Soft vegetables high in soluble fiber, except cruciferous vegetables, are more easily tolerated by people with ulcerative colitis.
Not only do vegetables provide essential nutrients, they also contain prebiotics – fibers that promote the growth of healthy gut bacteria.
A 2021 study by the University of Miami-Leonard Miller School of Medicine (USA) on 27 people with ulcerative colitis showed that eating more fiber from vegetables is beneficial for the disease. People who followed a high-fiber, low-fat diet for 4 weeks had lower levels of harmful gut bacteria and inflammation. They also had a better quality of life than patients on a normal diet.
However, not all vegetables and cooking methods are good for ulcerative colitis patients, especially during the flare-up of symptoms. Good vegetables for people with this disease are carrots, zucchini, pumpkin, potatoes, sweet potatoes, green beans, asparagus. They contain a lot of soluble fiber that has the effect of absorbing water in the intestines to form a gel-like consistency, which is beneficial for people with diarrhea. Soluble fiber also slows down digestion and improves bowel movements.
The insoluble fiber content in these vegetables is low, so it does not irritate the intestines. Limiting insoluble fiber also reduces bloating, diarrhea, abdominal pain, and nausea.
Cooked potatoes are soft and easy to digest. Photo: Freepik
When ulcerative colitis symptoms become severe, patients should limit cruciferous vegetables such as broccoli, cauliflower, cabbage, kale... because they can easily cause bloating and flatulence.
Cooked vegetables are generally more easily tolerated than raw vegetables. Be careful with salads, as the rough texture of green vegetables can be irritating. Peeling carrots, turnips, squash, sweet potatoes, and potatoes removes some of the insoluble fiber, which is less likely to irritate the gut.
Patients should cook vegetables until soft, without adding too much fat. Fatty foods tend to aggravate symptoms. Boil, steam, grill or stir-fry lightly, avoid frying to limit fat. Patients can puree and liquid foods to make them easier to digest, improving the ability to absorb nutrients.
Vegetables with a soft texture, high in soluble fiber and low in insoluble fiber are often easier to tolerate for people with the disease. However, the symptoms of the flare-up phase may vary from person to person, so the appropriate vegetables will be different. Patients can consult a nutritionist or doctor to choose the right food and fiber.
Mai Cat (According to Everyday Health )
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