Dietary Factors and Diverticulitis Risk

Introduction to Diverticulitis Prevention

The American Gastroenterological Association recommends a prudent dietary pattern, high in fiber from fruits, vegetables, whole grains, and legumes, and low in red meat and sweets, to decrease the risk of incident diverticulitis, with a strength of evidence considered very low quality for preventing recurrent diverticulitis 1, 2, 3
A high-quality diet, rather than fiber supplements, is crucial for preventing diverticulitis, as the protective effect comes from whole food sources of fiber, particularly from fruits and vegetables 1, 2, 3
Vegetarian diets are associated with decreased diverticulitis risk, according to the American Gastroenterological Association 1, 2

Genetics account for 40-50% of diverticulitis risk, with siblings having three times higher risk than the general population, as stated by the American Gastroenterological Association 1, 2, 3
Regular NSAID use, particularly non-aspirin NSAIDs, increases diverticulitis risk, according to the American Gastroenterological Association 1, 2
Opiate analgesics and corticosteroids are associated with diverticulitis and perforation, as reported by the American Gastroenterological Association 1, 2
Obesity, particularly central obesity, and weight gain increase diverticulitis risk, as stated by the American Gastroenterological Association 1, 2
Alcoholism, but not moderate alcohol consumption, increases diverticulitis risk, according to the American Gastroenterological Association 1, 2

For patients with a history of diverticulitis, consuming a high-quality diet, achieving or maintaining normal BMI, engaging in routine physical activity, and avoiding smoking can reduce recurrence risk, as recommended by the American Gastroenterological Association 1, 2, 3, 4
Patients should not be advised to avoid nuts, seeds, corn, or popcorn, as this outdated recommendation lacks evidence and may reduce overall fiber intake, according to the American Gastroenterological Association 1