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What fruits are good to eat if you have ulcerative colitis?

2026-02-01 20:45:25 · · #1

Patients with ulcerative colitis can choose low-fiber, low-acid fruits such as bananas, papayas, and avocados, which can help reduce the burden on the intestines and provide nutrients. Ulcerative colitis is a chronic inflammatory bowel disease, and dietary choices should be made carefully to avoid irritating the intestinal mucosa. Patients should avoid high-fiber, high-acid fruits, such as citrus fruits, pineapples, and strawberries, as these can worsen symptoms.

1. Bananas are an ideal choice for patients with ulcerative colitis because they are rich in potassium and vitamin B6, and their soft texture makes them easy to digest. The pectin in bananas helps protect the intestinal mucosa and reduce inflammation.

2. Papaya is rich in vitamin C and digestive enzymes, which can promote digestion and relieve intestinal discomfort. Its low-fiber properties make it a good choice for patients with ulcerative colitis.

3. Avocados are rich in healthy fats and vitamin E, which have anti-inflammatory properties and help repair damaged intestinal mucosa. Their soft texture does not cause mechanical irritation to the intestines.

4. Patients should avoid citrus fruits, such as oranges and lemons, as their high acidity may irritate the intestinal mucosa and worsen symptoms. High-fiber fruits such as pineapples and strawberries should also be limited to avoid increasing the burden on the intestines.

5. Dietary adjustments should be tailored to individual circumstances. It is recommended to develop a personalized dietary plan under the guidance of a doctor or nutritionist to ensure nutritional balance while reducing intestinal inflammation.

Patients with ulcerative colitis should choose low-fiber, low-acid fruits such as bananas, papayas, and avocados, and avoid citrus fruits and high-fiber fruits to reduce the burden on the intestines and promote mucosal repair. Dietary management should be tailored to individual circumstances and carried out under professional guidance to ensure a balance between nutritional intake and disease management.

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