What Can You Eat The Day Before A Colonoscopy Guidelines

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A colonoscopy requires meticulous preparation to ensure optimal visualization of the colon, beginning with a strategic dietary approach the day prior. The transition to a low-residue diet eliminates fibrous and dense foods that could obstruct the procedure, while carefully selected alternatives maintain hydration and minimal digestive burden. Understanding these guidelines not only clarifies what can be consumed but also why each food choice supports bowel clearance without compromising nutritional needs. This structured guide breaks down permissible options, distinguishes between clear liquids and low-residue foods, and outlines critical avoidance measures to prevent complications.

The day before a colonoscopy, dietary restrictions serve a precise medical purpose: to create a clean, empty colon for accurate examination. Patients often face confusion between "clear liquids" and "low-residue" categories, each serving distinct roles at specific times. For instance, broth-based soups and white rice may be consumed in the morning, while the afternoon shifts to transparent beverages like electrolyte solutions. Visual aids and comparative tables further simplify decision-making, ensuring patients can identify safe foods by texture, color, and preparation method. Additionally, alternatives for high-risk items—such as substituting whole-grain toast for refined varieties—demonstrate how minor adjustments align with procedural requirements.

what can you eat the day before a colonoscopy

Pre-Colonoscopy Diet Guidelines: What to Eat the Day Before

A low-residue diet the day before a colonoscopy ensures the digestive tract is clear of solid waste, facilitating optimal visualization during the procedure. Residual stool or debris can obstruct the colonoscope’s view, increasing the risk of incomplete examination or the need for repeat procedures. This diet minimizes fiber, seeds, and undigested materials while maintaining hydration and electrolyte balance to support bowel preparation.

The transition from solids to clear liquids follows a structured timeline to gradually reduce gastrointestinal content. Proper adherence improves procedural efficiency, patient comfort, and diagnostic accuracy. Below are the key components of a compliant pre-colonoscopy diet, including food categories, preparation methods, and a comparative table of safe versus unsafe items.

Purpose of the Low-Residue Diet Before Colonoscopy

A low-residue diet eliminates foods that leave fibrous or bulky residues in the colon, which can interfere with the colonoscope’s passage and imaging. Fiber-rich foods (e.g., whole grains, raw vegetables) and high-fat items (e.g., fried foods, fatty meats) slow digestion, increasing the likelihood of incomplete bowel cleansing. The diet also reduces bacterial overgrowth and gas production, which can obscure mucosal details during the procedure.

Key objectives of the diet:

  • Maximize bowel emptying by reducing stool volume and density.
  • Prevent dehydration by emphasizing clear liquids and electrolyte-rich beverages.
  • Minimize mucosal irritation from spicy, acidic, or highly processed foods.
  • Support bowel preparation solutions (e.g., polyethylene glycol) by ensuring a "clean slate" for absorption.

    • Allowed Foods Categorized by Food Groups

    The following foods are permitted the day before a colonoscopy, provided they are prepared in a low-residue manner. Portion sizes should be modest (e.g., 4–6 oz for proteins, ½–1 cup for carbs), and textures should be smooth or finely strained to avoid residue.

    Proteins (lean, easily digestible sources):

  • Broth-based soups (e.g., chicken or vegetable broth without chunks; strain if necessary).
  • Poached or baked fish (e.g., cod, tilapia, or sole; skin removed).
  • Eggs (scrambled or soft-boiled; avoid fried or overcooked).
  • Lean meats (e.g., skinless chicken breast, turkey, or tender cuts of beef; cooked without gristle or fat).
  • Dairy (e.g., plain yogurt without fruit/granola, cottage cheese strained to remove lumps).

    • Carbohydrates (refined, low-fiber sources):

  • White rice (well-cooked and mashed to a smooth consistency).
  • White bread or pasta (plain, without seeds or whole grains; toasted to a soft texture).
  • Applesauce (unsweetened, smooth; avoid chunks).
  • Cereals (e.g., Cream of Wheat or oatmeal cooked until very soft; avoid bran or high-fiber varieties).
  • Potatoes (boiled or mashed without skin; avoid roasted or crispy textures).

    • Fats (minimal and easily digestible):

  • Butter or oil (1 tsp in cooking; avoid margarine with additives).
  • Cream-based soups (e.g., cream of mushroom or chicken noodle; strained).
  • Avocado (ripe, mashed to eliminate seeds; limit to ¼ cup).

