Diet Plan for Gastroparesis
Written by: CDHF
Updated: November 24th, 2022
Managing Gastroparesis
According to Minnesota Gastroenterology Clinic, the diet plan below consists of three phases and is designed for people with gastroparesis to help improve the way food passes through the stomach. Talk to your healthcare provider before making any dietary changes.
Phase 1
Phase 1 is a strict liquid only diet. It consists of nutrient rich fluids that assist in providing caloric intake while putting very little strain on the digestive system.
Phase 2
Phase 2 builds on Phase 1 by allowing the patient a small amount of fat and fibe. Foods high in fat prevent the stomach from emptying, so fat intake should be limited to 40 grams per day.
Phase 3
Phase 3 is meant to be a long-term diet for gastroparesis. This phase includes all the foods allowed in Phase 2 and incorporates additional fat and fibrous foods into the diet. Fibrous foods should be cooked well so they are tender and easy to digest and fat intake should be limited to 50 grams per day.
Duration
Each patient is different, and the phasing of the diet should be prescribed and monitored by your physician. Due to the low nutrition content of Phase 1, if a patient needs to remain on this phase for more that 3 days, they may need to also be put on an IV. If your symptoms are still active, check in with your healthcare provider for direction. Phases 2 & 3 can be prescribed for 4-6 weeks at a time as long as the patient is checking in with a Dietitian or healthcare provider every 2-4 weeks.
Below is a list of recommended foods and foods to avoid, developed by the Minnesota Gastroenterology Clinic for people with gastroparesis. Always consult your health care professional before making any changes to your diet if you have gastroparesis.
Phase 1 – Diet plan for people with gastroparesis
| Food Group | Recommended | Avoid |
|---|---|---|
| Milk & Dairy products | Skim milk Fat-free non-dairy milk substitutes Fat-free yogurt without fruit/seeds (plain, lemon, vanilla, etc.) | All others |
| Vegetables | Vegetable juice: V-8, tomato | All raw and cooked vegetables |
| Breads, Cereals & Grains | Cooked, refined cereals: Cream of rice, cream of wheat, grits, farina Plain saltine, oyster, graham and animal crackers | All others |
| Meat & Meat Substitutes | None | All |
| Fats & Oils | None | All |
| Sweets & Desserts | Gelatin (Jell-O) Popsicles, fruit ice Sugar, honey, sugar substitutes Fat-free custard and pudding Milkshakes made with skim milk or fat-free nondairy substitutes Fat free ice cream and sherbet | All others |
| Fruits & Juices | Juices without pulp: apple, cranberry, grape | Citrus juices, juice with pulp, prune juice All fresh, frozen, canned and dried fruits |
Phase 1 – Sample menu for people with gastroparesis
| Breakfast | Lunch | Dinner |
|---|---|---|
| 4 oz juice 1 cup cooked cereal 4 oz skim milk 8 oz coffee or tea | 4 oz juice 1 cup fat-free broth 4 plain saltine crackers ½ fat-free pudding | 4 oz juice 1 cup strained cream soup made with skim milk 4 plain saltine crackers ½ cup gelatin |
| Morning Snack | Afternoon Snack | Evening Snack |
| 6 oz fat-free yogurt | 8 oz nutritional supplement such as Boost or Ensure | ½ cup fruit ice |
Phase 2 – Diet plan for people with gastroparesis
| Food Group | Recommended | Avoid |
|---|---|---|
| Milk & Dairy products | Skim and 1% milk Fat-free and low-fat non-dairy milk substitutes Fat-free and low-fat yogurt without fruit/seeds Low-fat cheeses & cottage cheese | Whole and 2% milk and milk products Full fat non-dairy substitutes |
| Vegetables | Vegetable juice: V-8, tomato Well-cooked vegetables without skins/seeds/hulls (potatoes without skin, carrots, beets, green beans, squash, asparagus, etc.) | Raw vegetables Cooked vegetables with skins/seeds/hulls (corn, peas, broccoli, cauliflower, etc.) |
