Diverticulitis Diet: Complete Food Guide for Flare-Ups & Recovery
When diverticulitis strikes, eating becomes scary. Every meal feels like a gamble. What if you eat the wrong thing and make it worse? What if you don’t eat enough and slow healing?
The truth: Your diet needs to change as you heal. What helps during an acute flare will harm you long-term if you stay on it too long. What’s dangerous during a flare becomes essential for prevention after recovery.
This guide walks you through exactly what to eat during each phase of diverticulitis, with specific foods, portion sizes, sample meal plans, and recipes.
The Three Phases of Diverticulitis Diet
Your digestive tract needs different support at different stages. Think of it like healing a broken bone: first you immobilize it, then you gradually add movement, then you strengthen it.
| Phase | Duration | Goal | Fiber Target |
|---|---|---|---|
| Acute Flare | 2-5 days | Rest the bowel, reduce inflammation | 0-10g daily |
| Recovery | 5-14 days | Gentle reintroduction, support healing | 10-20g daily |
| Long-Term Prevention | Ongoing | Prevent future flares, promote regularity | 25-35g daily |
Critical mistake: Staying on the acute flare diet too long. A low-fiber diet is therapeutic short-term but harmful long-term. After recovery, you need HIGH fiber to prevent recurrence.
Phase 1: Acute Flare Diet (Days 1-5)
Goal: Bowel Rest
During an acute flare, your colon is inflamed and needs minimal work. Think of this as putting your bowel on bed rest.
Step 1: Clear Liquids (Days 1-2 or while symptoms are severe)
What counts as clear liquid:
| Allowed | Avoid |
|---|---|
| Water | Any liquids with pulp |
| Broth (chicken, beef, vegetable—strained) | Milk and dairy |
| Apple juice (no pulp) | Orange juice with pulp |
| White grape juice | Alcohol |
| Tea (black, green, herbal—no milk) | Caffeine if it worsens diarrhea |
| Sports drinks (clear, like Gatorade) | Carbonated beverages if they cause bloating |
| Gelatin (no fruit pieces) | Smoothies with seeds |
| Ice pops (no fruit pieces) | Anything solid |
Important: Clear liquids provide hydration but NOT nutrition. Do not stay on clear liquids longer than 2-3 days without medical supervision.
Signs you’re ready to advance:
- Pain is decreasing
- Fever has resolved
- You feel hungry
- Nausea has improved
Step 2: Full Liquids (Days 2-4 as symptoms improve)
Add to clear liquids:
| Add These | Examples |
|---|---|
| Dairy | Lactose-free milk, lactose-free yogurt, kefir |
| Protein shakes | Whey or plant-based protein powder (no added fiber) |
| Cream soups | Strained cream of chicken, potato soup (no vegetable pieces) |
| Pudding | Vanilla or chocolate pudding (no nuts or fruit pieces) |
| Ice cream | Plain vanilla or chocolate (no chunks, moderate lactose) |
| Eggs | Scrambled or boiled (soft, well-cooked) |
Sample Full Liquid Day:
| Meal | What to Eat |
|---|---|
| Breakfast | Lactose-free yogurt with honey, herbal tea |
| Mid-morning | Protein shake with water |
| Lunch | Strained cream of potato soup, gelatin cup |
| Afternoon | Ice pop, lactose-free milk |
| Dinner | Scrambled eggs (soft), strained broth, pudding |
| Evening | Kefir drink |
Step 3: Low-Fiber Solids (Days 4-7 as pain subsides)
Fiber target: 10-15g daily
Grains (refined, low-fiber):
| Food | Serving | Fiber |
|---|---|---|
| White rice | 1 cup cooked | 0.6g |
| White bread | 1 slice | 0.8g |
