Managing diverticula: dietary changes for a more comfortable life

Diverticulosis is an anatomical condition with increasing incidence. Diverticula are common findings during screening colonoscopies, making diagnosis and treatment challenging in routine clinical practice. Nutritional factors have been identified as significant risk factors, and it has been suggested that diets recommended for the prevention of cardiovascular and other chronic diseases may also positively influence the clinical course of diverticulosis.

To analyse dietary patterns in various groups of patients with diverticular disease and to identify potential differences that may affect the types of symptoms presented.

A group of 100 patients, including 71 women and 29 men aged 40 to 90 years, were analysed using the FFQ-6 form and a 24-hour nutritional interview. The most common condition among individuals with diverticulosis was symptomatic uncomplicated diverticular disease (SUDD), which occurred with similar frequency in both sexes.

Analysis of dietary components revealed higher fat intake in the SUDD group and reduced vitamin E consumption, particularly in the group with segmental colitis associated with diverticulosis (SCAD). Additionally, there was a significant reduction in the intake of calcium, magnesium, and zinc across all analysed groups, along with a nearly one-third reduction in dietary fibre intake.

Based on the nutritional data, the factors that may contribute to the development of diverticular disease include high intake of animal protein, fat, cholesterol, deficiencies in microelements such as zinc, excess sodium, and excessive consumption of B vitamins, particularly vitamin B₆.