Patient/caregiver was educated on dietary recommendations for individuals with ileostomy as follows
- Individuals with ileostomy must avoid or minimize foods made of whole grains due to their high fiber content. Such individuals must avoid or minimize breakfast items made of whole grains, such as, whole wheat, whole grain barley, whole oats, whole brown rice, brown bread, whole rye, and quinoa, as they are poorly tolerated. Breakfast items made of refined grains, such as, white flour, corn grits, white bread, and white rice can be healthier options for individuals with ileostomy. Also, refining of grains can lead to loss of other nutrients, such as, iron and B-vitamins. So, nutrient supplementation could be considered in individuals with ileostomy to prevent development of deficiency symptoms.
- Avoid or exercise caution with green vegetables, such as, artichoke, turnip greens, green peas, broccoli, cabbage, swiss chard, kale, and brussels sprouts due to the high fiber content in them. Even when eating these green vegetables, thoroughly cooking them by boiling can help soften the fiber and make them more tolerable.
- Low fiber options among vegetables include, carrots, beetroots, lettuce, potatoes with skin peeled, tomatoes with skin peeled, cucumbers with skin peeled, and canned vegetables without skin. While using cucumbers and canned vegetables, also make sure the seeds are removed completely, as they can increase the risk for blockage of stoma in individuals with ileostomy. Avoid eating any vegetables raw. Thoroughly cooking them by boiling can help significantly. Steaming or microwaving the vegetables can also help to some extent but cooking them by boiling is a better option.