| Regular pasta | 1 cup cooked | 2g |
| Cream of Wheat | 1 cup cooked | 0.5g |
| Saltine crackers | 5 crackers | 0.3g |
| Plain bagel | 1 small | 1.5g |
Proteins:
| Food | Serving | Notes |
|---|---|---|
| Eggs | 1-2 eggs | Soft-cooked, not fried crispy |
| Chicken | 3-4 oz | Skinless, baked or poached |
| Fish | 3-4 oz | White fish (cod, tilapia), baked |
| Tofu | 1/2 cup | Soft or silken tofu |
| Turkey | 3-4 oz | Ground or sliced, no skin |
Vegetables (well-cooked, no skins):
| Food | Serving | Fiber |
|---|---|---|
| Carrots | 1/2 cup cooked | 2g |
| Green beans | 1/2 cup cooked | 2g |
| Squash | 1/2 cup cooked | 1.5g |
| Potatoes | 1/2 cup mashed (no skin) | 1.5g |
| Spinach | 1/2 cup cooked | 2g |
Fruits (cooked or canned, no skins/seeds):
| Food | Serving | Fiber |
|---|---|---|
| Applesauce | 1/2 cup | 1.5g |
| Canned peaches | 1/2 cup | 1g |
| Banana | 1 small (ripe) | 3g |
| Melon | 1/2 cup | 0.8g |
Foods to AVOID during acute flare:
| Category | Avoid |
|---|---|
| Whole grains | Brown rice, whole wheat bread, quinoa, oats |
| Raw vegetables | Salads, crudités, any raw produce |
| High-fiber fruits | Berries, apples with skin, dried fruit |
| Legumes | Beans, lentils, chickpeas |
| Nuts and seeds | All nuts, seeds, nut butters |
| Tough meats | Steak, pork chops, processed meats |
| Spicy foods | Hot peppers, curry, spicy sauces |
| Gas-producing foods | Broccoli, cabbage, cauliflower, onions |
Phase 2: Recovery Diet (Days 5-14)
Goal: Gradual Fiber Reintroduction
As inflammation subsides, slowly add fiber back. Too fast = gas and bloating. Too slow = prolonged constipation risk.
Fiber target: Increase by 2-3g per day until reaching 20-25g
The 10% Rule: Increase fiber by no more than 10% per day to minimize gas and bloating.
Foods to Add in Recovery Phase
Grains (start introducing whole grains):
| Food | Serving | Fiber | When to Add |
|---|---|---|---|
| Oatmeal | 1/2 cup dry | 4g | Day 5-7 |
| Quinoa | 1/2 cup cooked | 2.5g | Day 7-10 |
| Brown rice | 1/2 cup cooked | 1.8g | Day 7-10 |
| Whole wheat bread | 1 slice | 2-3g | Day 10-14 |
| Bran cereal | 1/2 cup | 5-7g | Day 10-14 |
Vegetables (expand variety):
| Food | Serving | Fiber | Notes |
|---|---|---|---|
| Broccoli | 1/2 cup cooked | 2.5g | Start with florets only |
| Cauliflower | 1/2 cup cooked | 1.5g | May cause gas |
| Brussels sprouts | 1/2 cup cooked | 2g | Introduce slowly |
| Sweet potato | 1/2 cup with skin | 3g | Well-cooked |
| Asparagus | 1/2 cup cooked | 1.5g | Tips only initially |
Fruits (add more variety):
| Food | Serving | Fiber | Notes |
|---|---|---|---|
| Blueberries | 1/4 cup | 1g | Start with cooked |
| Strawberries | 1/4 cup | 1g | Chop finely |
| Pear | 1/2 fruit (no skin initially) | 3g | Ripe, soft |
| Orange | 1 small | 3g | Remove membranes |
Sample Recovery Phase Day:
| Meal | Menu | Fiber |
|---|---|---|
| Breakfast | Oatmeal (1/2 cup) with banana, lactose-free milk | 6g |
| Snack | Lactose-free yogurt with 1/4 cup blueberries | 2g |
| Lunch | Chicken sandwich on white bread, cooked carrots | 4g |
| Snack | Applesauce with a few crackers | 2g |
| Dinner | Baked fish, white rice, well-cooked green beans | 4g |
| Total | ~18g |
Phase 3: Long-Term Prevention Diet (After Full Recovery)
Goal: Prevent Future Flares with High Fiber
This is the most important phase for long-term health. After recovery, you need MORE fiber than before your flare.
