruits	Raw fruits with skins and seeds, berries, dried fruit, prunes	Ripe bananas, applesauce, canned peaches and pears (no skin), pulp-free juice
Vegetables	Raw vegetables, corn, baked beans, skins on potatoes	Well-cooked, peeled vegetables like carrots, green beans, asparagus, peeled potatoes
Protein	Nuts, seeds, legumes (beans, lentils, peas), crunchy nut butters	Tender meat, fish, eggs, tofu, smooth peanut butter
Fats	Chunky dressings, chunky peanut butter	Oils, butter, mayonnaise, smooth dressings

Managing Your Diet with Medical Supervision

A low-fiber diet should not be a long-term solution without medical supervision, as it restricts many foods vital for general health. A healthcare provider or registered dietitian can help create a balanced meal plan that meets your nutritional needs while restricting fiber. It is also essential to stay adequately hydrated when on a low-fiber diet to prevent constipation, which can occur due to reduced stool bulk. This diet is a therapeutic tool to manage symptoms during specific medical episodes, not a permanent eating style for most people. Gradual reintroduction of fiber is typically recommended as symptoms improve, allowing the gut to adjust.

Conclusion

For those needing to temporarily rest their digestive system, knowing what foods reduce fiber is crucial. This involves focusing on refined grains, peeled and well-cooked fruits and vegetables, and tender protein sources. By opting for foods that undergo specific processing techniques, individuals can reduce the bulk of their stool and ease digestive discomfort. Always remember to consult with a healthcare professional before starting or altering a low-fiber diet to ensure it is appropriate for your specific health needs and duration. For specific information on dietary management for IBD, consult resources like those provided by the Crohn's & Colitis Foundation.

Frequently Asked Questions

Foods primarily reduce fiber through processing, such as refining grains (removing the bran and germ) and removing the skins, seeds, and pulp from fruits and vegetables.

Yes, whole grains contain the entire grain kernel, including the fibrous bran, making them a primary source of dietary fiber. They should be avoided on a low-fiber diet.

If your goal is to reduce fiber, juicing is better. Juicing removes the solid pulp where most of the fiber is, while blending breaks the fiber into smaller pieces but does not remove it.

No, you should choose well-cooked, peeled vegetables without seeds. Avoid raw vegetables and those with skins or large seeds.

A low-fiber diet may be recommended for digestive conditions like Crohn's disease, ulcerative colitis, or diverticulitis during a flare-up, or to prepare for certain medical procedures like a colonoscopy.

Protein sources that are low in fiber include tender meats, fish, eggs, and tofu. Smooth peanut butter is also a low-fiber option.

To prevent constipation on a low-fiber diet, it is very important to drink plenty of fluids, such as water, as the lack of fiber can reduce stool bulk.