What to Eat During a Crohn’s Flare (Low-Residue Food List + “Safe Meals”)
Last Updated Jan 15, 2026
Crohn’s flares can make eating feel stressful, especially when symptoms like diarrhea, cramping, or nausea are intense. For meal planning, many care teams suggest temporarily shifting toward “gentler” foods that are easier to digest, then widening food choices again when symptoms settle. The goal is often comfort and steady nourishment, not perfection, and food tolerance can vary a lot from person to person.
Why low-residue foods are often used during a Crohn’s flare
A “low-residue” approach is a type of low-fiber eating pattern that limits fiber and other parts of food that are not fully digested as they move through the small intestine. In practical terms, it often means choosing softer textures, peeling skins, removing seeds, and picking refined grains. This pattern is used because it can reduce the size and number of stools and may help ease abdominal pain and diarrhea for some people. [1]
It also helps to know the limits of the evidence. Patient guidance from Crohn’s & Colitis UK notes that some people try a low-residue diet during a flare to reduce symptoms, but there is no high-quality evidence that it works for everyone. Fiber still matters for overall health, so if a low-residue pattern is used during a flare, guidance encourages gradually increasing fiber again after things improve. [2]
Because flares can affect appetite, digestion, and absorption, flare eating is often about making food “count” with enough calories and protein in forms that feel tolerable. Keeping meals small and simple, and adjusting based on symptoms and clinician guidance, can help keep this approach temporary and safer.
Low-residue food list for Crohn’s flares (low-fiber, softer choices)
A low-residue food list usually focuses on low-fiber starches, tender proteins, and cooked or canned produce (without skins and seeds). University Hospitals’ clinical nutrition guidance for flare-ups recommends decreasing fiber (for easier digestion when diarrhea or pain is present), choosing white grain products with low fiber per serving, using well-cooked vegetables (like carrots, green beans, mashed potatoes without skin, and pureed squash), and choosing canned or soft fruits (like ripe bananas and peeled apples). It also emphasizes getting enough protein during inflammation, using options like tender, well-cooked poultry and fish. [3]
Low-residue “building blocks” often used in meal planning
- Starches: white rice, pasta, refined bread/toast, plain crackers, mashed potatoes (no skin)
- Proteins: eggs, tender chicken or turkey, fish, smooth nut butter (if tolerated)
- Fruits/veg: bananas, applesauce, canned fruit, well-cooked carrots or green beans, pureed squash
- Fluids: water, broths, pulp-free juices (as tolerated)
Some people also wonder about cutting out gluten or dairy during flares. An NHS hospital resource notes that while dairy and gluten are commonly excluded by some people, they are not generally recommended to exclude unless there is a diagnosis such as lactose intolerance or coeliac disease. [4]
“Safe meals” (simple ideas) and foods commonly avoided when symptoms are intense
For many people, “safe meals” during a flare are repetitive, mild, and quick to prepare. Examples include:
- Breakfast: scrambled eggs + white toast, or cream of wheat made with lactose-free milk (if tolerated) + a ripe banana
- Lunch: turkey or chicken sandwich on white bread + smooth soup (strained if needed) + applesauce
- Dinner: baked fish or chicken + mashed potatoes (no skin) + well-cooked carrots
- Snacks: yogurt without pieces/seeds, saltines, pudding, or an oral nutrition shake if solid food feels difficult
Foods that are frequently limited during flares, especially with diarrhea, include high-fiber and irritating choices. One NHS Crohn’s leaflet lists common symptom-worseners during flare-ups such as spicy foods, fatty or fried foods, alcohol, and large amounts of caffeinated drinks. It also notes that if diarrhea is ongoing, a low-fiber approach and plenty of water may be recommended, with fiber reintroduced as symptoms improve. [5]
Longer term, a registered dietitian can help protect nutrition when the diet gets narrow. The Academy of Nutrition and Dietetics highlights that Crohn’s can increase the risk of nutrient shortfalls when foods are avoided and encourages individualized planning with a registered dietitian nutritionist. [6]