Foods to Eat and Avoid for Ulcerative Colitis Symptoms in the United States

How diet fits into ulcerative colitis care

Ulcerative colitis (UC) is an inflammatory condition of the colon that is managed primarily with medical therapy and, in some cases, surgery. Diet does not cause UC, but research and clinical guidance (including recent reviews and guideline updates) show that dietary choices can influence symptoms, gut microbiome balance, and the risk of relapse. As of 2025, evidence supports using dietary patterns as an adjunct to medical care—tailored to each person’s disease activity, tolerances, and nutritional needs.

Key practical principle: coordinate any major dietary changes with your gastroenterology team and, ideally, an IBD-trained dietitian.

Foods commonly recommended to include (helpful patterns)

Evidence from population studies and clinical trials supports plant-forward and Mediterranean-style patterns for long-term gut health and remission support. These emphasize whole, minimally processed foods and healthy fats.

• Vegetables and fruit (in forms you tolerate)
• In remission: aim for a variety of colorful vegetables and fruits to increase fiber, antioxidants, and beneficial micronutrients.
• During a flare: favor well‑cooked, peeled vegetables and canned fruits without seeds to reduce mechanical irritation.
• Legumes and pulses (beans, lentils)
• Associated in population studies with protective effects; can be used as protein replacements for red and processed meats.
• Whole grains (when tolerated)
• Provide fiber and prebiotic nutrients; reintroduce gradually after inflammation improves.
• Tea (regular tea consumption has been linked to protective effects)
• Olive oil and other unsaturated fats
• Preferred over margarine and heavily processed fats.
• Fish and poultry, plant-based proteins
• Replacing red/processed meat with fish, poultry, or legumes is associated with lower relapse risk in some studies.
• Probiotics (as an adjunct)
• Certain probiotic preparations may benefit some people with UC when used alongside medical therapy; discuss strain, dose and timing with your clinician.

Note: “Plant-forward” and Mediterranean patterns are broad dietary frameworks; specific food choices should be personalized.

Foods and ingredients commonly linked to worse outcomes or higher relapse risk

Population research and mechanistic studies identify several food groups and additives associated with higher UC risk or relapse. Avoiding or limiting these may reduce inflammatory triggers.

• Red and processed meats
• Includes beef, processed deli meats, hot dogs and sausages. Associated with higher incidence and relapse risk in several studies.
• Ultra‑processed foods and convenience items
• Packaged, highly processed foods are linked to dysbiosis and worse outcomes.
• Margarine and some hydrogenated/industrial fats
• Associated with higher disease risk in population studies; replace with olive oil where possible.
• Alcohol
• Regular alcohol intake has been associated with increased relapse risk in some studies; reducing or avoiding alcohol may help.
• Food additives to read labels for and avoid when possible
• Maltodextrin, certain artificial sweeteners (e.g., sucralose-type), and carrageenan have been linked to microbiome disruption and increased inflammation in lab and some human studies.
• Very high intakes of certain fats or single nutrients
• Some studies show mixed or preliminary links between myristic acid or very high alpha‑linolenic acid (ALA) intake and relapse risk — discuss supplement-level intakes with your clinician.

What to eat during active flares (short-term, symptom-focused)

When UC is active—especially with frequent bleeding, urgent diarrhea, or severe cramping—reducing stool volume and mechanical irritation can ease symptoms. Use short-term low-residue choices under clinical supervision:

• Refined grains: white rice, refined breads, plain pasta
• Well‑cooked, peeled vegetables (avoiding skins, seeds)
• Canned fruit without seeds or peels
• Lean proteins: well-cooked chicken, fish, eggs
• Plain low‑fat dairy if tolerated (or suitable alternatives if intolerant)
• Avoid raw vegetables, seeds, nuts, corn, and high-fiber raw fruit until inflammation improves

Important: Low-residue/low-fiber diets are meant for short periods during moderate–severe flares and should be stepped back to more fiber-containing foods as inflammation resolves to maintain long‑term gut health.

Foods to reintroduce gradually after a flare

Once inflammation and symptoms are controlled, reintroduce fiber and more varied plant foods slowly to monitor tolerance and identify personal triggers:

• Start with cooked vegetables and soft fruits, then progress to raw produce as tolerated
• Gradually add whole grains, legumes, and seeds
• Track responses in a diary and share findings with your care team

Practical strategies: how to find what works for you

• Keep a daily food-and-symptom diary
• Record meals, portion sizes, timing, bowel symptoms, and any medication changes. Use the log continuously, and bring it to clinic visits to help identify individualized triggers.
• Read ingredient labels
• Avoid products listing maltodextrin, carrageenan, or artificial sweeteners if you react to processed foods.
• Cook more whole foods at home
• Reduces exposure to hidden additives and ultra‑processed ingredients.
• Replace red/processed meats with fish, poultry, legumes or plant-based proteins
• Limit alcohol and high‑animal-protein patterns
• Work with an IBD-trained dietitian
• They can tailor a plan for nutrition adequacy, symptom control, and safe reintroduction of fiber.
• Consider probiotics only with professional guidance
• Ask your GI or dietitian about evidence-backed strains, doses and how to integrate them with medications.

Foods and nutrients with mixed or preliminary evidence

Some foods show inconsistent effects across studies or have only animal-model data. Use moderation and clinical judgment:

• Eggs: animal studies show anti-inflammatory components, but human evidence is inconsistent. Eggs can be included unless you have a personal intolerance.
• Specific fatty acids: the effects of high intake of certain fats (myristic acid, very high ALA) are not settled—avoid very large supplemental intakes without clinician input.
• Specialized diets (AID, Mediterranean, low-FODMAP, SCD, 4-SURE)
• Some dietary interventions (Anti‑Inflammatory Diet, Mediterranean) have promising data; others require more research. No single diet is universally proven to induce or maintain remission for all patients—individualization is key.

Working with your medical team

Dietary strategies are an adjunct to medical care, not a replacement. Always:

• Discuss planned major diet changes with your gastroenterologist and an IBD dietitian
• Coordinate low-residue therapy during active disease with clinical management
• Use dietary changes alongside prescribed medications and follow-up testing as recommended
• Monitor nutritional status and screen for deficiencies when foods or groups are restricted

Summary checklist to start using today

• Start a daily food-and-symptom diary and share it at clinic appointments.
• Favor a plant‑forward or Mediterranean-style pattern in remission.
• Reduce red/processed meats, ultra‑processed foods, margarine and alcohol.
• Avoid products with maltodextrin, carrageenan and certain artificial sweeteners when possible.
• Use short-term low‑residue diets during moderate–severe flares under clinician supervision.
• Consult an IBD-trained dietitian and discuss probiotics before starting them.
• Reintroduce fiber gradually as inflammation resolves.

Sources

• Mayo Clinic — Ulcerative colitis: diagnosis and treatment (Mayo Clinic patient information)
• Cleveland Clinic — Colitis overview and management
• Kakhki et al., “Dietary content and eating behavior in ulcerative colitis: a narrative review and future perspective,” Frontiers/PMC (2024–2025 review)

Note: This article summarizes general findings from clinical reviews and population studies as of 2025. Individual responses to foods vary; dietary choices should be personalized in partnership with your gastroenterology team and a registered dietitian.