    • Clear Liquids (transition phase):

  • Broths (bouillon, consommé; avoid creamy or thickened versions).
  • Gelatin (e.g., Jell-O, unflavored; avoid pieces of fruit).
  • Juices (clear, strained; e.g., apple, white grape; avoid pulp or citrus).
  • Electrolyte drinks (e.g., Pedialyte, Gatorade; avoid red or purple dyes).
  • Water (plain or flavored with lemon/lime if tolerated; avoid ice chips with residue).

    • Comparative Table: Safe vs. Unsafe Foods the Day Before Colonoscopy

    Below is a visual guide distinguishing permitted and prohibited foods based on texture, color, and preparation. Unsafe foods are marked with ⚠️ and include descriptions of why they pose a risk.
    Food CategorySafe FoodsUnsafe Foods (⚠️)
    Proteins- Poached egg whites (smooth, no yolk if preferred).
    - Skinless baked chicken (no gristle).
    - Strained beef broth (clear, no visible fat).    		- Fried eggs (crispy edges).
    - Sausages or hot dogs (coarse texture).
    - ⚠️ Nuts/seeds (e.g., almonds, sunflower seeds).
    Carbohydrates- White rice (mashed to pudding consistency).
    - Plain toast (lightly buttered).
    - Applesauce (no chunks).    		- Whole wheat bread (brown, fibrous crumbs).
    - ⚠️ Popcorn (hard, dry kernels).
    - Raw vegetables (e.g., carrots, celery).
    Fats- 1 tsp olive oil in cooking.
    - Cream of mushroom soup (strained).    		- ⚠️ Fried foods (e.g., french fries, onion rings).
    - Butter with nuts/seeds.
    Dairy- Plain yogurt (strained to remove lumps).
    - Cottage cheese (blended smooth).    		- ⚠️ Flavored yogurt (with granola or fruit pieces).
    - Cheese with seeds (e.g., feta).
    Clear Liquids- Chicken broth (clear, no visible solids).
    - White grape juice (strained).
    - Jell-O (unflavored).    		- ⚠️ Tomato juice (red, pulpy).
    - Milkshakes (thick, creamy texture).
    - Soda with carbonation (can cause bloating).
    Beverages- Water (room temperature).
    - Electrolyte solutions (e.g., Pedialyte).    		- ⚠️ Coffee/tea (if not clear; avoid creamer with chunks).
    - Alcohol (irritates mucosa).
    Visual Descriptions for Patient Clarity:
  • Safe textures: Smooth, pudding-like, or fully dissolved (e.g., mashed potatoes, strained soups).
  • Unsafe textures: Crunchy, fibrous, or chunky (e.g., toasted bread crusts, raw nuts).
  • Safe colors: Pale, translucent, or white (e.g., broth, gelatin).
  • Unsafe colors: Dark, red, or purple (e.g., tomato sauce, berry juices).

    • Step-by-Step Timeline for Food Intake

    The transition from solids to clear liquids must follow a precise schedule to align with bowel preparation timing. Below is a standardized timeline based on most colonoscopy protocols (adjustments may be required by your healthcare provider).

    Morning of Preparation Day (Day Before Colonoscopy):

  • Breakfast: Low-residue meal (e.g., scrambled eggs, white toast, applesauce).
  • Mid-Morning (10 AM): Light snack if needed (e.g., clear broth, gelatin).
  • Lunch: Final solid meal (e.g., poached fish, mashed potatoes, strained soup).
  • 12 PM (Noon): Stop all solid foods. Begin sipping clear liquids.

    • Afternoon of Preparation Day:

  • 12 PM–2 PM: Transition to clear liquids only. Avoid red/purple dyes (can mimic blood).
  • 2 PM: Complete bowel preparation solution (e.g., 4 L polyethylene glycol over 4–6 hours).
  • 4 PM–6 PM: Continue clear liquids (water, broth, electrolyte drinks) to stay hydrated.
  • 6 PM: Discontinue all food/liquids 4–6 hours before procedure (unless instructed otherwise).

    • Hydration Guidelines:

  • Water: 8–10 oz every 30–60 minutes; avoid ice chips if they contain residue.
  • Electrolyte drinks: Sip slowly (e.g., 4–8 oz per hour) to prevent cramping or nausea.
  • Avoid: Caffeinated beverages (can dehydrate), carbonated drinks (cause bloating).