Fiber target: 25-35 grams daily
Complete High-Fiber Food List
Grains:
| Food | Serving | Fiber |
|---|---|---|
| Oatmeal (old-fashioned) | 1 cup cooked | 6g |
| Quinoa | 1 cup cooked | 5g |
| Brown rice | 1 cup cooked | 3.5g |
| Whole wheat pasta | 1 cup cooked | 6g |
| Barley | 1 cup cooked | 6g |
| Bulgur | 1 cup cooked | 8g |
| Whole wheat bread | 1 slice | 2-3g |
| Bran flakes | 3/4 cup | 7g |
| Popcorn | 3 cups | 3.5g |
| Chia seeds | 2 tbsp | 10g |
| Ground flaxseed | 2 tbsp | 4g |
Legumes (excellent fiber sources):
| Food | Serving | Fiber |
|---|---|---|
| Lentils | 1/2 cup cooked | 8g |
| Black beans | 1/2 cup cooked | 7.5g |
| Kidney beans | 1/2 cup cooked | 7g |
| Chickpeas | 1/2 cup cooked | 6g |
| Split peas | 1/2 cup cooked | 8g |
| Edamame | 1/2 cup | 4g |
Vegetables:
| Food | Serving | Fiber |
|---|---|---|
| Broccoli | 1 cup cooked | 5g |
| Brussels sprouts | 1 cup cooked | 4g |
| Carrots | 1 cup cooked | 5g |
| Artichoke | 1 medium | 7g |
| Sweet potato | 1 medium with skin | 4g |
| Acorn squash | 1 cup cooked | 9g |
| Green peas | 1 cup cooked | 9g |
| Spinach | 1 cup cooked | 4g |
| Kale | 1 cup cooked | 3g |
Fruits:
| Food | Serving | Fiber |
|---|---|---|
| Raspberries | 1 cup | 8g |
| Blackberries | 1 cup | 8g |
| Pear | 1 medium with skin | 6g |
| Apple | 1 medium with skin | 4.5g |
| Banana | 1 medium | 3g |
| Orange | 1 medium | 3g |
| Strawberries | 1 cup | 3g |
| Blueberries | 1 cup | 4g |
| Prunes | 3 prunes | 2g |
| Kiwi | 2 kiwi | 2g |
Nuts and Seeds:
| Food | Serving | Fiber |
|---|---|---|
| Almonds | 1 oz (23 nuts) | 3.5g |
| Walnuts | 1 oz (14 halves) | 2g |
| Pistachios | 1 oz (49 nuts) | 3g |
| Chia seeds | 2 tbsp | 10g |
| Ground flaxseed | 2 tbsp | 4g |
| Pumpkin seeds | 1 oz | 2g |
| Sunflower seeds | 1 oz | 3g |
Sample High-Fiber Prevention Day (25-35g target)
| Meal | Menu | Fiber |
|---|---|---|
| Breakfast | Oatmeal (1 cup cooked) with 1 tbsp chia seeds, 1/2 cup blueberries, 1 sliced banana | 14g |
| Snack | Apple with 1 tbsp almond butter | 6g |
| Lunch | Lentil soup (1 cup), whole wheat roll, spinach salad with vegetables | 12g |
| Snack | 1/4 cup almonds, 1 pear | 8g |
| Dinner | Grilled salmon, quinoa (1 cup), roasted broccoli and Brussels sprouts | 12g |
| TOTAL | ~52g |
Note: This is a HIGH-fiber example. Build up to this level gradually over 4-6 weeks.
The Truth About Nuts, Seeds, and Popcorn
The Old Myth
For decades, doctors told patients with diverticulosis to avoid:
- Nuts
- Seeds
- Popcorn
- Corn
- Strawberries and tomatoes (because of seeds)
The theory: These small particles could get “stuck” in diverticula and trigger inflammation.
What Science Actually Shows
Multiple large studies have found:
| Study | Finding |
|---|---|
| Harvard Health Professionals Follow-Up Study (47,000+ men) | NO increased risk from nuts, corn, popcorn; men who ate the most nuts had LOWEST risk |
| European Prospective Investigation into Cancer and Nutrition | Higher fiber intake (including from grains) associated with LOWER diverticulitis risk |
| Systematic reviews | No evidence supporting nut/seed avoidance |
Current Medical Consensus
You do NOT need to avoid nuts, seeds, popcorn, or corn.
In fact, these foods may be protective because they’re high in fiber.
Exception: If YOU notice these foods trigger YOUR symptoms, avoid them personally. Individual tolerance varies.
