Diet in diarrhea

Diarrhea is a common digestive condition characterized by frequent, loose, or watery stools. The causes of diarrhea include infections, food intolerances, medications, and chronic conditions like irritable bowel syndrome (IBS) or inflammatory bowel disease (IBD). From a nutritional standpoint, diarrhea can lead to dehydration, electrolyte imbalances, and malnutrition if left unmanaged.

It is advised to avoid irritating foods such as milk and milk products, caffeine, alcohol, spicy meals, high-fat foods, and artificial sweeteners during episodes of diarrhea. It is important to drink enough water everyday.

Adjust your fiber intake based on symptoms. Soluble fiber (oats, banana, cooked vegetables) can help constipation by softening stools. While insoluble fiber (wheat, bran, raw vegetables, fruit peels, nuts) can help in making stools harder. Ultimately if symptoms persists after adjustment of fiber and hydration, a low FODMAP diet is advised for 4-6 weeks which should be followed under the supervision of a dietician.

Nutritional management begins with fluid and electrolyte replacement. Oral rehydration solutions (ORS), clear broths, and diluted fruit juices help restore balance. Special attention is needed for vulnerable groups. In infants, continued breastfeeding is essential. The elderly may require closer monitoring to prevent dehydration.