    • Modifying Recipes for Low-Residue Compliance

    Adapting familiar dishes to meet dietary restrictions preserves nutritional balance while ensuring compliance. Below are modifications for common meals, focusing on texture, ingredients, and cooking methods.

    Example 1: Mashed Potatoes (Safe Version)

  • Original: Bo

    • what can you eat the day before a colonoscopy - Ilustrasi 2

    Clear Liquids vs. Low-Residue Foods: Key Differences and Preparation Guidelines

    The preparation for a colonoscopy requires a transition from a regular diet to a clear liquid diet followed by low-residue foods (if applicable) before the procedure. This distinction is critical to ensure bowel cleansing efficacy and patient safety. Clear liquids are fully absorbable with no visible particles, while low-residue foods are minimally fibrous and easily digestible, leaving minimal residue in the colon. The timing of these diets depends on the specific protocol provided by healthcare providers, with clear liquids typically recommended 24–48 hours prior and low-residue foods 1–2 days before the procedure, depending on the bowel prep regimen.

    The choice between these dietary phases is based on residue minimization—clear liquids are used in the final stages to ensure the colon is empty, whereas low-residue foods prepare the body gradually by reducing fiber intake without causing abrupt digestive stress. Understanding these differences helps patients adhere to guidelines effectively, reducing risks of incomplete bowel cleansing or procedural complications.

    Clear Liquids: Definition, Characteristics, and Examples

    Clear liquids are fully transparent beverages that leave no residue in the digestive tract. They must meet strict criteria: no color, no pulp, no particles, and no fat or protein content that could interfere with bowel visualization during the colonoscopy. These liquids are typically introduced 24 hours before the procedure to ensure the colon is completely empty. Their uniformity in appearance and digestibility makes them ideal for the final preparation phase.

    Visual Guide to Identifying Clear Liquids:
    A clear liquid should appear uniform in color (e.g., light yellow, pale blue, or colorless) with no visible specks, chunks, or cloudiness. For example:

  • Apple juice must be strained and free of pulp.
  • Broth should be fat-free and particle-free (no visible meat or vegetable pieces).
  • Gelatin must dissolve completely, leaving no texture or undigested fragments.

    • Permitted Clear Liquid Examples:

    • Fruit Juices (Strained, No Pulp):
      • Apple juice (light amber, transparent, no sediment). Permitted brands: Tropicana Pure Premium (no pulp), Simply Apple Juice.
      • White grape juice (pale yellow, clear, no chunks). Permitted brands: Welch’s White Grape Juice (100% juice, no pulp).
      • Cranberry juice (deep red, uniform, no seeds). Permitted brands: Ocean Spray Cranberry Juice Cocktail (diluted if needed).
    • Carbonated Beverages:
      • Soda water (colorless, effervescent, no syrup). Permitted brands: LaCroix (unsweetened), Sprite (original, no ice or additives).
      • Diet sodas (clear, no caffeine if restricted). Permitted brands: Diet Coke, Diet Pepsi, Coke Zero.
    • Dairy and Dairy Alternatives:
      • Milk (white, homogenous, no cream or solids). Permitted types: Whole, skim, or lactose-free milk (no protein shakes or yogurt).
      • Creamers (white, liquid, no chunks). Permitted brands: Coffee-Mate Liquid Creamer (original, no artificial flavors).
    • Gels and Popsicles:
      • Gelatin (transparent, dissolves completely). Permitted brands: Jell-O (original flavors, no fruit pieces), Kool-Aid Jell-O.
      • Popsicles (clear, no fruit chunks or dairy). Permitted brands: Goodpop! (fruit-flavored, no pulp), Arctic Zero (clear, sugar-free).
    • Broths and Sports Drinks:
      • Bone broth (clear, fat-free, no visible meat). Permitted brands: Pacific Foods Bone Broth (low-sodium, strained).
      • Electrolyte drinks (colorless or pale, no caffeine). Permitted brands: Gatorade (clear varieties like Gatorade Zero), Pedialyte (clear, no chunks).
    Prohibited Clear Liquids (Common Mistakes):
    • Juices with pulp (e.g., orange juice with fiber).
    • Milkshakes or blended drinks (e.g., smoothies).
    • Cream-based soups (e.g., cream of mushroom).
    • Colored sodas with artificial flavors (e.g., Dr Pepper, Mountain Dew).
    • Coffee or tea with milk (unless fully dissolved and clear).

