Summer is synonymous with BBQ season, and while outdoor grilling with friends and family is meant to be fun and relaxing, these food-filled gatherings can be a source of stress for people living with ulcerative colitis (UC). During periods of increased disease activity, or flare-ups, you may have trouble digesting many of the foods typically served at BBQs, such as greasy hamburgers and fibrous corn on the cob.
Here are a few simple food swaps that will allow you to still enjoy summer BBQs without exacerbating your symptoms.
1. Swap Out Hamburgers and Hot Dogs for Lean Turkey Burgers, Salmon Burgers, and Veggie Burgers
Nothing says “summer BBQ” quite like a juicy hamburger or hot dog, but they can be hard on the gut for people with UC. That’s because hotdogs are made from processed meats, and both hamburgers and hotdogs are high in saturated fat, which is linked to increased inflammation among people with UC.
Lean turkey and chicken burgers, salmon burgers, and veggie burgers can serve as a nice substitute for greasy hamburgers and hot dogs because they are generally lower in fat and easier for the body to break down. If you are experiencing a flare-up and opt for veggie burgers, it may help to select varieties without chunks of corn or whole beans because those foods may be harder to digest, whereas veggie burgers made with mashed or pureed beans and soft vegetables tend to be easier on the gastrointestinal (GI) tract.
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2. Swap Out Corn on the Cob for a Baked Potato Without the Skin
Corn on the cob is a summer BBQ staple, but for those with UC, whole-kernel corn can worsen GI symptoms. Corn is high in insoluble fiber, a type of fiber that is not fully broken down by the body and has a rough texture, which may irritate an inflamed gut.
Insoluble fiber also speeds up GI transit time, meaning it causes food to move through the GI tract more quickly. People who are experiencing a UC flare-up tend to already have reduced GI transit time, so adding extra insoluble fiber to the mix can provoke an already overactive gut. Further, those with an ostomy or J-pouch are often advised to avoid or limit whole-kernel corn because it may increase the risk of an intestinal blockage.
Baked potatoes without the skin can serve as a tasty alternative to corn on the cob. They are less likely to aggravate GI symptoms, and they may even help improve certain symptoms associated with active UC. Potatoes are rich in soluble fiber, a type of fiber that is broken down by the body and slows GI transit time, helping your body absorb more fluid and nutrients from the foods and beverages you consume. This type of fiber also has prebiotic properties, meaning it helps feed beneficial gut microbes, research has found.
By removing the skins of baked potatoes, you’ll eliminate excess insoluble fiber while still reaping the benefits of soluble fiber found in the potato flesh.
Aside from their soluble fiber content, baked potatoes are a good source of potassium, a mineral that serves as an electrolyte, promoting fluid balance. Potassium is commonly depleted in those experiencing a particularly severe flare-up, so it’s important to incorporate plenty of potassium-rich foods into your diet to avoid deficiency.
3. Swap Out Raw Salads for Grilled Yellow Summer Squash, Zucchini, and Eggplant
Raw, fibrous salads can be hard to tolerate when your intestines are inflamed, but peeled and cooked vegetables are another story. Vegetables like yellow summer squash, zucchini, and eggplant are all excellent UC-friendly choices, as they’re in season during the summer and become soft and easy to break down after grilling. For those experiencing a flare-up, it can be helpful to eat only the soft, fleshy parts of the vegetables, leaving the insoluble fiber–rich skins on your plate.
Aside from being rich sources of soluble fiber, zucchini and yellow summer squash contain beta-carotene, a precursor to vitamin A. Vitamin A plays a role in proper immune function and maintaining healthy body tissues, including the gut lining. Studies have found people with inflammatory bowel disease (IBD) are more likely to have low levels of vitamin A as compared with those in healthy control groups, so consuming more dietary sources of beta-carotene and vitamin A can help reduce your risk of not getting enough of this essential nutrient.
Eggplant flesh is packed with phenolic acids, which are antioxidant compounds that help fight inflammation. Because UC is an inflammatory condition, incorporating more antioxidant-rich foods into your diet may be especially beneficial, some research suggests.
4. Swap Out Berries for Seedless Watermelon, Cantaloupe, and Honeydew
Berries can be hard to digest due to their seeds and skin, but other summer fruits like melons are soft and easy to break down (just be sure to remove the seeds).