| Fruits & Juices | Juices without pulp: apple, cranberry, grape Canned fruits without skin Fresh ripe banana and seedless melon | Juice with pulp and prune juice Canned fruits with skins All other fresh and dried fruits |
| Breads, Cereals & Grains | White bread, English muffins, bagels, biscuits, and other refined bread products Pancakes, waffles, refined dry cereals (Rice Krispies, Corn Flakes, Special K, etc.) Cooked, refined cereals: Cream of rice, cream of wheat, grits, farina White rice, white pasta & egg noodles Saltine, oyster, graham and animal crackers Pretzels | Whole grain breads and bread products made with bran, rye with seeds, or whole wheat Oatmeal, bran cereals, granola, shredded wheat Brown rice, wild rice, oats, barley, and quinoa, whole wheat pasta Popcorn Breads or rolls with nuts, seeds, or fruit |
| Meat & Meat Substitutes | Eggs Creamy peanut butter – limit to 2 tbsp/day Tofu | Beef, poultry, pork, lamb, fish Dried beans, peas & lentils Nuts, seeds & crunchy peanut butter |
| Fats & Oils | Any tolerated – limit to 2 tbsp/day | None |
| Sweets & Desserts | Gelatin (Jell-O), Popsicles, fruit ice Sugar, honey, sugar substitutes, jelly and seedless jams, hard candy Fat-free and low-fat custard, pudding, ice cream, sherbet, and frozen yogurt Milkshakes made with skim milk or low-fat milk products/non-dairy substitutes | Full-fat desserts (cakes, cookies, pies, ice cream) Desserts, jams and candies containing nuts, seeds, coconut, dried fruits, or fruits with skins |
| Beverages | All | None |
| Soups | Fat-free or low-fat broth & bouillon Broth soups with rice/noodles and allowed vegetables Cream soups made with skim or 1% milk | Broths containing fat Soups made with cream, whole or 2% milk |
Phase 2 – Sample menu for people with gastroparesis
| Breakfast | Lunch | Dinner |
|---|---|---|
| 1 cup dry cereal 4 oz skim milk 1 small ripe banana 8 oz coffee or tea | 1 cup tomato soup made with skim milk 4 plain saltine crackers ½ cup gelatin 4 oz juice | 1 cup Campbell’s chicken noodle soup 4 plain saltine crackers ½ cup canned fruit (in juice) 4 oz skim milk |
| Morning Snack | Afternoon Snack | Evening Snack |
| 1 slice white toast 2 tbsp smooth peanut butter | 1 string cheese 1 oz pretzels | ½ cup fat-free sherbet |
Phase 3 – Diet plan for people with gastroparesis
The following foods may be added to the foods allowed in Phase 2:
| Food Group | Recommended | Avoid |
|---|---|---|
| Vegetables | Raw vegetables without skins/seeds/hulls | Raw and cooked vegetables with skins/seeds/hulls |
| Fruits & Juices | Juices Fresh and canned fruits without skins | Fresh fruit with skins Dried fruit |
| Meat & Meat Substitutes | Lean, tender cuts of beef, pork, poultry, and lamb Fish, canned tuna | Fatty cuts of beef, poultry, pork, lamb |
| Fats & Oils | Any tolerated – limit to 2 tbsp/day | None |
| Soups | Fat-free or low-fat broth & bouillon Soups with allowed foods | Broths containing fat Soups made with cream or whole milk |
Phase 3 – Sample menu for people with gastroparesis
| Breakfast | Lunch | Dinner |
|---|---|---|
| 1 slice white toast with 1 tbsp seedless jelly 2 eggs scrambled 4 oz juice 6 oz fat-free Greek yogurt 8 oz coffee or tea | 3oz canned tuna (packed in water) 2 tbsp light mayonnaise 2 slices white bread ½ cup canned fruit (in juice) 4 oz skim milk | 3 oz baked chicken breast 1 medium skinless baked potato 1 tbsp fat-free sour cream ½ cup cooked carrots 1 white dinner roll with1 tbsp margarine 4 oz juice |
| Morning Snack | Afternoon Snack | Evening Snack |
| 2 large graham cracker squares 4 oz skim milk | 1 string cheese 1 small ripe banana | ½ cup low-fat vanilla frozen yogurt |