    Low-Residue Foods: Digestibility, Fiber Content, and Preparation Methods

    Low-residue foods are minimally fibrous, soft, and easily digestible, designed to reduce stool bulk without causing significant residue in the colon. These foods are typically introduced 1–2 days before the clear liquid phase, depending on the protocol. Their digestibility is influenced by:
  • Fiber content (soluble vs. insoluble; insoluble fiber is restricted).
  • Cooking methods (steaming, boiling, or baking removes more residue than frying).
  • Texture (soft, strained, or pureed forms are preferred over whole or chewy foods).

    • Comparison of Digestibility in Protein Sources:

    • Scrambled Eggs (Permitted):
      Soft, fully cooked, and no visible yolk or chunks. The cooking process breaks down proteins into easily digestible forms with minimal residue.
    • Whole Eggs (Prohibited):
      Contain insoluble membranes and fat, which may leave residue. Hard-boiled or fried eggs with runny yolks are also restricted.
    • Chicken Breast (Permitted):
      Poached, baked, or steamed (no skin or gristle). The absence of connective tissue reduces residue compared to fried or roasted chicken.
    • Ground Beef (Prohibited):
      Contains connective tissue and fat, which may not fully digest. Lean, finely ground beef is only permitted if well-cooked and strained (e.g., in a low-residue meatloaf).
    Key Principles for Low-Residue Food Preparation:
  • Avoid skins, seeds, and tough fibers (e.g., apple skin, corn kernels, or celery strings).
  • Strain or puree fruits and vegetables (e.g., applesauce instead of whole apples).
  • Use refined grains (e.g., white rice instead of brown rice).
  • Limit dairy to low-fat, strainable options (e.g., cottage cheese without fruit, yogurt with no chunks).

    • Table of Low-Residue Foods by Category with Texture Descriptions

    The following table categorizes low-residue foods by type, including texture descriptions and preparation notes to ensure minimal residue. Icons (represented here as text) indicate consistency:
    CategoryPermitted FoodsTexture DescriptionPreparation Notes
    GrainsWhite rice, pasta (well-cooked), white breadSoft, mushy, easily dissolvable. No crust or seeds.Avoid whole grains (e.g., quinoa, barley). Serve plain or with low-residue toppings.
    Cream of wheat, oatmeal (cooked, no skins)Smooth, porridge-like, no lumps.Use refined oats; avoid bran or steel-cut varieties.
    ProteinsScrambled eggs, poached fish, chicken breastFlaky (fish), soft (eggs), tender (chicken). No gr

    what can you eat the day before a colonoscopy - Ilustrasi 3

    Foods to Avoid the Day Before a Colonoscopy: Risks and Alternatives

    A colonoscopy requires a clear visualization of the intestinal mucosa, necessitating a bowel preparation that eliminates dietary residues capable of obscuring endoscopic views or causing mechanical complications. The day before the procedure, adherence to dietary restrictions is critical to prevent intestinal obstruction, incomplete bowel cleansing, or adverse reactions to polyethylene glycol (PEG)-based solutions. High-fiber, high-fat, and particulate-rich foods pose the greatest risks due to their chemical composition—lignin, cellulose, and triglycerides—which resist enzymatic breakdown and delay gastric emptying. Below are categorized guidelines for problematic foods, their alternatives, and decision-making frameworks to ensure optimal preparation.

