What foods should you not eat if you have colitis?: A nutritional guide

October 21, 2025 •

4 min read

According to the Crohn's & Colitis Foundation, many people with inflammatory bowel disease (IBD) find that certain foods can aggravate their symptoms, especially during a flare-up, which is a key factor in addressing the question of what foods should you not eat if you have colitis?. While diet doesn't cause colitis, identifying and avoiding personal trigger foods is a crucial part of managing symptoms and improving your quality of life. This guide explores common dietary culprits and practical strategies for tailoring your nutrition to your specific needs.

Quick Summary

This guide provides an overview of common dietary triggers for colitis flare-ups, such as high-fiber foods, dairy, and high-fat items. It explains how to identify personal intolerances and offers practical strategies for managing symptoms during both active disease and remission by adjusting food choices and preparation methods. Essential nutritional considerations, including the risk of deficiencies, are also addressed.

Key Points

Avoid Insoluble Fiber: Raw vegetables, whole grains, nuts, and seeds can irritate the colon, especially during flare-ups, so opt for cooked, peeled, and seedless produce and refined grains.
Limit Dairy if Intolerant: Lactose intolerance is common among those with colitis; even if not, high-fat dairy can worsen symptoms like bloating and diarrhea.
Cut Down on High-Fat Foods: Fried foods, processed meats, and fatty sauces are hard to digest and can trigger inflammation.
Steer Clear of Irritants: Spicy foods, alcohol, caffeine, and carbonated beverages can stimulate the intestines and exacerbate symptoms.
Prioritize Nutrient-Dense Foods: During remission, focus on a balanced diet rich in lean proteins and low-fiber foods, but gradually and carefully reintroduce others while monitoring tolerance.
Consult a Dietitian: Work with a professional to create a personalized diet plan that addresses your specific triggers and nutritional deficiencies, which are common with colitis.

While dietary changes cannot cure colitis, they play a crucial role in symptom management, particularly during active flare-ups. The inflammatory bowel disease (IBD) community, and those with ulcerative colitis specifically, often find relief by avoiding specific foods that irritate the inflamed intestinal lining. A personalized approach is vital, as individual triggers can vary significantly.

Common Food Triggers for Colitis Flare-ups

Certain food groups are known to cause discomfort and exacerbate symptoms for many individuals with colitis. Avoiding or limiting these items, especially during a flare-up, can provide significant relief.

High-Fiber Foods

Although fiber is essential for a healthy diet, it can be problematic for an inflamed colon. Insoluble fiber, which adds bulk to stool, is particularly difficult to digest during a flare-up and can increase cramping, gas, and diarrhea.

Raw vegetables: Broccoli, cauliflower, cabbage, Brussels sprouts, and leafy greens.
Whole grains: Brown rice, whole-wheat bread, and whole-grain pasta.
Nuts and seeds: Including those in cereals and baked goods.
Dried fruits: Raisins, prunes, and other dried varieties.
Legumes: Dried beans and lentils.

Dairy Products

Many people with colitis are also lactose intolerant, meaning their bodies have trouble digesting the sugar in milk. Even without lactose intolerance, dairy fat can be difficult to digest and may trigger symptoms.

Milk: Especially full-fat versions.
Cheese: Particularly high-fat and hard cheeses.
Cream and ice cream: High fat content can be a major irritant.

High-Fat and Fried Foods

Fatty foods can be hard on the digestive system, promoting inflammation and worsening symptoms.

Fried foods: Fast food, fried chicken, and french fries.
Fatty cuts of meat: Red meat, processed meats like bacon and sausages.
Heavy sauces and creamy gravies: Often high in saturated fats.

Spicy Foods and Alcohol

Spicy foods can directly irritate the lining of the digestive tract, while alcohol can stimulate the intestines and interfere with medications.

Spicy sauces and peppers: Chili powder, hot peppers.
Carbonated drinks: Sodas and fizzy drinks can cause bloating and gas.
Alcohol: Beer, wine, and liquor should be avoided, especially during flares.
Caffeine: Coffee and some teas can increase bowel activity and contribute to diarrhea.

Sugary and Processed Foods

High-sugar and ultra-processed foods can promote inflammation and disrupt the gut microbiome.

Baked goods and candies: Pastries, cookies, and chocolate.
Added sugars: In drinks, yogurt, and other processed items.
Artificial sweeteners: Found in diet sodas and sugar-free products, these can cause bloating and gas.

Customizing Your Diet: Personal Triggers and Strategies

Because dietary tolerance is highly individual, the best approach is to identify your own triggers. A low-residue diet is often recommended during flare-ups to reduce irritation on the inflamed bowel.

Keeping a Food Diary

Keeping a detailed food and symptom diary is one of the most effective ways to identify personal triggers. Record everything you eat and drink, along with any symptoms you experience. This can help you and your healthcare team notice patterns and pinpoint specific problem foods.

