What is the best thing to eat when you have ulcerative colitis?

October 18, 2025 •

4 min read

According to the Crohn's & Colitis Foundation, millions of people worldwide are affected by inflammatory bowel disease (IBD), including ulcerative colitis (UC). Understanding what is the best thing to eat when you have ulcerative colitis is crucial for managing symptoms during both active disease flares and periods of remission. The dietary approach for UC is not one-size-fits-all and requires personalization based on individual tolerance and disease state.

Quick Summary

Dietary needs for ulcerative colitis depend on whether symptoms are active or in remission. During flares, prioritize easy-to-digest, low-residue foods, and transition to a more varied diet with higher fiber during symptom-free periods. Keep a food journal to identify specific triggers.

Key Points

Diet depends on disease state: During flare-ups, a low-residue, low-fiber diet is best, while a balanced, high-fiber diet is suitable for remission.
Identify personal triggers: Everyone's trigger foods differ; keep a food diary to pinpoint which items worsen your symptoms.
Prioritize easy-to-digest foods during flares: Refined grains, cooked and peeled fruits/vegetables, lean proteins, and smooth nut butters are typically well-tolerated.
Focus on anti-inflammatory and gut-supporting foods in remission: Omega-3 fatty acids from fish, probiotic-rich yogurt (if tolerated), and a variety of whole foods can help maintain remission.
Avoid common irritants: High-fiber roughage, fried/fatty foods, caffeine, alcohol, spicy foods, and high sugar content can trigger flare-ups for many individuals.
Maintain hydration and protein: Drinking plenty of water is essential, especially with diarrhea, and ensuring adequate protein intake helps with healing during flares.
Consult a professional: The most effective dietary plan is customized and should be developed with guidance from a healthcare provider or dietitian to prevent nutrient deficiencies.

Navigating Your Diet: From Flare to Remission

There is no single "best" diet for everyone with ulcerative colitis (UC), as nutritional needs and trigger foods are highly individual. The primary goal is to maintain proper nutrition while minimizing symptoms. A person's diet will typically change depending on whether they are experiencing a flare-up or are in remission. Working with a healthcare provider or a registered dietitian is the most effective way to develop a personalized meal plan.

Eating During an Ulcerative Colitis Flare-Up

When UC symptoms, such as diarrhea, cramping, and abdominal pain, are active, the focus is on a low-residue diet. A low-residue diet is composed of foods that produce less undigested waste, giving your inflamed colon a chance to rest and heal. Protein and hydration needs increase during flares due to inflammation and potential dehydration from diarrhea.

Foods to Eat During a Flare-Up

Refined Grains: White bread, white pasta, white rice, and plain cereals like cornflakes and cream of wheat are easy to digest.
Low-Fiber Fruits: Soft, peeled, and cooked fruits, such as bananas, applesauce, cantaloupe, and honeydew melon, are often well-tolerated. Pulpless fruit juices are also an option.
Cooked Vegetables: Well-cooked, non-cruciferous vegetables without skin or seeds are recommended. This includes peeled potatoes, carrots, spinach, and squash. Blending vegetables into soups is another strategy.
Lean Protein: Tender, well-cooked meats like poultry, fish, and eggs are good protein sources. Tofu is a plant-based alternative. Smooth nut and seed butters may also be tolerated.
Healthy Fats: Small amounts of healthy oils like olive oil and avocado can be beneficial.
Probiotics: Some individuals find that yogurt with live cultures is well-tolerated and can aid gut health, but it may cause discomfort for those with lactose intolerance.
Hydration: Drink plenty of fluids, preferably water, to stay hydrated, especially when experiencing diarrhea.

Foods to Avoid During a Flare-Up

Insoluble Fiber: Raw vegetables, whole grains, nuts, and seeds can increase bowel movements and abdominal pain.
Dairy (if lactose intolerant): Dairy products can worsen diarrhea, cramping, and gas in individuals with lactose intolerance.
High-Fat Foods: Fried, greasy, and high-fat foods can be difficult to digest and trigger symptoms.
Caffeine and Alcohol: Both can act as intestinal stimulants and worsen diarrhea.
Spicy Foods: Hot sauces and spices can irritate the sensitive bowel lining.
Sugars and Sugar Alcohols: Excessive sugar and artificial sweeteners like sorbitol and xylitol can exacerbate symptoms.
Carbonated Beverages: Can cause bloating and gas.