Foods That May Increase Diverticulitis Risk
Limit or Avoid for Long-Term Prevention
| Food Category | Why | Evidence |
|---|---|---|
| Red meat | Associated with higher risk in multiple studies; may increase gut inflammation | 1.5x higher risk with high consumption |
| Processed meats | Hot dogs, bacon, deli meats linked to increased risk | Moderate evidence |
| Refined grains | White bread, white rice, low-fiber diet increases constipation | Strong evidence |
| High-fat foods | May slow gut motility, increase inflammation | Some evidence |
| Sugar-sweetened beverages | Associated with higher risk in observational studies | Some evidence |
Hydration: The Critical Partner to Fiber
Fiber without adequate water can WORSEN constipation.
Daily Fluid Goals
| Body Weight | Fluid Goal |
|---|---|
| Under 150 lbs | 8-10 cups (64-80 oz) |
| 150-200 lbs | 10-12 cups (80-96 oz) |
| Over 200 lbs | 12-14 cups (96-112 oz) |
Best choices:
- Water (primary source)
- Herbal tea
- Broth
- Diluted fruit juice
Limit:
- Caffeine (can be dehydrating)
- Alcohol (dehydrating, can irritate gut)
Sample 7-Day Meal Plan for Prevention
Week 1: Building to High Fiber
| Day | Breakfast | Lunch | Dinner | Snacks | Fiber |
|---|---|---|---|---|---|
| Mon | Oatmeal with banana and walnuts | Turkey sandwich on whole wheat, carrot sticks | Baked chicken, quinoa, roasted vegetables | Apple, yogurt | 28g |
| Tue | Greek yogurt with berries and chia seeds | Lentil soup, whole grain roll | Salmon, sweet potato, green beans | Pear, almonds | 30g |
| Wed | Whole grain toast with avocado, scrambled eggs | Leftover salmon over spinach salad | Stir-fry tofu with brown rice and vegetables | Orange, popcorn | 26g |
| Thu | Smoothie (spinach, banana, berries, protein powder) | Chicken and vegetable soup, crackers | Pork tenderloin, barley, Brussels sprouts | Apple with peanut butter | 25g |
| Fri | Bran cereal with lactose-free milk | Tuna salad on whole wheat, cucumber | Baked cod, wild rice, asparagus | Trail mix (nuts + dried fruit) | 27g |
| Sat | Pancakes (whole wheat flour) with blueberries | Leftover cod over quinoa salad | Lean beef stir-fry with vegetables and rice noodles | Berries with yogurt | 29g |
| Sun | Veggie omelet, whole grain toast | Bean and vegetable soup | Roasted chicken, acorn squash, kale salad | Smoothie | 31g |
Recipes for Diverticulitis Prevention
1. Gentle Lentil Soup (Recovery Phase)
Serves 4 | Prep: 15 min | Cook: 45 min
Ingredients:
- 1 cup dried red lentils, rinsed
- 4 cups low-sodium vegetable broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp turmeric
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Heat olive oil in a large pot over medium heat
- Add onion, carrots, and celery; cook 5-7 minutes until softened
- Add garlic, cumin, and turmeric; cook 1 minute until fragrant
- Add lentils and broth, bring to a boil
- Reduce heat, simmer 30-40 minutes until lentils are tender
- Season with salt and pepper
- Garnish with fresh parsley
- For smoother texture, blend partially with immersion blender
Gut notes: Red lentils break down easily and are gentler than larger beans. Start with 1/2 cup serving during recovery.
Fiber per serving: 9g
2. High-Fiber Breakfast Bowl
Serves 1 | Prep: 5 min | Cook: 10 min
Ingredients:
- 1/2 cup rolled oats
- 1 cup water or lactose-free milk
- 1 tbsp chia seeds
- 1 tbsp ground flaxseed
- 1/2 banana, sliced
- 1/4 cup blueberries
- 1 tbsp almond butter
- Dash of cinnamon
Instructions:
- Cook oats in water or milk according to package directions
- Stir in chia seeds and ground flaxseed
- Top with banana, blueberries, and almond butter
- Sprinkle with cinnamon
- Serve warm
Gut notes: This combination provides soluble and insoluble fiber, omega-3s, and sustained energy.