Low-Residue Diet During Flares

A low-residue, low-fiber diet is typically recommended during active disease to give your bowel time to heal by reducing stool volume. This often involves focusing on refined grains and cooked, peeled vegetables and fruits.

The Importance of Remission Diet

During remission, the dietary focus should shift to reintroducing nutrient-dense foods to support overall health and prevent deficiencies. A Mediterranean-style diet, which is rich in anti-inflammatory omega-3 fats, fruits, and vegetables, has shown benefits for some individuals. However, reintroducing fiber should be done gradually and in cooked or blended forms to assess tolerance.

Comparison of Flare vs. Remission Diets


Feature	During Flare-up	During Remission
Grains	Refined grains, such as white bread, white rice, and plain crackers.	Whole grains can be gradually reintroduced as tolerated.
Fruits	Low-fiber options like bananas, ripe cantaloupe, and applesauce. Remove skins and seeds.	Can include a wider variety of fruits, gradually adding back skins and seeds.
Vegetables	Well-cooked, skinless, and seedless vegetables like carrots, squash, and spinach.	Slowly reintroduce a broader range, including raw and cruciferous vegetables, based on tolerance.
Protein	Lean protein sources such as fish, poultry, and eggs.	Maintain lean protein intake; may introduce plant-based proteins like legumes if tolerated.
Dairy	Avoid or choose lactose-free alternatives if intolerant.	May reintroduce low-fat dairy or lactose-free products in moderation.
Fats	Limit high-fat foods; use oils for cooking.	Can increase intake of healthy fats from sources like avocados and olive oil.

Essential Nutritional Considerations

It's important to ensure adequate nutrition, as colitis can lead to deficiencies. Long-term restrictive diets, without proper guidance, can worsen these problems.

The Risk of Nutrient Deficiencies

Inflammation and malabsorption in the gut can lead to deficiencies in key nutrients. Common deficiencies include:

Iron, due to blood loss from intestinal inflammation.
Vitamin D and Calcium, crucial for bone health, especially with long-term steroid use.
Vitamin B12, often absorbed in the ileum, which can be affected by inflammation or surgery.
Zinc, Magnesium, and other trace minerals.

The Role of a Registered Dietitian

Given the complexity of managing colitis with diet, working with a registered dietitian specializing in IBD is highly recommended. They can help develop a personalized eating plan, address nutritional deficiencies, and guide you through diet changes during remission and flare-ups, ensuring your nutritional needs are met without aggravating symptoms.

Conclusion: Empowering Your Nutritional Choices

Navigating nutrition with colitis requires a thoughtful and personalized approach. By understanding what foods should you not eat if you have colitis, keeping a food diary, and consulting with healthcare professionals, you can gain better control over your symptoms and enhance your quality of life. The goal is to find a balanced, nutrient-rich diet that supports your overall health while minimizing irritation to your digestive system, shifting your eating patterns as your condition moves between flare and remission.

Crohn's & Colitis Foundation: Diet and Nutrition

Frequently Asked Questions

During a colitis flare-up, soluble fiber is generally better tolerated than insoluble fiber because it dissolves in water and forms a gel, which can help firm up stools. Good sources include bananas, applesauce, oats, and peeled potatoes.

Not always, but it is a common trigger. Some people with colitis are lactose intolerant, and even if they are not, dairy fat can be difficult to digest. Many find that they can tolerate low-fat or lactose-free dairy better, but a food diary is needed to confirm personal sensitivity.

No, diet cannot cure colitis. It is a chronic inflammatory disease that requires medical treatment to suppress inflammation. However, dietary management is a critical component of managing symptoms and improving quality of life alongside your prescribed medication.

A low-residue diet is a temporary, restrictive diet that limits high-fiber foods to reduce the amount of undigested material in the stool. It is often recommended by doctors during active flare-ups of colitis to minimize irritation and allow the bowel to heal.

Many people with colitis are at risk of nutrient deficiencies due to malabsorption, chronic diarrhea, and reduced food intake. Your doctor may recommend supplements, especially iron, Vitamin D, and Vitamin B12, to address these deficiencies. Always consult your healthcare provider before starting any supplements.

The most effective method is to keep a food diary, logging what you eat and drink alongside your symptoms. This helps to identify patterns and potential triggers over time. A dietitian can assist in analyzing your diary and developing an elimination and reintroduction plan.

No, a low-fiber or low-residue diet is typically for managing flare-ups. During remission, you should aim to gradually reintroduce a variety of fibers as tolerated, as fiber provides important nutrients and supports a healthy gut microbiome. The Mediterranean diet, which is high in fiber, may have anti-inflammatory benefits in remission.