Patients with ulcerative colitis should choose easily digestible, low-fat meats such as chicken, fish, and lean beef, and avoid high-fat, spicy, and processed meats. Chicken is rich in high-quality protein and low in fat, making it suitable as part of a daily diet. The Omega-3 fatty acids in fish have anti-inflammatory effects and can help relieve intestinal inflammation. Lean beef provides minerals such as iron and zinc, but attention should be paid to cooking methods to avoid frying or grilling.
1. Chicken is an ideal choice for patients with ulcerative colitis because it is high in protein and low in fat. It is recommended to choose skinless chicken breast and cook it by steaming, boiling, or stewing, avoiding the use of too much oil or spicy seasonings.
2. Fish, especially deep-sea fish rich in Omega-3 fatty acids such as salmon, sardines, and mackerel, can help reduce intestinal inflammation. It is recommended to eat them 2-3 times a week, primarily steamed or boiled, avoiding frying.
3. Lean beef provides essential minerals such as iron and zinc, but it's important to choose cuts with lower fat content, such as tenderloin or shank. When cooking, stewing or steaming are recommended; avoid frying or grilling.
Patients with ulcerative colitis should choose easily digestible and low-fat meats, and pay attention to cooking methods to avoid increasing the burden on the intestines. A well-balanced diet can effectively alleviate symptoms and improve quality of life.