Can patients with gastroenteritis eat fruits?

In general, patients with gastroenteritis have different requirements for fruit consumption depending on the stage of their condition.

During the acute phase of gastroenteritis, the intestines are congested and edematous, and the digestive function is weak. At this time, eating fruit is generally not recommended. Because most fruits are raw and cold, they may irriture the intestines and worsen symptoms such as abdominal pain, diarrhea, and vomiting. Eating harder fruits such as apples and pears may increase the burden on the gastrointestinal tract and exacerbate the illness.

When symptoms of gastroenteritis begin to improve—for example, when abdominal pain decreases, the frequency of diarrhea reduces, and vomiting stops—patients can attempt to consume small amounts of mild, easily digestible fruits. Bananas, for example, are rich in potassium and can help replenish potassium loss caused by diarrhea. Their soft texture makes them easy to digest. Apples can be eaten after being cooked; the pectin in cooked apples has astringent and antidiarrheal effects that may help relieve diarrhea.

After gastroenteritis has largely resolved and the patient's digestive function gradually recovers, most fruits can be consumed in moderation. However, it is still important to avoid eating fruits straight from the refrigerator, as they may be too cold and irritate the gastrointestinal tract. Fruits rich in vitamin C, such as oranges, grapefruits, and strawberries, are good choices because they help enhance immunity and promote recovery.

Some patients with gastroenteritis may have allergies or intolerance to certain fruits, and these should be avoided regardless of the disease stage. Moreover, even during stages when fruit consumption is permitted, intake should be controlled and gradually increased to prevent gastrointestinal discomfort.