If you have been diagnosed with chronic obstructive pulmonary disease (COPD), the likelihood is that you need to improve your diet.
Although diet cannot cure COPD, it can help reduce and manage infections that cause hospitalizations by controlling weight and preserving strength.
This article will cover everything you need to know about following a COPD diet plan and give you a sample 7 day plan to follow that contains daily meals and a shopping list.
As well as eating a generally balanced diet, there are a few things to keep in mind.
Eat Complex Carbohydrates
Complex carbohydrates contain long chins of sugar molecules that take longer for your body to break down. This means energy is released more slowly.
This is important as it means you don’t get sugar spikes. Eating foods that spike your blood sugar can cause health concerns and contribute to being overweight.
Complex carbohydrates are also high in fiber, which can help blood sugar management and improve digestive function.
Fiber may also delay stomach emptying, make the stomach expand and promote the release of satiety hormones (1, 2). These factors can help with weight loss.
Complex carbohydrate foods include:
Fruit and vegetables
Whole grains
Beans and lentils
Eat More Healthy Fats
Include unsaturated fats such as monounsaturated fats and polyunsaturated fats.
Studies show that they may reduce your risk of heart disease, especially when replacing saturated fats (3, 4, 5, 6).
Omega-3 fatty acids, found in fatty fish, are particularly healthy.
Healthy fats to consume include:
Olive oil
Fatty fish like salmon and tuna
Nuts and seeds
Avocados
Eat Protein-Rich Foods
Lean, high-quality protein sources are important for a range of factors. Many studies also show that eating good amounts of protein can help increase muscle mass and strength (7, 8).
This is particularly important in people suffering with COPD as the disease can result in a loss of muscle and fat mass due to a complex process called pulmonary cachexia
Lean protein sources include poultry, fish, legumes, beans and eggs. These foods contain less saturated fat compared to red meats.
Eating more saturated fat can raise cholesterol. Higher levels of cholesterol are linked with conditions like heart disease, which is why it is generally recommended to lower your intake or consume healthy unsaturated fats instead.
Potassium-rich foods
Potassium is important in lung function and potassium deficiencies can cause issues with breathing.
Many foods are high in potassium, including:
Avocados
Sweet potatoes
Spinach
Bananas
Oranges
Watermelon
Beans
Legumes
Butternut squash
Dried apricots
Beets
Fish
Can a Low Carb Diet Help COPD?
In general, how nutrition can be used to manage lung disease has not been well-researched.
However, we recommended reading this article on how low carb diets can affect a range of factors influencing COPD, such as inflammation, high blood glucose asthma.
Quoting from that article,
Numerous studies have documented the effects of low carb diets improving lung function in patients with lung disease, both in acute and chronic disease states. In addition, the anti-inflammatory and glucose-lowering effects of eating low carbohydrate diets have been well-documented. This could translate into fewer bacterial infections in the lungs, fewer exacerbations, and improved outcomes.
For patients with limited ventilatory reserve, even a small improvement in lung function may be clinically relevant.
What’s the Best Diet for COPD?
This diet plan will combine both the Mediterranean diet and its researched benefits with the benefits of a lower carbohydrate plan. This will still include plenty of complex carbohydrates.
Many experts recommend choosing a Mediterranean diet to follow both because of how healthy it is and how sustainable it is to follow over the long-term. US News ranked it as the number 1 diet.
Many credible organizations suggest following a Mediterranean diet for longevity and health. These include:
Many studies find very positive feedback from people following the Mediterranean diet across a number of different health markers. We’ve listed some studies alongside the health conditions below.
Lower risk of cardiovascular events, coronary heart disease, (9, 10)
Heat 1 tbsp oil in a pan and add the tomatoes. While they are cooking, beat the eggs in a jug and add the milk, black pepper, and basil.
Remove the tomatoes from the pan and place on the plates. Add the oil, spinach and egg mixture to the pan, stirring occasionally until the eggs scramble. Once set, add to the plates and serve.
Lunch: Mixed Bean Salad
Nutrition
Calories – 240
Protein – 11g
Carbs – 22g
Fat – 12g
Prep time + cook time: 10 minutes
Ingredients (for 2 people)
145g jar artichoke heart in oil
½ tbsp sundried tomato paste
½ tsp red wine vinegar
200g can cannellini beans, drained and rinsed
150g pack tomatoes, quartered
Handful Kalamata black olives
2 spring onions, thinly sliced on the diagonal
100g feta cheese, crumbled
Instructions
Drain the jar of artichokes, reserving 1-2 tbsp of oil. Add the oil, sun-dried tomato paste and vinegar and stir until smooth. Season to taste.