    High-Risk Foods and Their Chemical Composition

    The following foods contain compounds that impede colonoscopy preparation by either increasing intestinal transit time or leaving insoluble residues that interfere with bowel cleansing agents. Their exclusion minimizes the risk of obscured mucosal visualization and mechanical blockages in the gastrointestinal tract.
    Key Chemical Risks:
  • Lignin and cellulose (found in plant cell walls) resist enzymatic digestion, forming bulky, undigested particles.
  • Triglycerides and cholesterol esters (in fats) slow gastric emptying and delay intestinal motility.
  • Phytic acid (in whole grains) binds minerals, potentially reducing the efficacy of oral laxatives.
  • Tannins and polyphenols (in red/purple foods) may stain the bowel, complicating diagnostic accuracy.
    1. Whole Grains and Seeds
    2. Examples: Brown rice, quinoa, whole-wheat bread, chia seeds, flaxseeds, poppy seeds.
    3. Risks: High lignin and cellulose content creates insoluble particulate matter that can lodge in the colon, requiring manual suction or polypectomy for removal. Seeds, in particular, may cause intestinal impaction if not fully digested.
    4. Alternatives: Refined grains such as white rice, plain white toast, or cream of wheat (lacks bran and fiber).
    5. Raw Vegetables and Legumes
    6. Examples: Broccoli, cauliflower, Brussels sprouts, corn kernels, peas, lentils.
    7. Risks: Cellulose-rich structures remain intact under enzymatic digestion, forming residual debris that obscures endoscopic views. Legumes, additionally, contain oligosaccharides that ferment in the colon, producing gas and distension.
    8. Alternatives: Cooked and pureed vegetables (e.g., carrot puree, strained squash) or clear vegetable broths (strain to remove solids).
    9. Nuts and Nut Butters
    10. Examples: Almonds, walnuts, peanuts, cashews, peanut butter (with chunks).
    11. Risks: High-fat content (~50% triglycerides) delays gastric emptying by 2–4 hours, while fibrous skins and shells contribute to undigested particulate matter. Nut butters with visible seeds (e.g., sunflower seeds in sunflower seed butter) pose additional risks.
    12. Alternatives: Smooth peanut butter (no chunks) or single-ingredient cream-based spreads (e.g., almond milk-based alternatives without added fiber).
    13. High-Fat Dairy and Meats
    14. Examples: Whole milk, cheese (especially aged varieties like cheddar), fatty cuts of meat (ribs, sausage), fried foods.
    15. Risks: Fat (~30–70% of caloric content) triggers cholecystokinin release, slowing intestinal motility. Cheese contains casein micelles that resist digestion, while fried foods leave grease residues adhering to the bowel wall.
    16. Alternatives: Non-fat yogurt (plain, strain if necessary), skim milk, or lean protein sources like poached eggs (without yolks if possible).
    17. Colored or Pigmented Foods
    18. Examples: Red meats (beef, lamb), dark berries (blackberries, raspberries), tomatoes, beets, purple cabbage.
    19. Risks: Polyphenolic compounds (e.g., anthocyanins in berries) and hemoglobin (in red meat) may stain the colonic mucosa, complicating polyp detection or hemorrhage assessment. Beets contain betalains, which can mimic blood under endoscopy.
    20. Alternatives: White or pale-colored foods (e.g., chicken breast, applesauce, white grapes).
    21. Carbonated or High-Fiber Beverages
    22. Examples: Soda, beer, coffee with creamer, fiber-enhanced juices (e.g., prune juice).
    23. Risks: Carbonation distends the bowel, while added fibers (e.g., inulin in "health" drinks) ferment rapidly, producing gas and cramping. Caffeine in coffee may stimulate peristalsis irregularly, leading to incomplete cleansing.
    24. Alternatives: Still water, clear broths (strained), or electrolyte solutions (e.g., Pedialyte).

    Decision-Making Flowchart for Food Selection

    To systematically evaluate whether a food is permissible, follow this logical exclusion framework:

    1. Check for Skin/Peel:

  • If present (e.g., apples, pears, potatoes, carrots): Avoid. Peels contain lignin-rich epidermis that resists digestion.
  • Exception: Peel-less fruits (e.g., bananas, cantaloupe) may be consumed if ripe and pureed.

    • 2. Strain Test:

  • Method: Simulate digestion by straining the food through a fine mesh sieve (e.g., cheesecloth).
  • If residue remains: Avoid. Examples include oatmeal (even steel-cut), mashed potatoes with skins, or blended soups with visible particles.
  • If clear liquid results: Permissible. Examples include strained tomato juice, clear consommé, or apple juice without pulp.

    • 3. Fat and Fiber Content:

  • If fat content >10% of calories: Avoid. Use nutritional labels to verify (e.g., whole-milk yogurt vs. non-fat yogurt).
  • If fiber content >1g per serving: Avoid. Opt for refined or processed alternatives (e.g., white rice vs. brown rice).

    • 4. Color and Texture:

  • If food contains visible pigments (red, purple, orange): Avoid. Use white or translucent foods (e.g., chicken broth vs. tomato soup).
  • If food is creamy or thick (e.g., hummus, pudding): Avoid unless strainable and free of seeds/nuts.