Fiber per serving: 12g
3. Quinoa Power Salad
Serves 4 | Prep: 15 min | Cook: 15 min
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
Instructions:
- Cook quinoa in water according to package directions; cool to room temperature
- In a large bowl, combine quinoa, cucumber, tomatoes, olives, onion, and parsley
- Whisk together olive oil, lemon juice, salt, and pepper
- Pour dressing over salad, toss to combine
- Top with feta cheese
- Refrigerate 30 minutes before serving (optional)
Gut notes: Quinoa is a complete protein and provides both soluble and insoluble fiber.
Fiber per serving: 5g
4. Baked Salmon with Roasted Vegetables
Serves 4 | Prep: 15 min | Cook: 25 min
Ingredients:
- 4 salmon fillets (5 oz each)
- 2 cups Brussels sprouts, halved
- 2 cups carrots, cut into chunks
- 1 red onion, cut into wedges
- 3 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 lemon, sliced
- Fresh dill
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C)
- Toss Brussels sprouts, carrots, and onion with 2 tbsp olive oil, salt, and pepper
- Spread vegetables on a baking sheet
- Roast 15 minutes
- Place salmon on the same sheet or separate pan
- Drizzle salmon with remaining olive oil, season with salt and pepper
- Top with garlic, lemon slices, and dill
- Bake 12-15 minutes until salmon flakes easily
- Serve salmon with roasted vegetables
Gut notes: Salmon provides anti-inflammatory omega-3s. Roasting vegetables makes them easier to digest than raw.
Fiber per serving: 6g (without salmon)
Common Diet Mistakes After Diverticulitis
❌ Staying on Low-Fiber Too Long
The problem: After a flare, many people stay on white bread, white rice, and broth for weeks—afraid fiber will trigger another episode.
The reality: Long-term low-fiber eating INCREASES your risk of future flares by promoting constipation.
The fix: Once acute symptoms resolve (usually 5-7 days), gradually increase fiber over 2-4 weeks until reaching 25-35g daily.
❌ Adding Fiber Too Fast
The problem: After suffering through constipation, you load up on bran cereal, beans, and fiber supplements—then get severe gas and bloating.
The reality: Your gut bacteria need time to adapt to increased fiber.
The fix: Increase fiber by 2-3g per day (about 10% increase). If gas occurs, hold steady for a few days before increasing again.
❌ Not Drinking Enough Water
The problem: You increase fiber but don’t increase fluids—fiber absorbs water and can worsen constipation.
The fix: For every 5g increase in fiber, add 1-2 cups of water daily.
❌ Avoiding ALL Potential Trigger Foods Forever
The problem: After one flare, you eliminate dozens of foods and end up eating only 10 “safe” items.
The reality: Over-restriction can lead to nutrient deficiencies and isn’t evidence-based.
The fix: After full recovery, systematically reintroduce foods. Keep a symptom diary. Only permanently avoid foods that YOU consistently react to.
❌ Ignoring Red Meat’s Impact
The problem: You love steak and eat it 4-5 times per week.
The reality: Multiple studies link high red meat consumption to increased diverticulitis risk.
The fix: Limit red meat to 1-2 times per week. Choose fish, poultry, and plant proteins more often.
Eating Out with Diverticulosis/Diverticulitis History
Restaurant Ordering Tips
| Cuisine | Safe Choices | What to Request |
|---|---|---|
| Italian | Grilled fish, polenta, pasta with marinara | Ask for no garlic; choose whole wheat pasta if tolerated |
| Mexican | Grilled chicken/fish with rice, beans (if tolerated) | Ask for no onion/garlic; limit cheese if lactose-sensitive |
| Asian | Stir-fried vegetables with rice, grilled fish | Request no MSG; ask for sauce on the side |
| American | Grilled protein, baked potato, steamed vegetables | Ask for vegetables well-cooked; skip the bread basket |
Questions to Ask Your Server
- “Can the vegetables be cooked until very soft?”
- “Is the dish made with garlic or onion?”
- “Can I substitute white rice for brown rice?” (during recovery)
- “Is the meat grilled or fried?”
The GutFeel Approach
Diet is highly individual. What triggers one person may be fine for another. Tracking helps you identify YOUR specific patterns.