Chop the artichokes and tip into a bowl. Add the cannellini beans, tomatoes, olives, spring onions and half of the feta cheese. Stir in the artichoke oil mixture and tip into a serving bowl. Crumble over the remaining feta cheese, then serve.
Dinner: Salmon Harissa Yogurt
Nutrition
Calories – 485
Protein – 48g
Carbs – 34g
Fat – 12g
Prep & cook time: 25 minutes
Ingredients (for 2 people)
50g couscous
2 tbsp sultanas
small bunch coriander, chopped
1 tsp ground cinnamon, plus a pinch
200ml hot vegetable stock
1 tbsp honey
1 tbsp olive oil
2 salmon fillets
1 tbsp harissa paste
170g Greek yogurt
Instructions
Heat the grill. Put the couscous, sultanas, most of the coriander, 1 tsp cinnamon & seasoning into a bowl. Pour over hot vegetable stock and set aside for 5 minutes.
Mix together cinnamon, honey & oil. Put salmon on a baking tray, spread over the honey mixture and season. Cook under grill for 8 minutes until the fish is cooked through.
Meanwhile, swirl together the harissa and yogurt. Fluff up the couscous with a fork and serve with the fish and yogurt. Sprinkle with the remaining coriander.
Heat the oil in a frying pan, cook onions for a few minutes before adding the garlic, red chilli and lemon zest.
Add sardines and heat for a few minutes until warm.
Toast the bread. Add parsley and a squeeze of lemon juice to the sardines. Divide between toast before serving.
Lunch: Panzanella Salad
Nutrition
Calories – 452
Protein – 6g
Carbs – 37g
Fat – 25g
Prep time + cook time: 10 minutes
Ingredients (for 2 people)
400g tomatoes
1 garlic clove, crushed
1 tbsp capers, drained and rinsed
1 ripe avocado, stoned, peeled and chopped
1 small red onion, very thinly sliced
2 slices of brown bread
2 tbsp olive oil
1 tbsp red wine vinegar
small handful basil leaves
Instructions
Chop the tomatoes and put them in a bowl. Season well and add the garlic, capers, avocado and onion. Mix well and set aside for 10 minutes.
Meanwhile, tear the bread into chunks and place in a bowl. Drizzle over half of the olive oil and half of the vinegar. When ready to serve, scatter tomatoes and basil leaves and drizzle with remaining oil and vinegar. Stir before serving.
Dinner: Greek Salad Omelette
Nutrition
Calories – 369
Protein – 15g
Carbs – 10g
Fat – 21g
Prep time + cook time: 25 minutes
Ingredients (for 2 people)
4 eggs
handful of parsley leaves, chopped
1 tbsp olive oil
1 red onion
100g cherry tomato,
handful black olives
50g feta cheese, crumbled
Instructions
Heat the grill to high. Whisk the eggs in a bowl with the chopped parsley, pepper and salt. Heat the oil in a frying pan, then fry the onion over a high heat for about 4 minutes until they start to brown. Add the tomatoes and olives and cook for about 2 minutes.
Turn the heat to medium & add the eggs, cooking them for about 2 minutes, stirring until they begin to set. Add feta, then place the pan under the grill for 5-6 minutes until the omelette is golden. Cut into wedges and serve.
Whizz berries, yogurt and milk together until smooth. Stir through porridge oats and pour into glasses. Serve with a drizzle of honey.
Lunch: Tomato and Watermelon Salad
Nutrition
Calories – 177
Protein – 5g
Carbs – 13g
Fat – 13g
Prep time + cook time: 5 minutes
Ingredients (for 2 people)
1 tbsp olive oil
1 tbsp red wine vinegar
¼ tsp chilli flakes
1 tbsp chopped mint
120g tomatoes, chopped
250g watermelon, cut into chunks
50g feta cheese, crumbled
Instructions
For the dressing, Mix the oil, vinegar, chilli flakes and mint and then season.
Put the tomatoes and watermelon into a bowl. Pour over the dressing, add the feta, then serve.
Dinner: Grilled Aubergine Slices with Hummus
Nutrition
Calories – 552
Protein – 17g
Carbs – 49g
Fat – 37g
Prep & cook time: 25 minutes
Ingredients (for 2 people)
1 aubergine, sliced lengthways
2 tbsp olive oil
2 slices brown bread
150g hummus
50g walnuts, toasted
40g parsley, leaves chopped
100g cherry tomatoes, quartered
juice ½ lemon
Instructions
Lay aubergine on baking sheet. Add olive oil, then season. Grill for 15 minutes, turning twice until cooked through. Whiz bread into crumbs.
