Information

Gastroesophageal Reflux Disease Diet (GERD)

Symptoms associated with acid reflux or GERD can be caused by a number of factors, including certain foods that may cause the lower esophageal muscle to relax, causing GERD. A diet designed to prevent or reduce acid reflux is usually easy to follow. The basic food groups of cereals, vegetables, fruits, dairy products, and meats can be eaten with only a few limitations.

The following recommendations may be helpful in reducing symptoms:

  • Stop using tobacco in all forms. Nicotine weakens still lower esophageal muscle.
  • Avoid chewing gum and hard candy. They increase the amount of swallowed air which, in turn, leads to belching and reflux.
  • Do not lie down immediately after eating. Avoid late evening snacks or large meals.
  • Avoid tight-fitting clothing and bending over after eating.
  • Eat small, frequent portions of food and snacks if needed.
  • Lose weight if overweight. Obesity leads to increased reflux.
  • Elevate the head of the bed 6 to 8 inches to prevent reflux while sleeping. Extra pillows, by themselves, are not very helpful.

The following foods aggravate acid reflux and should be avoided:

  • fatty or fried foods
  • whole milk
  • chocolates
  • oils
  • peppermint and spearmint creamed foods or soups
  • most fast foods

The following foods irritate an inflamed lower esophagus and may need to be limited or avoided:

  • citrus fruit and juices
  • alcohol
  • caffeinated beverages such as coffee, tea, and soft drinks.

Spicy or acidic foods may not be tolerated by some individuals and may need to be avoided.

Reflux Diet

Foods that contribute to gas production

Legumes

Most beans, especially dried beans and peas, baked beans, soybeans, lima beans

Milk, milk products

Milk, ice cream, and cheese

Vegetables

Cabbage, broccoli, Brussel sprouts, cauliflower, cucumbers, sauerkraut, kohlrabi, asparagus

Root Vegetables

Potatoes, rutabaga, turnips, radishes, onions

Fruits

Prunes, apricots, apples, raisins, bananas

Fatty Foods

Pan-fried or deep-fried foods, fatty meats, rich cream sauces and gravies, pastries (white fatty foods are not carbohydrates, they too can contribute to intestinal gas)

Liquids

Carbonated beverages, certain medications

Various functions along the path of digestion contribute to the production of gas and flatulence. A certain degree of gas or flatulence is normal. However, there are many factors which can contribute to excess gas and flatulence. Following simple diet and lifestyle changes can help to reduce gastrointestinal gas and relieve symptoms.

It is recommended that foods which contribute to gas production, such as legumes, milk and milk products, certain vegetables, root vegetables, certain fruits, wheat-based cereals and breads, fatty foods, and carbonated beverages be avoided.

It can also be helpful to eat slowly and avoid the following:

  • smoking pipes, cigarettes, or cigars
  • chewing gum or hard candy
  • sipping through narrow straws or bottles
  • deliberately swallowing air to force a belch

As part of a regular healthy diet, it is recommended that of the total calories eaten, no more than 30% should come from fat. However, certain diseases and medical conditions can make it difficult for the body to tolerate even that much fat, and a low-fat diet may be recommended.

Following a low-fat diet can be helpful for many different diseases such as gallbladder disease, delayed stomach emptying (gastroparesis), diarrhea, and fatty liver disease.

In general, it is advised that all visible fat be trimmed from meats. All foods, including meat and fish, should be baked, steamed, or broiled rather than fried.