    • Special Considerations for Patients with Comorbidities

    Patients with metabolic disorders, renal impairment, or medication-dependent conditions require additional precautions to avoid hypoglycemia, electrolyte imbalances, or drug-nutrient interactions during bowel preparation.
    Critical Warnings:
  • Diabetes:
  • Risk: PEG-based solutions may cause hyperglycemia due to osmotic effects. Concurrent metformin use increases risk of lactic acidosis if renal function is compromised.
  • Action: Monitor blood glucose closely. Adjust insulin doses in consultation with an endocrinologist. Avoid fruit juices or honey (rapid glucose spikes).

    • - Kidney Disease (Stages 3–5):

  • Risk: PEG solutions contain sodium and potassium, which may exacerbate hyperkalemia or fluid overload. Contrast agents (e.g., barium) are contraindicated.
  • Action: Use low-sodium PEG formulations (e.g., CoLyTe, NuLYTELY) and avoid sports drinks or broths with added electrolytes.

    • - Heart Failure:

  • Risk: Rapid fluid shifts from PEG ingestion may trigger pulmonary edema or hyponatremia.
  • Action: Pre-load with diuretics if prescribed. Limit fluid intake to PEG solution only (no additional liquids).

    • - Gastroparesis:

  • Risk: Delayed gastric emptying increases PEG retention time, reducing efficacy.
  • Action: Administer prokinetic agents (e.g., metoclopramide) 30 minutes before PEG. Avoid high-fat meals 24 hours prior.

    • Alternative Food Pairings for Common Problematic Items

    To simplify dietary adjustments, replace high-risk foods with chemically compatible alternatives that align with bowel prep requirements.

    Preparing for a colonoscopy begins with informed dietary choices that prioritize both safety and comfort. By adhering to a low-residue diet the day before, patients minimize the risk of incomplete bowel prep, blockages, or procedural delays while maintaining essential hydration and energy balance. Clear distinctions between permitted and restricted foods, reinforced by visual descriptions and structured timelines, empower individuals to navigate their pre-procedure meal plan with confidence. Ultimately, this approach ensures the colon remains optimally clear, allowing healthcare providers to conduct thorough examinations and detect potential issues early. With careful planning and adherence to guidelines, patients can approach their colonoscopy with reduced anxiety and enhanced readiness.

    FAQ

    What foods can I eat the day before starting colonoscopy preparation?

    The day before prep, stick to a low-fiber, low-residue diet—clear liquids (broth, apple juice, gelatin), white bread, plain pasta, or rice. Avoid solid foods, dairy, nuts, seeds, or anything with fiber. Check your prep instructions for specific guidelines, as some protocols allow a light meal (like toast or crackers) until midnight.

    What can I eat the day before a colonoscopy and endoscopy if I need both procedures?

    For both procedures, follow the same low-residue/clear-liquid diet the day before. Avoid solid foods, dairy, or high-fiber items. If your endoscopy is in the morning and colonoscopy later, confirm timing with your doctor—some may allow a light breakfast (like clear broth or toast) before switching to clear liquids for the colonoscopy prep.

    What foods are allowed the day before a colonoscopy in Australia?

    In Australia, the day before a colonoscopy, eat clear liquids only (water, black coffee, tea, broth, apple juice) or a low-residue diet (white toast, plain pasta, rice, or boiled eggs) until your prep starts. Avoid dairy, fiber, or solid foods. Always follow your hospital’s specific instructions, as protocols may vary slightly by clinic.

    What can I have for breakfast the day before a colonoscopy?

    For breakfast, stick to clear liquids (black coffee, tea, apple juice, or broth) or a very light, low-residue meal like white toast with clear jelly or plain cereal (like Cream of Wheat). Avoid eggs, fruit with skins, or anything with fiber. Stop eating solid foods 24 hours before your prep starts, unless instructed otherwise.

    What is a list of foods I can eat the day before a colonoscopy?

    Safe foods include:

    What can I eat the day before a colonoscopy according to NHS guidelines?

    The NHS recommends clear fluids only the day before a colonoscopy prep (water, broth, fruit juice without pulp, tea/coffee). Avoid solid foods, milk, or high-fiber items. Some may allow a light meal (like toast or plain pasta) until midnight, but confirm with your prep instructions—timing varies by hospital. Stop eating/drinking as directed before your prep solution.

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