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Introduction
Diverticular disease is an umbrella term for diverticulosis and diverticulitis. It is a condition that results in the formation of small pouches (called the diverticulum) that bulge out from the lining of the large intestine (colon).
This diet sheet is aimed to provide you with some general recommendations on dietary changes you may make if you have diverticular disease. If you have any other medical conditions which may make it difficult or unsafe to makes these changes then please speak to your medical team or your dietitian.
Common terminology explained:
| Diverticulum | A small pouch which bulges out from the wall of the large intestine (colon). |
| Diverticula | More than one diverticulum that form in the lining of the large intestine. |
| Diverticular disease | The presence of diverticula accompanied by symptoms such as, abdominal pain, bloating or change in bowel habit. |
| Diverticulosis | The presence of diverticula in the lining of the large intestine without any symptoms. It is a very common condition that can develop as you get older. Most people have no symptoms and only know they have them after having a scan for another reason. |
| Diverticulitis | This occurs when the pouches become inflamed or infected. Symptoms may include constant severe abdominal pain, a high temperature, a change in bowel habit and mucus or blood in your stools. |
Dietary management and treatment of Diverticulosis
(management of diverticulitis on following pages)
A high fibre diet is recommended to reduce symptoms and prevent diverticulitis.
Fibre can help to bulk and soften stools to keep bowels opening regularly. A lack of dietary fibre can result in small, hard stools which are difficult to pass through the bowel and lead to constipation. The increased pressure to move these hard stools through the large intestine can result in the stools being lodged inside the pouches, which may result in inflammation and diverticulitis. A high fibre diet can also prevent further diverticula from developing.
Adults should aim to eat 30g of fibre a day. It is important to increase fibre in your diet slowly over a period of two to three weeks, to help avoid bloating and discomfort. High fibre foods contain >6g fibre per 100g. Foods which are a good source of fibre contain >3g fibre per 100g.
It is important to drink plenty of fluids alongside a high fibre diet. You should aim for 6-8 cups (1.5-2 litres) a day.
You should aim to maintain a healthy balanced diet and not be too restrictive. For more information on what is recommended to be healthy and balanced diet please refer to “The Eatwell Guide” (see link on following pages).
| Bread | Wholemeal, brown or granary, rye, oatcakes, rye crackers (Ryvita), chapatti or naan bread made with wholegrain flour. |
| Cereals | Porridge oats, muesli, granola, Branflakes, wheat biscuits (Weetabix), shredded wheat, bran sticks (All Bran) |
| Grains | Wholemeal pasta, brown rice, bulgur wheat, brown rice, quinoa, barley |
| Pulses | Chickpeas, spilt peas, beans- including baked beans, lentils, dhal |
| Fruits | All varieties including fresh, dried, frozen, tinned. |
| Vegetables | All varieties including fresh, dried, frozen, tinned, vegetable soup. |
| Nuts & Seeds | All varieties, including linseeds, chia seeds, pumpkin seeds, nuts - some people with diverticular disease avoid whole nuts and seeds but there is limited evidence to suggest eating these increases the risk of diverticulitis. |
| Pudding & Snack options | Puddings containing fresh and dried fruit, carrot halwa, oat-based crumble toppings, wholewheat biscuits, flapjack, muesli bars, fruit bars with dates, chocolate coated nuts and dried fruits, root vegetable crisps. |
Tips to increase your intake of fibre
- Aim to consume at least 5 portions of fruits and vegetables a day. 1 portion is equivalent to 80g fresh fruit/vegetable or 30g dried fruit.
- Eat the fruit or vegetable skins as well as the flesh, e.g. apple/pear skin, potato skin.
- Add lentils or beans to sauces/meat dishes, e.g. making Bolognese with ½ beef and ½ lentils.
- Serve side salads with main meals.
- Switch from white bread, pasta and rice to wholemeal or multigrain options.
- Aim to include at least one high fibre food per meal.
- Choose fruit for pudding and snacks, for example puddings with oat-based crumble toppings, wholegrain biscuit bases, nut butters with fruit.
Increase your fibre intake slowly and consistently to allow your digestive system to adjust.