Spread hummus on aubergine slices. Tip breadcrumbs onto a plate, then press the hummus side of the aubergine into the crumbs to coat. Grill again, crumbside up, for 3 minutes. until golden.
Add walnuts, parsley & tomatoes in a bowl, season, then add lemon juice. Serve with salad.
1 cucumber, peeled, deseeded, then roughly chopped
½ red onion, thinly sliced
16 Kalamata olives
1 tsp dried oregano
50g feta cheese, crumbled
2 tbsp olive oil
Instructions
Place all of the ingredients in a large bowl and lightly season.
Serve with wholemeal bread (optional)
Dinner: Chicken & Peach Fusion
Nutrition
Calories – 384
Protein – 26g
Carbs – 20g
Fat – 22g
Prep time + cook time: 25 minutes
Ingredients (for 2 people)
200g chicken breasts
2 tbsp olive oil
2 ripe peaches, stoned and cut into quarters
2 tsp red wine vinegar
½ tbsp clear honey
½ red chilli, finely chopped
55g bag herb salad
50g feta cheese, crumbled
Broccoli/green beans to serve (optional)
Instructions
Heat a frying pan. Place the chicken in ½ tbsp of oil, and season. Cook for 3-4 minutes on each side until cooked through. Add to a plate.
Place peach slices in ½ tbsp oil with black pepper. Grill for 1-2 minutes each side.
Mix the remaining olive oil, vinegar, honey and chilli. Toss with the salad leaves. Arrange the chicken with the peach slices on top and scatter with feta before serving.
2 carrots, halved lengthways and sliced with a peeler
35g bag rocket (arugula)
1 avocado, stoned, peeled and sliced
1 tbsp olive oil
Instructions
Cut the segments from 1 of the oranges and put in a bowl with the carrots, rocket and avocado. Whisk together the orange juice, zest and oil. Toss through the salad, and season.
Dinner: Spicy Tomato Baked Eggs
Nutrition
Calories – 417
Protein – 19g
Carbs – 45g
Fat – 17g
Prep time + cook time: 25 minutes
Ingredients (for 2 people)
1 tbsp olive oil
2 red onions, chopped
1 red chilli, deseeded & chopped
1 garlic clove, sliced
small bunch coriander, stalks and leaves chopped separately
Heat the oil in a frying pan, add the eggs and cook, swirling them occasionally. After a few minutes, scatter the feta and tomatoes. Cook for another minute before serving.
Instructions
Heat the oil in a frying pan with a lid, then cook the onions, chili, garlic and coriander stalks for 5 minutes until soft. Stir in the tomatoes, then simmer for 8-10 minutes.
Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with bread.
Dinner: Moussaka
Nutrition
Calories – 457
Protein – 36g
Carbs – 18g
Fat – 24g
Prep time + cook time: 30 minutes
Ingredients (for 2 people)
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
500g lean beef mince
1 aubergine
2 tbsp tomato purée
2 tsp ground cinnamon
200g pack feta cheese, crumbled
Fresh mint
Brown bread, to serve (optional)
Instructions
Heat the oil in a pan. Add the onion and garlic and fry until soft. Add the mince and fry for 3-4 minutes until browned.
Tip the tomatoes into the pan and stir in the tomato purée and cinnamon, then season. Leave the mince to simmer for 20 minutes. Add the aubergine half way through.
Sprinkle the feta and dried mint over the mince. Serve with toasted bread.
Heat grill to medium. Rub the chicken with 1 tsp of the olive oil and the paprika. Cook for 4-5 minutes each side until lightly charred and cooked through.
Mix the salad ingredients together, season and add the rest of the oil. Thickly slice the chicken and serve with the salad.
COPD Diet Shopping List
This shopping list corresponds exactly to the 7-day COPD diet plan, serving 2 people. No snacks are included.
Your journey doesn’t end after 7 days of healthy Mediterranean low carb recipes. It’s about finding recipes that can become staples in your household and creating eating habits that actually last.
We would like to take a moment to note that this post is for information purposes only. It does not claim to provide medical advice or to be able to treat any medical condition. It makes no claims in respect to weight loss, either in terms of the amount or rate at which weight loss could be achieved. If you have any concerns regarding your health please contact your medical practitioner before making changes.