Group Recommend Avoid
Sweets & Desserts (servings depend on caloric needs) Sherbet made with skim milk, non-fat frozen yogurt, fruit ice, gelatin, angel food cake, vanilla wafers, ginger snaps, graham crackers, meringues, puddings made with skim milk, tapioca, fat-free cakes and cookies, fruit whips made with gelatin or egg whites, hard candy, jelly beans, jams, marmalades, maple syrup Ice cream, pastries, cakes, cookies, pies, doughnuts, pudding made with whole milk, cream puffs, turnovers, chocolate
Fats & Oils (3 servings daily, each listed is one serving) Avocado 2 Tbsp or 1/8 medium, margarine 1 tsp, diet margarine 2 tsp, salad dressing 1 tbsp, diet salad dressing 2 Tbsp, vegetable oils 1 tsp, nuts (raw or dry roasted): almonds 6, peanuts 20 small or 10 large, whole walnuts 2, whole pistachios 18, sesame seeds 1 tbsp, sunflower seeds 1 Tbsp, saturated fats: bacon 1 strip, butter 1 tsp, dried coconut 2 Tbsp, cream cheese 1 Tbsp, sour cream 2 Tbsp, other fats: olive oil 1 tsp, peanut oil 1 tsp, large olives 10, peanut butter 2 tsp Any fat in excess
Milk & milk products (2 or more servings daily) Skim milk, evaporated skim milk, skim buttermilk, nonfat sour cream, yogurt made with skim milk (3 gms fat or less/oz, maximum of 3 oz/day), fat-free cheeses, low-fat cottage cheese, part-skim mozzarella cheese, part skim or skim ricotta cheese Whole milk, cream, sour cream, non-dairy creamers, whole milk cheese, cheese spreads
Bread & grains (4 or more servings daily) Whole grain and enriched breads, cold cereal, whole grain cereals (except granola), saltines, soda crackers, low-fat snack crackers, rice cakes, unbuttered popcorn, low-fat muffins, plain pasta, barley, oatmeal, home-made pancakes without fat, French toast made with egg substitute and skim milk Breads containing egg, cheese, or made with fat, biscuits, sweet rolls, pancakes, French toast, doughnuts., waffles, fritters, muffins, granola type cereals, snack crackers, potato chips, packaged stuffing, fried rice, chow mein noodles
Vegetable (3 or more servings daily) All vegetables (steamed, raw, boiled, or baked (without added fat) Fried vegetables or those in ice cream, cheese, butter sauces, dips
Fruits (2 or more servings daily) All other fruits Avocado
Meat & meat substiture (5 to 6 oz daily) Poultry (without skin), veal, lean ground beef trimmed of fat (USDA good or choice cuts of round sirloin, flank, and tenderloin), fresh, canned, cured, or boiled ham, Canadian bacon, lean port (tenderloin, chops, cutlet), fish (fresh, frozen, canned in water), eggs (boiled, scrambled without added fat), luncheon meat at least 95% fat free Any fried, fatty, or heavily marbled meat, fish, or poultry, beef (USDA prime cuts, ribs, ground beef, corned beef), pork (spareribs, ham hocks), fish (canned in oil), eggs (fried in butter, oil, or margarine), luncheon meat less than 95% fat free
Beverages (4 to 6 cups or more daily) Decaffeinated or regular coffee or tea, cocoa made with skim milk, fruit juices, soft drinks, water Beverages made with high fat dairy products
Soups Fat-free broths, consommés, bouillon, soups made with fat-free broth, skim milk, evaporated skim milk Cream soups, soups with added oils or meat fats, soups made from stocks containing meat fat

Gluten is the protein part of wheat, rye, barley, and other related grains. Some people cannot tolerate gluten when it comes in contact with the small intestine. This condition is known as celiac disease. In patients with gluten sensitivity or celiac disease, gluten injures the lining of the small intestine. This injury can result in weight loss, bloating, diarrhea, gas, abdominal cramps, and/or vitamin and mineral deficiencies. When patients totally eliminate gluten from their diet, the lining of the intestine has a chance to heal, and their symptoms improve as a result. Removing gluten from the diet is not easy. There are many gluten-free alternatives available.

Food Group Do Not Contain Gluten May Contain Gluten Do Contain Gluten
Thickening agents Gelatin, arrowroot starch, corn flour, germ or bran, potato flour, potato starch flour, rice bran and flour, rice polish, soy flour, tapioca, sago None Wheat starch, all flours containing wheat, oats, rye, malt, barley, or graham flour, all-purpose flour, white flour, wheat flour, bran, cracker meal, durham flour, wheat germ
Condiments Gluten-free soy sauce, distilled white vinegar, olives, pickles, relish, ketchup Flavoring syrups (for pancakes or ice cream), mayonnaise, horseradish, salad dressings, tomato sauces, meat sauce, mustards, taco sauce, soy cause, chip dips) None
Seasonings Salt, pepper, herbs, flavored extracts, food coloring, cloves, ginger, nutmeg, cinnamon, bicarbonate of soda, baking powder, cream of tartar, monosodium glutamate Curry powder, seasoning mixes, meat extracts Synthetic pepper, brewer’s yeast (unless prepared with a sugar molasses base), year extract (contains barley)
Prescription Products None All medicines, check with pharmacist or pharmaceutical company None
Meat or meat substitutes 100% meats (no grain additives), seafood, poultry (breaded with pure cornmeal, potato flour or rice flour), peanut butter, eggs, dried beans or peas, pork Meat patties, canned meat, sausages, cold cuts, bologna, hot dogs, stew, hamburger, chili, commercial omelets, soufflés, fondue, soy protein meat substitutes Croquettes, breaded fish, chicken loaves made with bread or breadcrumbs, breaded or floured meats, meatloaf, meatballs, pizza, ravioli, any meat or meat substitute. Rye, barley, oats, gluten stabilizers
Breads & grains Cream or rice, cornmeal, hominy, rice or wild rice, gluten-free noodles, rice wafers, pure corn tortillas, specially prepares breads, made with corn rice, potato, soybean, tapioca, arrowroot, carob, buckwheat, millet, amaranth and quinoa flour Packaged rice mixes, ready-to-eat cereals containing malt flavorings, cornbread Wheat, barley, rye
Fats & oils Butter, margarine, vegetable oil, shortening, lard Salad dressings, non-dairy creamers, mayonnaise Gravy and cream sauces thickened with flour
Fruits Plain, fresh, frozen, canned or dried fruit, all fruit juices Pie fillings, thickened or prepared fruit, fruit fillings None
Vegetables Fresh, frozen or canned vegetables, white and sweet potatoes, yams Vegetables with sauces, commercially prepared vegetables and salads, canned baked beans, pickles, marinated vegetables, commercially seasoned vegetables Creamed or breaded vegetables, those prepared with wheat, rye, oats, barley, or gluten stabilizers
Snacks & Desserts Brown and white sugar, rennet, fruit whips, gelatin, jelly, jam, honey, molasses, pure cocoa, fruit ice, carob Custards, puddings, ice cream, ices, sherbet, pie fillings, candies, chocolate, chewing gum, cocoa, potato chips, popcorn Cakes, cookies, doughnuts, pastries, dumplings, ice cream cones, pies, prepared cake and cookie mixes, pretzels, bread pudding
Beverages Tea, carbonated beverages (except root beer), fruit juices, mineral and carbonated waters, wines, instant or ground coffee Cocoa mixes, root beer, chocolate drinks, nutritional supplements, beverage mixes Postum, ‘Ovaltine’, malt-containing drinks, cocomalt, beer, ale
Soups Those made with allowed ingredients Commercially prepared soups, broths, soup mixes, bouillon cubes Soups thickened with wheat flour or gluten-containing grains, soup containing barley, pasta, or noodles

