Manage Diverticulosis and Prevent Flare-Ups With This Expert-Approved Diet
Plus experts reveal what to eat to soothe your GI tract during an attack
Abdominal pain and changes in digestive habits are symptoms associated with a range of gastrointestinal issues. One potential condition is diverticulosis, which we become more at risk of as we age. In fact, 30 percent of Americans over 50 years old (and half of adults over 60) have diverticulosis. And that number climbs to 75 percent for those over age 80. We asked our experts to explain what diverticulosis is, how it can develop into diverticulitis and how your diet can help prevent uncomfortable flares.
Diverticulosis vs. diverticulitis
Diverticula are saclike pouches of the inner layer of the colon that protrude sporadically through the muscle wall of the colon, explains Michael Schopis, MD, Gastroenterologist at Manhattan Gastroenterology.
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Diverticulosis by itself does not cause any symptoms, but it can lead to a more serious condition known as diverticulitis. This occurs when the diverticula become infected and inflamed. Common symptoms include abdominal pain, fever, nausea, vomiting, changes in stool (most often constipation but occasionally diarrhea), says Dr. Schopis.
This condition is more rare, as four percent of those with diverticula develop diverticulitis, says Dr. Schopis. It is most common in women and older adults.
How diet impacts diverticulosis and diverticulitis
Experts agree age, genetics and being overweight are all risk factors for diverticulosis. Of course regular exercise, maintaining a healthy weight and avoiding smoking or excess alcohol consumption reduces your risk, Dr. Schopsis says.
And while the condition can’t be entirely prevented, it can be managed effectively with the right diet. Here’s what you should consider adding to your diet (and what to cut back on) to reduce symptoms of both diverticulosis and diverticulitis.
The best diet for diverticulitis and diverticulosis
Foods that are both high in fiber and relatively low in fat content have been shown to decrease the risk of developing diverticulitis, says Dr. Schopis. In general, he says, getting more than 23 grams of fiber per day seems to have a protective effect against episodes. Also important: Drinking enough water, which aids in digestion and boosts the benefits of fiber.
While foods like popcorn, nuts and seeds were once thought to trigger diverticulitis flares, doctors say that theory has been largely disproven due to a lack of evidence.
How to adjust your diet if you have a diverticulitis flare-up
If you experience diverticulitis or frequent flares, you should switch to a temporary soft diet for “bowel rest,” says Carmen Fong, MD, FACS, colorectal surgeon and author of Constipation Nation: What to Know When You Can’t Go.
“This is to rest the bowels so that there’s not a lot of irritants going though it so it can heal,” she explains. “At this time, easy to digest foods like pasta, [white] rice, potatoes, smoothies and lots of soups and fluids are best.”
After a diverticulitis attack has subsided, slowly transition to a diet that includes more solid foods like fruits, vegetables, whole grains, legumes (beans, peas, lentils, chickpeas), nuts and seeds, says Michelle Routhenstein, MS RD CDCES CDN, Preventive Cardiology Dietitian at EntirelyNourished.com.
Foods to avoid with diverticulitis and diverticulosis
No food has been proven to directly cause diverticulitis flares, but a diet high in red meat (more than three meals per week), foods high in fat and heavy alcohol intake have all been associated with diverticulitis, notes Dr. Schopis.
“We do not know for sure why these specific items may lead to diverticulitis, but the leading theories suggest these items either lead to decreased blood flow to the diverticula or increase the pressure inside the diverticula, which leads to inflammation and subsequent infection,” he explains.
It is also believed that diverticulitis is most common in the Western World because of the “Standard American Diet,” which leans toward ultra-processed foods, sugary snacks and drinks, adds Supriya Rao, MD, Board-Certified Obesity Doctor, Gastroenterologist and Director of Medical Weight Loss at Lowell General Hospital and Clinical Assistant Professor at Tufts University School of Medicine.
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