The core principle
GLP-1 medicines can reduce appetite and slow stomach emptying. Common adverse effects include nausea, vomiting, constipation, diarrhea, abdominal discomfort, indigestion, belching and reflux. A useful food system therefore has to consider nutrient density, portion size, fat, added sugar, fiber, texture, acidity, spice, carbonation and preparation, not just whether an ingredient is “healthy.”
Green: usually a good fit
Green foods are generally lean, minimally processed, hydrating, nutrient-dense or gently prepared. Examples include skinless chicken breast, low-fat Greek yogurt, broth, cooked vegetables and whole fruit. Green does not mean unlimited or guaranteed symptom-free.
Yellow: portion-aware
Yellow foods can absolutely fit. They may be calorie-dense, higher in fat, refined, acidic, spicy, carbonated, gas-forming or more concentrated in carbohydrate. The serving and your current symptoms determine whether the food works for you.
Red: often limit or avoid
Red foods are commonly deep-fried, very high in fat, high in added sugar, alcohol-based or rich mixed meals. They are more likely to aggravate GI effects and less likely to deliver the protein, fiber, vitamins or minerals that matter when total food intake is lower. Red is not a moral judgment and does not mean one bite is dangerous.
Important exceptions
People with diabetes, kidney disease, gallbladder disease, pancreatitis history, gastroparesis, food allergies, eating disorders, pregnancy or medication interactions need individualized guidance. During active vomiting, severe diarrhea or dehydration, your clinician may give advice that temporarily differs from the usual rating.
Editorial review
The database was last reviewed June 11, 2026. Ratings are based on prescribing information and patient nutrition guidance from the FDA, medicine manufacturers, major health systems and NHS sources. This first release is editor-curated and should be reviewed by a registered dietitian before commercial launch.