In addition to beta-carotene, melons are rich in potassium and are a good source of vitamin C, an antioxidant that helps lower inflammation by neutralizing free radicals (unstable molecules that play a role in various diseases) in the body. According to research, people with IBD have a greater risk of vitamin C deficiency, likely due to a combination of their avoidance of fresh fruits and vegetables, reduced absorption capability, and increased nutrient needs.
Aside from providing you with vitamins and minerals, adding more servings of soft, seedless melon to your diet is an easy way to increase your prebiotic fiber intake, which helps support a healthy gut microbiome.
5. Swap Out Beer for Kombucha
Alcoholic beverages, such as beer, hard cider, and spiked seltzer, are often featured at summer BBQs. And although they’re festive, you may want to consider limiting them or avoiding them altogether if you have UC, particularly if you’re experiencing a flare-up. Unfortunately, alcohol can worsen UC symptoms, increase inflammation, and may also negatively interact with certain commonly prescribed UC medications.
Whether you choose to drink alcohol in moderation or avoid it altogether is entirely a personal choice. But if you decide to avoid or limit alcohol, kombucha can serve as a tasty and refreshing gut-friendly alternative. Kombucha is a fermented beverage made from tea and various flavorings, such as fruit juice, spices, and sugar. Due to the fermentation process, it’s slightly effervescent, giving it a similar feel to beer. It also contains probiotics and can help populate the gut with beneficial microbes.
It is important to note that kombucha does contain very small quantities of alcohol as a natural end product of fermentation. However, the amount is negligible, and most kombucha varieties are considered nonalcoholic beverages.
If you’re trying kombucha for the first time, try a small amount first so you can monitor whether or not it affects your symptoms.
The Takeaway
While many typical BBQ foods can be tough to digest with UC, there are plenty of easy swaps you can make so you can still enjoy the summer outdoor eating season without exacerbating IBD symptoms.
Opt for turkey or veggie burgers over hamburgers, a baked potato without skin over corn on the cob, and grilled veggies over a raw salad to help keep UC symptoms at bay.
Talk to your doctor or a registered dietitian nutritionist for more help constructing a UC eating plan that’s tailored to your needs.
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.
6 Top Benefits of Vitamin A. Cleveland Clinic. November 9, 2022.
Valvano M et al. Nutrition, Nutritional Status, Micronutrients Deficiency, and Disease Course of Inflammatory Bowel Disease. Nutrients. August 31, 2023.
Sharma M et al. Biochemical Composition of Eggplant Fruits: A Review. Applied Sciences. July 30, 2021.
Lynn Grieger is a registered dietitian-nutritionist, certified diabetes care and education specialist, certified personal trainer, and certified health and wellness coach. She completed requirements to become a registered dietitian at Valparaiso University in 1987 and completed a dietetic internship at Ingalls Memorial Hospital in Harvey, Illinois, in 1988.
Lynn brings her expertise in nutrition, exercise, and behavior change to her work in helping people reach their individual health and fitness goals. In addition to writing for Everyday Health, she has also written for websites and publications like Food and Health Communications, Today's Dietitian, iVillage.com, and Rodale Press.She has a passion for healthy, nutrient-dense, great-tasting food and for being outdoors as much as possible — she can often be found running or hiking, and has completed a marathon in every state.
Rachel Dyckman, RDN, is the New York City–based owner and founder of Rachel Dyckman Nutrition, a private practice providing one-on-one nutrition counseling, nutrition writing, consulting, and corporate wellness services. She has particular expertise in weight management, cardiovascular health, blood sugar control, and digestive conditions, including inflammatory bowel disease, irritable bowel syndrome, gastroesophageal reflux, diverticular disease, and food intolerances.
She earned a master’s degree in clinical nutrition from New York University, where she also completed her dietetic internship in affiliation with Mount Sinai Hospital in Manhattan.
Her nutrition philosophy is centered around optimizing the gut microbiome, the trillions of microorganisms inhabiting the gut. In applying this, she helps others improve their health and prevent or manage chronic conditions.
Her writing has been featured on Well+Good and Fig. She is a medical reviewer for HealthCentral and frequently contributes her nutrition expertise in interviews with media outlets, including U.S. News & World Report, Women's Health, Healthline, Parade, and Eat This, Not That.
