Vegetable Broth vs. Bone Broth: What's Best for People with CF?

By Kay Vavrina, RD

Broths are often marketed as a “gut-healing” or wellness staple, but for people with cystic fibrosis (CF), the best choice depends on nutritional needs, digestion, and personal tolerance.

Vegetable Broth

Vegetable broth is made by simmering vegetables, herbs, and spices in water over time. It’s light, hydrating, and generally easy to digest.

Potential benefits for people with CF:

  • Gentle on the GI tract
  • Hydration support, especially with added salt
  • Contains antioxidants and phytonutrients from vegetables

Limitations:

  • Very low in calories, protein, and fat
  • Not nutritionally sufficient on its own for CF energy needs

Best used when experiencing: nausea, GI discomfort, or as a base for soups that will be fortified with protein, fats, or starches.

Bone Broth

Bone broth is simmered for longer than vegetable broth using bones and connective tissue. This results in a richer broth with some protein and minerals.

Potential benefits for CF:

  • Provides small amounts of protein
  • Naturally higher in sodium
  • More satisfying than vegetable broth

Considerations:

  • Fat content varies and may worsen GI symptoms for some
  • Not all bone broths are created equal, many store-bought versions are still low in protein

Best used when: appetite is improving, energy needs are higher, or as a nutrient-dense soup base with added carbs and fats.

The CF Takeaway

There’s no “better” broth—only better timing and customization.

  • Vegetable broth = gentle, hydrating, supportive during GI stress, contains antioxidants and phytonutrients
  • Bone broth = helpful when tolerated, may contain more protein

Neither should replace meals. For CF, broths work best as a starting point, using oil, cream, protein, grains, or blended vegetables as additions to meet nutrition goals and make a balanced meal is a nutritional win.

If you’re unsure which fits your current needs, a CF dietitian can help tailor choices based on symptoms, enzyme use, and overall intake.