Can patients with ulcerative colitis eat seafood?

Patients with ulcerative colitis should consume seafood cautiously.

During active disease phases, when inflammatory responses are evident, it is recommended to avoid eating seafood. Bacteria, parasites, or hard-to-digest components that may be present in seafood could irritate the intestines, exacerbate inflammation, and worsen symptoms such as diarrhea and abdominal pain. Particularly for patients with a weakened intestinal condition or ulcers present at the affected site, consuming large amounts of seafood or seafood seasoned with spicy, irritating spices may strongly stimulate the affected areas, hindering recovery.

During periods of stable disease, patients without a history of seafood allergies may consume small amounts cautiously. However, they should choose fresh seafood that has been thoroughly cooked, avoiding raw or undercooked varieties to minimize intestinal irritation. Seafood contains various minerals and amino acids; moderate consumption can provide nutritional benefits without adversely affecting the condition.

Dietary choices for patients with ulcerative colitis should be flexibly adjusted according to individual disease status and physical response, ideally following dietary principles of high caloric intake, high protein, high vitamins, low fat, and low residue to promote recovery.