GutFeel AI helps you:
- Log meals with photos and ingredients
- Track timing between eating and symptoms
- Identify personal triggers vs. general guidelines
- Monitor fiber intake and hydration
- Share reports with your gastroenterologist
Having data helps you make informed decisions—not fear-based restrictions.
FAQs
How long do I need to stay on a low-fiber diet after diverticulitis?
Typically 5-7 days during acute symptoms, then gradually increase fiber over 2-4 weeks. Staying low-fiber long-term increases recurrence risk.
Can I eat salad with diverticulosis?
Yes, after full recovery. Start with tender greens (spinach, arugula) before moving to heartier lettuces. Chew thoroughly.
Is yogurt good for diverticulitis?
Yes, yogurt with live cultures provides probiotics that support gut health. Choose lactose-free if you’re sensitive.
What’s the difference between soluble and insoluble fiber?
Soluble fiber dissolves in water, forms gel, slows digestion (oats, beans, apples). Insoluble fiber adds bulk, speeds passage (whole grains, vegetables). Both are important for prevention.
Can fiber supplements replace food fiber?
Supplements (psyllium, methylcellulose) can help you reach fiber goals but shouldn’t replace whole foods. Food fiber comes with vitamins, minerals, and phytonutrients.
How do I know if I’m eating enough fiber?
Track for 3-5 days. Goal is 25-35g daily. Signs you’re on track: regular bowel movements, formed but soft stools, minimal straining.
Will I always need to follow this diet?
After recovery, the high-fiber prevention diet becomes a lifestyle—not a temporary restriction. It’s the same diet recommended for general health.
Can probiotics help prevent diverticulitis?
Some evidence suggests certain probiotic strains may reduce inflammation and prevent recurrence, but this isn’t yet standard treatment. Discuss with your doctor.
What if I can’t tolerate high-fiber foods?
Some people have overlapping conditions (IBS, SIBO) that make high-fiber diets difficult. Work with a gastroenterologist and dietitian to find YOUR optimal approach.
Is it normal to have bowel changes after diverticulitis?
Some people experience temporary changes in bowel habits. If changes persist beyond 4-6 weeks, or if you have bleeding, weight loss, or worsening pain, see your doctor.
Key Takeaways
- Three phases exist: Acute (low-fiber) → Recovery (gradual increase) → Prevention (high-fiber 25-35g)
- Start with clear liquids during severe symptoms, advance as tolerated
- Nuts, seeds, and popcorn are SAFE for most people—the old avoidance rule is outdated
- Increase fiber GRADUALLY (2-3g per day) to minimize gas and bloating
- Hydrate well—fiber needs water to work properly
- Limit red meat to reduce recurrence risk.
- Track your personal triggers—individual responses vary1
- Don’t stay low-fiber long-term—it increases future flare risk
- Work with your doctor on a personalized plan, especially after complications
- High-fiber eating is lifelong prevention—not a temporary phase
Sources
- NIDDK. “Eating, Diet, & Nutrition for Diverticular Disease.” 2023.
- NIDDK. “Treatment for Diverticular Disease.” 2023.
- AGA. “Medical Management of Colonic Diverticulitis.” Gastroenterology. 2021.
- Peery AF, et al. “Dietary Fiber Intake and Risk of Diverticulosis and Diverticulitis.” Clinical Gastroenterology and Hepatology. 2017.
- Cao Y, et al. “Red Meat Intake and Risk of Diverticulitis in Men.” BMJ. 2017.
- Strate LL, et al. “Nut and Corn Consumption and Diverticulitis in Men.” JAMA. 2008.
- NHS. “Diverticular Disease and Diverticulitis: Food and Diet.” 2024.
- Mayo Clinic. “Diverticulitis: Symptoms, Causes, Treatments.” 2024.
- Cleveland Clinic. “Diverticulitis Diet: What to Eat and Avoid.” 2024.
- International Foundation for Gastrointestinal Disorders. “Diverticular Disease.” 2024.
*Not medical advice: This article is educational and does not replace care from a licensed clinician or registered dietitian. Diverticulitis requires medical evaluation. Work with your healthcare provider to develop a personalized nutrition plan, especially if you have complications, other health conditions, or a history of bowel surgery.*