What is a Gastroparesis Diet?

General Education for Gastroparesis Diet:

Dietary modification remains a cornerstone of symptom management. The latest guidelines emphasize small, frequent meals, texture modification, and individualized nutrition planning to reduce nausea, vomiting, bloating, and early satiety while maintaining hydration and adequate caloric intake.

Key Recommendations

1. Small, frequent meals – Eat 4–6 mini‑meals daily. Smaller volumes empty more efficiently than large meals.

2. Upright posture after eating – Stay seated or lightly active for at least 1–2 hours post‑meal; avoid lying down.

3. Modify texture – Choose soft, mashed, or pureed foods. Liquids (smoothies, soups, shakes) often empty faster than solids.

4. Review medications – Some drugs (opioids, GLP‑1 agonists, anticholinergics) can worsen gastric emptying. Discuss alternatives with your provider.

5. Optimize glucose control – In diabetes, aim for stable glucose <200 mg/dL, as hyperglycemia further delays gastric emptying.

6. Limit insoluble fiber – Avoid fibrous fruits/vegetables (skins, stalks, legumes) and fiber supplements that can form bezoars.

7. Reduce solid fats – High‑fat solids delay emptying, but liquid fats (e.g., oils in smoothies, nut butters) may be tolerated and provide calories.

8. Micronutrient support – Consider a daily multivitamin/mineral supplement, especially for vitamins A, C, D, iron, and B12.

9. Prioritize nutrient density – Choose lean proteins (eggs, fish, poultry, tofu, protein powders) and calorie‑dense liquids before sweets or empty calories.

10. Identify personal triggers – Keep a symptom diary to track foods that worsen bloating, nausea, or pain, and adjust accordingly.

❌ Foods to Limit

• Whole milk, cream, fried foods, fatty cuts of meat

• Raw vegetables, large salads, fibrous fruits (apples, oranges, berries with skins)

• Legumes (beans, lentils), high‑fiber cereals, whole grains

• Cruciferous vegetables (broccoli, cauliflower, cabbage), corn, celery, peas

• Dense desserts (cakes, pies, cookies, ice cream with chunks)

✅ Foods Often Better Tolerated

• Skim or low‑fat dairy, yogurt, protein shakes

• Soft cereals (cream of wheat, grits, oatmeal if well‑cooked)

• Smooth soups, broths, strained vegetable soups

• Canned or cooked fruits without skins (applesauce, peaches, pears)

• Eggs, tender fish, poultry, tofu, nut butters, protein powders

• Refined grains (white rice, pasta, crackers, soft bread)

• Cooked, peeled vegetables (carrots, beets, mushrooms, peeled potatoes)

• Smooth desserts (puddings, gelatin, frozen yogurt, sherbet)

• Hydration with water, tea, electrolyte drinks, diluted juices

📖 Sources

1. American Gastroenterological Association (AGA). Clinical Practice Guideline on Management of Gastroparesis. Gastroenterology. 2025

2. American College of Gastroenterology (ACG). Guidelines in Gastroenterology. Updated 2025

3. UpToDate. Treatment of Gastroparesis: Dietary Modification and Nutrition Support. 2025

Disclaimer

The information provided here is for educational purposes only and is not a substitute for professional medical advice, diagnosis, or treatment. Nutrition and dietary needs vary from person to person, especially for individuals with conditions such as diabetes, kidney disease, or other chronic illnesses. Always seek the guidance of your physician, registered dietitian, or other qualified health provider with any questions you may have regarding a medical condition or dietary changes. Never disregard professional medical advice or delay seeking it because of something you have read here.