Ease IBS-C with These 6 Simple Food Swaps
IBSKeep Moving With IBS-C

6 Smart Food Swaps for Your IBS-C Diet

Keep things moving with these digestion-friendly foods.
6 Smart Food Swaps for Your IBS-C Diet
Everyday Health
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Updated on March 26, 2025
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Maybe you’ve noticed you can’t eat the same foods you used to. Or that your go-to drink prevents you from ever ... well ... going. When managing irritable bowel syndrome with constipation (IBS-C), it can be hard to know how to start building a diet that won’t trigger symptoms.

“What you eat and how you eat is so important when you have IBS-C,” says Katrina Cox, a registered dietitian specializing in IBS and gut health in Providence, Rhode Island.

Making a few easy, important swaps may make all the difference when it comes to keeping bloating, constipation, and stomach pain at bay.

IBS-Friendly Food Swaps to Ease Constipation

The good news is, you can keep your diet rich and varied with some smart food swaps. Because these foods support healthy digestion, they’ll help you stay more regular. Here are six to try:

1. Reach for Cooked Veggies Over Raw

It’s so easy (and refreshing!) to grab a handful of baby carrots or broccoli florets out of the fridge to dip into hummus. Plus, they provide fiber, which helps keep things moving.

 But, according to Cox, the body typically tolerates cooked veggies better than raw ones. This is because cooked vegetables require less effort to digest, so your body doesn’t have to work as hard when breaking them down. Even just steaming your vegetables makes digesting them easier for your body.

Good veggie choices for IBS-C are those that are low in FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), which are a group of carbohydrates that the body can’t completely digest or absorb. Because IBS causes a sensitive gut, incorporating low-FODMAP foods is all the more important.

Low-FODMAP vegetables include carrots, cucumbers, green beans, green bell peppers, potatoes, and zucchini.

2. Swap Wheat Toast for Oatmeal

If you’re typically doing toast for breakfast, switch to oatmeal. Wheat bread contains oligosaccharides, a FODMAP associated with IBS symptoms.

 Oatmeal, on the other hand, is a good source of soluble fiber that soaks up water to bulk up your stool, making it easier to pass.

3. Take Your Coffee Hot Instead of Iced

A steaming cup of joe can help you stay regular. Coffee contains chlorogenic acid, which stimulates digestion, and caffeine, which stimulates movement in the colon.



One tip: Consider taking your coffee with almond milk, rather than cow’s milk, which is higher in disaccharides (a FODMAP) in the form of lactose. Or you can switch to lactose-free milk.

4. Skip Onions and Garlic and Try Scallion Tops and Chives

Garlic and onions are two of the foods that make so many meals taste great, but they’re both high in FODMAPs and common culprits behind IBS symptoms.

 If you’re still chasing that oniony taste, Cox recommends using scallion tops (the green part of green onions) or chives.

Another clever tip? Use garlic- or onion-infused oil to cook. All you get is the flavor in the oil, not the FODMAP, she says. You can buy these oils at specialty markets or create your own by sautéing garlic or onion in oil and then removing (and discarding) the solids from the oil.

5. Switch Out (Some) Meat for Plant-Based Proteins

There’s no reason to exclude animal protein from your diet if you have IBS-C, but you may want to replace at least some of it with plant proteins, such as tofu and tempeh.

 Because they’re fermented, these soy products are a rich source of probiotics that can help populate your gut with digestion-friendly bacteria, which can ultimately give your immune system a boost, too.

If you aren’t a fan of plant-based proteins, opt for other fermented foods, such as kefir, kimchi, kombucha, or sauerkraut.

6. Opt for Chia Seeds and Flaxseeds Over Pistachios

Pistachios and cashews are high in FODMAPs.

 Instead, Cox recommends trying the fiber-packed seeds of chia and flax plants. A half ounce of chia seeds offers about 5 grams of fiber,

 while a half ounce of ground flaxseed has about 4 grams of fiber.

 She suggests adding them to a yogurt parfait or overnight oats.

When looking to ease constipation, adding more fiber to your diet, along with plenty of water, is the way to go. But keep in mind that fiber adds to IBS-C symptoms for some people. With a little practice, you’ll learn which foods satisfy your taste buds, fill you up, and don’t trigger IBS symptoms for you.

The Takeaway

  • Managing irritable bowel syndrome with constipation involves making simple but effective changes to your diet to prevent symptoms such as bloating and discomfort.
  • Pick cooked vegetables over raw ones, and add some coffee and fiber-rich chia seeds or flaxseeds to your diet to keep bowel movements regular.
  • Swap high-FODMAP onions and garlic for lower-FODMAP scallion tops and chives or garlic- or onion-infused oil to reduce your exposure to these common IBS triggers.
EDITORIAL SOURCES
Everyday Health follows strict sourcing guidelines to ensure the accuracy of its content, outlined in our editorial policy. We use only trustworthy sources, including peer-reviewed studies, board-certified medical experts, patients with lived experience, and information from top institutions.
Resources
  1. Dietary Fiber: Essential for a Healthy Diet. Mayo Clinic. December 11, 2024.
  2. Coe S et al. Cooking at Home to Retain Nutritional Quality and Minimise Nutrient Losses: A Focus on Vegetables, Potatoes, and Pulses [PDF]. Nutrition Bulletin. December 2022.
  3. FODMAPs and Irritable Bowel Syndrome. Monash University.
  4. Foods for Constipation. Johns Hopkins University.
  5. Nehlig A. Effects of Coffee on the Gastro-Intestinal Tract: A Narrative Review and Literature Update. Nutrients. January 17, 2022.
  6. Do Prado FG et al. Fermented Soy Products and Their Potential Health Benefits: A Review. Microorganisms. August 9, 2022.
  7. Seeds, Chia Seeds, Dried. U.S. Department of Agriculture. April 1, 2019.
  8. Seeds, Flaxseed. U.S. Department of Agriculture. April 1, 2019.
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Reyna Franco, RDN

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Reyna Franco, RDN, is a New York City–based dietitian-nutritionist, certified specialist in sports dietetics, and certified personal trainer. She is a diplomate of the American College of Lifestyle Medicine and has a master's degree in nutrition and exercise physiology from Columbia University.

In her private practice, she provides medical nutrition therapy for weight management, sports nutrition, diabetes, cardiac disease, renal disease, gastrointestinal disorders, cancer, food allergies, eating disorders, and childhood nutrition. To serve her diverse patients, she demonstrates cultural sensitivity and knowledge of customary food practices. She applies the tenets of lifestyle medicine to reduce the risk of chronic disease and improve health outcomes for her patients.

Franco is also a corporate wellness consultant who conducts wellness counseling and seminars for organizations of every size. She taught sports nutrition to medical students at the Albert Einstein College of Medicine, taught life cycle nutrition and nutrition counseling to undergraduate students at LaGuardia Community College, and precepts nutrition students and interns. She created the sports nutrition rotation for the New York Distance Dietetic Internship program.

She is the chair of the American College of Lifestyle Medicine's Registered Dietitian-Nutritionist Member Interest Group. She is also the treasurer and secretary of the New York State Academy of Nutrition and Dietetics, having previously served in many other leadership roles for the organization, including as past president, awards committee chair, and grant committee chair, among others. She is active in the local Greater New York Dietetic Association and Long Island Academy of Nutrition and Dietetics, too.

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