Laxatives may cause decreased absorption of vitamins, loss of minerals, or inhibition of glucose uptake.
A sample high residue diet is contained in table 3-5.
This diet is indicated in ulceration, inflammation, and other gastric disorders, such as partial intestinal obstruction or diverticulitis. It is also used in certain postoperative states that affect any part of the GI tract, e.g., a hemorrhoidectomy. Low residue diets are also used in treating dysenteries of long duration.
The purpose of this diet is to provide nonstimulating and nonirritating, easily digested material that leaves little residue to avoid mechanical irritation of the GI tract. Commercially prepared low residue elemental diet supplements, such as Vivonex by Eaton or Precision Low Residue by Doyle, may be given to provide complete nutrition.
Beverages: Orangeade, grapeade, and lemonade; weak tea and coffee; decaffeinated coffee
Bread: White, enriched
Cereals: Cooked, refined corn, rice, wheat cereals, and grits (no bran)
Cheese: Cottage, cream, and mild cheddar in cooking
Desserts: Rice and tapioca puddings, custards, gelatin, ice cream, plain cake, and cookies. (Count desserts containing milk in the milk allowance.)
Eggs: Soft cooked or poached (1 or 2 daily)
Fat: Butter, margarine, and salad dressing
Fruits: Orange juice, grapefruit juice, and strained apples, peaches, pears, and ripe bananas
Meat: Crisp bacon and tender meat, fish, or fowl that is baked, boiled, or broiled
Milk: Whole or skim, cream, or cocoa (2 cups daily)
Soups: All strained, creamed, and pureed
Vegetables: Strained vegetable juice, lettuce, cooked asparagus, beets, greenbeans, tomatoes, eggplant, acorn squash (without seeds), lima beans, or spinach (2 servings daily)
Foods to Avoid
Cereals: Coarse, whole grain
Fruits: Raw or dry
Vegetables: Gas-forming, such as cabbage, turnips, dry lentils, beans, or onions
Other: Spicy seasonings or fatty, fried, very hot, or very cold foods