SUPPORT MATERIALS
The LOFFLEX Diet
*The LOFFLEX diet was originally developed at the Gastroenterology Research Unit, Addenbrookes NHS Trust,
Cambridge UK and has been updated by Gastroenterology Specialist Dietitians who have worked with Professor
John Hunter and at Addenbrookes Hospital.
What is the LOFFLEX diet?
There are two stages to the LOFFLEX diet:
1. Basic LOFFLEX diet
2. Reintroduction stage
1. Basic LOFFLEX Diet
LOFFLEX stands for Low Fat, Fiber Limited Exclusion. It consists of foods that are least likely
to cause symptoms of Crohn’s disease. It is low in fat and fiber and excludes specific foods that
some people with Crohn’s disease have identified to trigger symptoms. It is recommended that
you follow the basic LOFFLEX diet for at least two weeks. You may need to continue this for
longer, depending on your symptoms. Your clinician may monitor your progress on the diet and
advise you when to proceed to the reintroduction stage.
2. Reintroduction Stage
During this stage, foods that may be more likely to trigger symptoms are reintroduced one at a
time. It will take a few months to complete the reintroduction stage. The aim is to establish a
‘safe diet’ which consists only of those foods that have not caused symptoms on reintroduction.
What are the benefits of following a LOFFLEX diet?
The LOFFLEX diet helps in the transition from a liquid diet (enteral nutrition) to a ‘safe diet’.
Reintroducing foods gradually, makes it possible to identify any foods that might trigger
symptoms.
Additional Resources
Visit our Website at: https://drruscio.com/gutbook-resources/
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Sample LOFFLEX Recipes
Soup
Mushroom Soup
Makes 4 portions
Ingredients
• 400g mushrooms, washed, peeled, sliced,
• stalks removed
• 300ml chicken or vegetable stock (see recipe)
• 1/4 tsp oregano
• 170g soya cream mixed with 115g/4 fl oz
• cold water
• 2 tsp arrowroot mixed with a little cold
• water until dissolved
• Chopped parsley to garnish (optional)
Method
1. Simmer the mushrooms in a saucepan with the stock and oregano for 20 minutes.
Remove from the heat and allow to cool a little.
2. Add the soya cream and water mixture and stir well.
3. Transfer to a blender and blend until smooth.
4. Return the soup to the saucepan, add the arrowroot and water mixture and heat gently
to thicken. If the soup is not as thick as desired, add another tsp of arrowroot (mixed in a
little cold water) to the soup and heat.
5. To serve, sprinkle with chopped parsley as desired.
Main Dish
Chicken Risotto
Makes 2 portions
Ingredients
• 800ml vegetable stock (see recipe) or water 2 tbsp suitable oil
• 2 chicken breasts, skin removed and diced 150g risotto rice
• 1 red pepper, diced, core and seeds removed 1 small courgette, diced
• Salt and pepper to taste
Method
1. Gently simmer the vegetable stock in a pan until ready for use.
2. Heat the oil in a large frying pan and cook the chicken until browned. Remove from the
pan and keep on a separate plate ready to be used later.
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3. Place the courgette and pepper in the pan and cook until soft.
4. Mix in the rice and cook until starts to turn transparent. Gradually add the stock, one
ladle at a time, stirring until the stock has been absorbed each time.
5. When all the stock has been absorbed, return the browned chicken to the pan and warm
through.
6. Add salt and pepper to taste.
Side Dish
Sweet Potato (& Ginger) Mash
Makes 2 portions
Ingredients
• 2 medium sweet potatoes, peeled and
• chopped in to chunks
• Small cube of fresh ginger, peeled and
• grated (optional)
• 1 tbsp milk-free margarine
• 1 tbsp soya milk
• Salt and pepper to taste
Method
1. Put the sweet potato chunks (and ginger if using) into a pan of water and boil until soft.
2. When soft, drain off the water and mash in a pan with the milk-free margarine and soya
milk.
3. Season with salt and pepper to taste.
Dessert
Fruit Crumble
Makes 4 portions
Ingredients
• 50g milk free margarine*
(*original recipe calls for margarine, we recommend a small amount of butter or coconut oil.)
• 100g rice flour
• 50g brown sugar
• 400g stewed fruit (e.g. pear, rhubarb, plums),
• skins removed, sugar added to taste
Method
1. Pre-heat the oven to 190˚C/ 170˚C fan/ Gas mark 5.
2. In a bowl, rub the milk free margarine into the flour until it resembles fine breadcrumbs.
3. Mix in the sugar to form the crumble mixture.
4. Place the fruit in an ovenproof dish.
5. Sprinkle the crumble mixture on top of the fruit and bake for about 30 minutes until
brown on top and bubbling.
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