Eating During Ulcerative Colitis Remission

During remission, when symptoms are quiet, the goal is to reintroduce a wider variety of nutrient-dense foods to ensure a balanced diet. A higher intake of fiber and whole foods is often recommended to support good gut health.

Transitioning to a Remission Diet

Gradual Reintroduction: Slowly add back high-fiber foods and other potential triggers one at a time to see what your body tolerates. A food diary is essential for this process.
Focus on Whole Foods: A balanced diet including a variety of fruits, vegetables, and whole grains is encouraged.
Omega-3 Fatty Acids: Increase your intake of fatty fish like salmon and mackerel, as omega-3s have anti-inflammatory properties.
Probiotic-Rich Foods: Incorporate fermented foods like yogurt with live cultures, kefir, and sauerkraut, if tolerated, to support a healthy gut microbiome.

Comparison of Diets: Flare vs. Remission


Food Group	During a Flare-Up	During Remission
Grains	Refined grains like white rice, white bread, and plain cereals.	Whole grains, brown rice, whole-wheat pasta, and fiber-rich cereals can be reintroduced slowly.
Fruits	Peeled, cooked, or canned fruits (applesauce, bananas, melons).	Gradually introduce raw fruits with skins and seeds, such as apples, pears, and oranges.
Vegetables	Cooked, peeled, and seedless vegetables (carrots, potatoes, spinach).	Include a wider variety of cooked and raw vegetables, including leafy greens and cruciferous vegetables, as tolerated.
Protein	Lean proteins like skinless chicken, fish, eggs, and tofu. Smooth nut butters.	All lean proteins, including fish rich in omega-3s (salmon, mackerel) and vegetarian sources like legumes, if tolerated.
Fats	Focus on healthy oils like olive oil and avocado in moderation.	Can increase fat intake, but continue to use healthy oils and avoid excessive saturated or trans fats.
Dairy	Avoid or limit if lactose intolerant. Consider fortified lactose-free alternatives.	If tolerated, low-fat dairy like yogurt with probiotics is a good source of calcium.

The Importance of Professional Guidance

Working with a healthcare provider or a registered dietitian is crucial for creating a sustainable and nutritious diet plan. They can help you identify individual trigger foods, ensure you are not missing vital nutrients due to dietary restrictions, and navigate the transition between flares and remission safely. For more information, visit the Crohn's & Colitis Foundation.

Conclusion

For someone with ulcerative colitis, the "best" diet is a dynamic plan that changes with the disease's activity. During a flare-up, a diet of low-residue, easy-to-digest foods, along with increased protein and hydration, can help manage symptoms and promote healing. In remission, slowly reintroducing fiber and a wider variety of whole foods, including anti-inflammatory omega-3s and probiotics, is key to maintaining good gut health and preventing future flares. By paying close attention to your body's signals and working with a medical professional, you can optimize your diet to significantly improve your quality of life with UC.

Frequently Asked Questions

A low-residue diet is a temporary plan used during an ulcerative colitis flare-up to reduce the amount of undigested fiber and waste passing through the intestines. It involves eating foods that are easily digested, such as refined grains and well-cooked, peeled fruits and vegetables, to minimize irritation to the inflamed colon.

No, you should not avoid all fiber indefinitely. During a flare-up, limiting insoluble fiber can help reduce symptoms. However, in remission, a gradual increase in soluble and insoluble fiber can support regular bowel function, feed beneficial gut bacteria, and may help maintain remission.

Yes, gentle cooking methods can make foods easier to digest. Steaming, baking, boiling, grilling, and poaching are preferable to frying, which adds fat and can be more irritating to the digestive system.

Dairy's effect on UC varies by person. For those with lactose intolerance, consuming dairy can trigger or worsen symptoms like cramping, gas, and diarrhea. If dairy is a trigger, fortified lactose-free alternatives can be used to ensure adequate calcium and vitamin D intake.

Some research suggests that probiotics, found in foods like yogurt and kefir, may help support gut health and reduce inflammation. However, individual tolerance varies, and it's best to consult a healthcare provider before starting any probiotic supplements.

To prevent dehydration, especially during flare-ups with severe diarrhea, it is important to drink plenty of fluids. Water, broths, and oral rehydration solutions are excellent choices. Limiting caffeinated and sugary beverages is also recommended.

Keeping a food journal is an effective way to identify your personal triggers. Track what you eat, when you eat it, and any corresponding symptoms. When in remission, reintroduce single foods or food groups slowly to observe your body's reaction.