Can I drink tofu pudding (douhua) when I have gastroenteritis?

Generally, it is not recommended to consume soybean curd (toufu) during the acute phase of gastroenteritis, although small amounts may be cautiously tried during the recovery phase while closely monitoring for any adverse reactions.

Soybean curd is rich in plant protein. During the acute phase of gastroenteritis, the gastrointestinal mucosa is congested and edematous; protein may stimulate gastric acid secretion, increase the burden on the gastrointestinal tract, and potentially trigger or worsen abdominal pain and nausea. If the soybean curd is too cold, too hot, or contains irritating seasonings such as chili peppers or vinegar, it can directly irritate the sensitive gastrointestinal mucosa, exacerbating diarrhea or discomfort.

When abdominal pain and diarrhea have significantly subsided and stools become pasty or return to normal, diet can be gradually reintroduced. At this stage, gastrointestinal function has not yet fully recovered, so intake should begin with low-fiber, easily digestible foods. Soybean curd may be consumed in moderate amounts. If abdominal distension, pain, or loose stools occur after consumption, intake should be stopped immediately, and the patient should revert to a more bland diet.

During gastroenteritis, gas-producing foods such as milk, soy milk, sweet potatoes, and onions should also be avoided to prevent worsening of bloating. If diarrhea is frequent, attention should be given to fluid and electrolyte replacement to prevent dehydration. If gastroenteritis persists for more than three days without improvement, or if symptoms such as fever, bloody stools, or severe vomiting occur, prompt medical attention should be sought to avoid delaying treatment.