Although your body needs cholesterol, having too much cholesterol can lead to serious health issues, including coronary artery disease and other heart diseases. One of the remedies for lowering high cholesterol is following a low cholesterol diet. This includes limiting your diet to 30% of calories from fat and consuming less than 300mg/day of cholesterol. Place close attention to the number of mg found in animal products as many are found to contain high amounts of cholesterol, including egg yolks, shrimp, whole milk dairy products, and liver and other organ meats.

How to help lower your cholesterol:

  • Limit foods with cholesterol
  • Eat plenty of soluble fiber (whole grain cereals such as oatmeal, fruit, and legumes)
  • Eat lots of fruits and vegetables.
  • Eat fish that are high in omega-3 fatty acids.
  • Limit salt
  • Limit alcohol
Type of FoodFoods AllowedFoods to Avoid
Milk & CheeseSkim or 1% milk (liquid, dry, or evaporated), nonfat or low-fat yogurt, low-fat cottage cheese (1-2%), low-fat cheese (labeled no more than 6g fat per ounce).Whole milk, regular evaporated condensed or chocolate milk, whole milk yogurt, imitation products, most non-dairy creamers, whipped toppings.
Fish, Meat & PoultryFish, tuna packed in water, poultry without skin, baked, boiled, broiled, or roasted. LEAN, well-trimmed beef, lamb, port or veal.Fatty meats, organ meats, spareribs, regular cold cuts, sausage, hot dogs, bacon.
EggsWhites (2 whites = 1 whole egg in recipes), cholesterol-free egg substitutes.Egg yolks, try not to have more than 3-4 a week, including what is used in recipes.
Breads & CerealsHomemade baked goods using vegetable oils sparingly, and no egg yolks or whole milk. Whole-grain breads, pasta, rice, hominy grits.Commercial baked goods; pies, cakes, doughnuts, pastries, croissants, muffins, biscuits, high-fat crackers, and cookies.
Vegetables & FruitsAny fresh, frozen, canned, or dried fruits and vegetables.Vegetables prepared in butter, cream, or other sauces.
Fats & OilsBaking cocoa, unsaturated vegetable oils such as olive, rapeseed (canola), corn, sesame, soybean, sunflower. Margarines made from one of the oils listed above. Mayonnaise or salad dressing made with one of the oils listed above, seeds, nuts.Chocolate! Butter, coconut oil, palm oil, palm kernel oil, lard, bacon fat.
DessertsFruit ices, sherbert, angel food cake, Jello, frozen low-fat yogurt, and cakes, cookies, and muffins made with fat and cholesterol-modifying recipes.Pastries, ice cream, cookies, cheesecake.
SnacksGraham crackers, rye crisp, soda crackers, melba toast, bagels, fruit, English muffins, ready-to-eat cereals, air-popped popcorn, pretzels.Snack crackers, corn chips, potato chips, tortilla chips, cheese puffs, French fries.

A lactose-free diet means eating foods that do not contain lactose- a sugar that is found in most milk products. Some people cannot properly break down lactose or makes lactose that does not work properly. Some can eat small amounts of lactose without having symptoms, while others have to avoid it completely. 

Low Lactose Diet- Generally eliminates only milk and cow products. However, some can tolerate milk in small amounts (2 oz) throughout the day or as part of a meal. Some can tolerate small amounts of yogurt. These patients can experiment to find a level of lactose they can tolerate. It is generally better tolerated with a meal than by itself. Some people can build up their tolerance by gradually introducing lactose-contained foods.

Lactose-Free Diet– All lactose products must be eliminated, including foods that are prepared with milk, both at home and in commercially packaged foods. These people may be able to use 100% lactose-free milk or soy milk. Labels should always be read carefully.

Lactose Digestive Aids and Products- Many people can drink milk in which the lactose has been partially or completely broken down.