That means the Mediterranean diet can be personalized to your needs, with some foods emphasized more than others, with the understanding that it may take some trial and error to find what works best for you, says Farhadi.
“There’s no one-size-fits-all solution [with] this type of diet or any other when you have UC, but there’s no harm in giving it a try to see if it works for you,” he says.
- Use olive oil or avocado oil in place of refined vegetable oils like soybean, corn, canola, or sunflower oil.
- Replace red meat with poultry or a fatty fish like salmon or mackerel.
- Have fruit for dessert rather than bakery items or sugary treats.
- Use low-fat or nonfat dairy products like milk and yogurt instead of full-fat versions.
- Replace white bread with whole-grain bread.
- Try whole-grain pasta.
- Dress a salad with olive oil and vinegar instead of a store-bought dressing.
- Consider nuts and dates instead of chips as a snack.
- Use herbs and spices as seasoning instead of salt.
“Remember, quantity isn’t the goal here, as portions with the Mediterranean diet tend to be smaller, because the food is more nutrient dense,” Williams says. “Instead, you’re focusing more on quality. If you need just one initial step, it would be to limit processed — and especially ultra-processed — foods.”
“Like anything having to do with UC, it’s helpful to pay attention to your body and how you respond to dietary changes,” Williams says. “If the high amount of fiber from the Mediterranean diet seems to be problematic during a flare, reduce your intake and go back to it once your symptoms resolve.”
If you don’t know where to start and don’t already have a registered dietitian on your team, ask your doctor for a referral. A dietitian can work with you to design a Mediterranean diet plan that provides nutrition tailored to your specific needs.
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