Sample high fibre meal plan
This plan includes some examples and is to be used as a guide only
Breakfast
- Porridge oats with milk, topped with fresh/dried fruit
- Bran flakes with milk and raisins
- Multigrain or wholemeal bread with butter and jam, and a piece of fruit
Lunch
- Sandwich made with wholemeal bread and served with a piece of fruit
- Jacket potato (with skin) with baked beans and salad
- Wholemeal chapatti with vegetable curry
Evening Meal
- Spaghetti Bolognese made with vegetables such as, mushrooms, courgette, carrots, peppers or lentils served with wholemeal pasta.
- Dhal with brown rice and side salad
- Chicken/beef casserole with added vegetables and beans, served with new potatoes (skin on)
Desserts
- Yoghurt with fresh fruit
- Apple crumble with oat-based crumble and custard.
- Carrot halwa with added nuts and raisins.
Snacks
- Fruit
- Vegetable sticks and houmous
- Oatcakes with peanut butter
- Rye crackers with cheese spread
- Flapjack
Dietary management and treatment of Diverticulitis
Your doctor may advise you to take antibiotics and pain medication to help you recover from diverticulitis. Here are some dietary recommendations that can aid with symptom management:
During this active stage of the disease it is important to follow a low fibre diet.
However, if your symptoms are very severe your doctor may recommend complete bowel rest (liquid diet) or a bland diet (avoiding irritants such as spices and alcohol). Your medical team should advise you if this is required and specify how long this is required for.
Once your symptoms ease, you should gradually resume your normal high fibre diet. It is important not to continue a low fibre diet for longer than necessary, as it does not contain enough fruits or vegetables for good health.
Examples of foods low in fibre
| Bread | White bread or rolls, breadsticks, cream crackers, crumpets, scones, chapatti made with white flour, pastries without nuts (e.g. croissant) |
| Cereals | Cornflakes, puffed rice (e.g. Rice Krispies, coco pops) |
| Grains | White pasta, white rice, noodles |
| Fruits |
Fruit juice (without ‘bits’) Soft canned fruit such as peaches, pears and mandarin. Small portion of fresh ripe fruits without skin or seeds e.g. apple, pear, banana |
| Vegetables | Cooked and peeled root vegetables without seeds, pips or skins such as carrots, parsnip and potato |
| Meat and alternatives |
All meat and fish (be careful to avoid gristle, skin and fish bones). Tofu and eggs |
| Dairy | All cheese, milk, cream, butter/spreads and smooth yoghurts without fruit |
| Soups and sauce | Smooth soup, gravy, milk or cheese sauce, sieved tomato sauces including passata and tomato puree |
| Desserts | Plain sponge cake, Swiss roll, custard, ice cream, rice pudding, jelly |
| Other | Potato crisps, sweets, chocolate, seedless jam, rich tea biscuits, tapioca. |
Sample low fibre meal plan
This plan includes some examples and is to be used as a guide only
Breakfast
- Corn flakes with milk
- White bread or crumpets with butter and seedless jam
Lunch
- Sandwich made with white bread with cheese and ham filling
- Scrambled egg or tinned sardines on white toast
- Chapatti made with white flour, served with paneer
Evening Meal
- Chicken in a smooth tomato sauce served with white pasta and cheese
- Chicken curry served with white rice
- Chicken or beef casserole with cooked carrots (no skin) and mashedpotato
Snacks
- Smooth yoghurt
- Small portion of soft tinned fruit
- Plain scone
- Rich tea biscuit
- Cream crackers with cheese/butter
Useful Resources:
NHS:
https://
Eat well Guide:
https://www.nhs.uk/live-well/eat-well/food-guidelines-and-foodlabels/the-eatwell-guide/
GUTS UK!:
https://
Contact us
If you have any queries relating to this information, please contact the Dietetics service.
About this information
Service:
Dietetics
Reference:
DT/038
Approval date:
1 July 2025
Review date:
1 July 2028
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Important note
This page provides general information only. It is developed by clinical staff and is reviewed regularly every 3 years for accuracy. For personal advice about your health, or if you have any concerns, please speak to your doctor.