A diverticulitis diet changes with the stage of the illness. During a flare, clinicians often advise clear liquids and then low-fiber foods, mainly for comfort, because the evidence for strict restriction is thin[1][2]. Between flares the advice reverses: a high-fiber diet[3], with no need to avoid nuts, seeds, corn or popcorn[4].
This page covers what to eat at each stage, the nut-and-seed question, which foods are linked to higher risk, and how fiber feeds your gut bacteria. For the disease itself, including causes, diagnosis and treatment, see our diverticulitis page.
Get medical help promptly if you have belly pain that is getting worse or not going away, a high temperature or shivering, blood or mucus in your stool, or you keep vomiting and cannot keep fluids down[5]. These can signal a complication that needs a clinician, not a diet change.
What is the diverticulitis diet, phase by phase?
It is a sequence, not a single menu. Most people with an uncomplicated flare, about 85% of acute cases, are managed with observation, pain relief and diet changes rather than surgery[6].
| Phase | What clinicians typically advise | What the evidence says |
|---|---|---|
| Flare, first days | Clear liquids for a short time to rest the colon[7] | Reasonable for comfort, not proven necessary[1] |
| Early recovery | Add low-fiber foods slowly as symptoms ease[7] | Evidence quality is very low; liberalised diets are conditionally preferred to restriction[2] |
| Between flares | High-fiber, plant-forward eating, plenty of fluid | Protective in guidelines and cohorts[3][8] |
| Always | Keep weight healthy, stay active, avoid smoking and heavy alcohol, limit NSAIDs | May lower recurrence risk[4] |
What should you eat during a diverticulitis flare?
For a mild flare, the usual start is clear liquids: water, broth, pulp-free juice, plain gelatin and similar fluids you can see through. The NIDDK describes this as a short course to rest the colon, with solid foods added slowly as symptoms improve[7].
The AGA update calls a clear diet reasonable for comfort, notes that a small study suggests it is not strictly necessary, and says some patients may advance sooner. If you cannot advance your diet after 3 to 5 days, it advises following up immediately[1].
The restriction itself is weakly supported. In a hospital study of 256 people, those given solid foods at presentation were discharged sooner than those kept nil by mouth (hazard ratio 2.39, 95% CI 1.52-3.78)[9]. Patients were not randomized.
A systematic review of 8 studies rated the evidence "very low" and conditionally recommended liberalised diets over restriction[2]. Follow your own clinician's instructions, and ask when to move on.
What can you eat as you recover from a flare?
As pain eases, the usual step is low-fiber, easy-to-digest food, then a gradual return to fiber[7]. No trial has compared specific recovery foods[2], so the table below shows typical low-fiber choices, not tested ones.
| Food group | Typical low-fiber choices | Hold back for now |
|---|---|---|
| Grains | White rice, plain pasta, white bread | Whole-grain bread, bran, brown rice |
| Protein | Eggs, tender fish, skinless poultry, smooth nut butter | Tough or heavily seasoned meats |
| Fruit and vegetables | Applesauce, canned fruit, ripe banana, well-cooked peeled vegetables | Raw produce, skins, seeds |
| Dairy | Yogurt, milk, mild cheese if tolerated | Anything that causes cramping for you |
Small, frequent meals and fluids are easier on a sensitive gut than large plates. If a food brings back pain, bloating or fever, stop and call your clinician.
What should you eat between diverticulitis flares?
Eat more fiber, gradually. Between flares, guidelines call high fiber intake protective[3], and the AGA describes a "prudent" pattern rich in fruit, vegetables, whole grains and legumes and low in red meat and sweets[1]. The NIDDK points to the Dietary Guidelines figure of 14 grams per 1,000 calories, or 28 grams a day on 2,000 calories, and advises raising intake a little at a time[10].
The cohort data behind this are large:
- UK adults: the highest fifth of fiber intake (25.5 g a day or more for women, 26.1 g for men) had a 41% lower risk of hospital admission or death from diverticular disease than the lowest fifth (under 14 g), relative risk 0.59 (95% CI 0.46-0.78)[8].
- Women in the Nurses' Health Study: top-fifth fiber intake lowered diverticulitis risk (HR 0.86, 95% CI 0.78-0.95). Fiber from fruit and cereal helped, vegetable fiber did not, and each daily serving of whole fruit was linked to a 5% lower risk (HR 0.95)[11].
- Men's dietary patterns: a prudent pattern was linked to lower risk (HR 0.74, 95% CI 0.60-0.91)[12].
These are observational studies, so they show association, not proof.
| Food | Portion | Fiber |
|---|---|---|
| Raspberries | 1 cup | 8.0 g |
| Lentils, cooked | 1/2 cup | 7.8 g |
| Pinto beans, cooked | 1/2 cup | 7.7 g |
| Chickpeas, cooked | 1/2 cup | 6.3 g |
| Broccoli, cooked | 1 cup | 5.2 g |
| Apple, with skin | 1 medium | 4.8 g |
| Bulgur, cooked | 1/2 cup | 4.1 g |
Source: NIDDK food examples[10]. More ideas are in our high-fiber snacks and prebiotic foods guides.
Do fiber supplements help?
They are not a substitute for food. The AGA update says a fiber supplement does not replace a high-quality diet[1]. A meta-analysis of 9 studies found that supplements increased stool weight by 42 g a day but did not significantly change gastrointestinal symptoms, with low-certainty evidence[13]. A review of 19 studies found the benefit in symptomatic uncomplicated disease still needs to be established[14]. If you use one, psyllium husk is a common option, but ask your clinician first.
Do you need to avoid nuts, seeds, corn and popcorn?
No. The old advice was never supported by data, and current guidelines say so directly. The ACG guideline recommends a healthy diet "without avoiding nuts, seeds, corn, or popcorn"[4].
The key study followed 47,228 men for 18 years, with 801 cases of diverticulitis. Men who ate popcorn at least twice a week had a lower risk than those eating it less than monthly (HR 0.72, 95% CI 0.56-0.92), and nuts showed a similar trend (HR 0.80, 95% CI 0.63-1.01). Corn showed no association, and none of the three were linked to diverticular bleeding[15]. The AGA update adds that small-seeded fruit such as strawberries and blueberries are not linked to risk[1].
A Mayo Clinic review found no evidence that low-residue diets prevent diverticulitis, calling the nut-and-seed restriction a myth[16]. The NIDDK and NHS agree that most people need not avoid specific foods[10][5]. The one exception is temporary: during a flare, your clinician may ask you to cut fiber, and that includes these foods for the time being.
What are the foods to avoid with diverticulitis?
Fewer than most lists claim. During a flare, avoid whatever your clinician has restricted, usually raw produce, skins, seeds and whole grains. Between flares, the evidence points to a few things to limit:
| Food or habit | What the research shows |
|---|---|
| Red meat | Highest vs lowest intake: RR 1.58 (95% CI 1.19-2.11) for diverticulitis; unprocessed red meat RR 1.51[17] |
| Western pattern | Red meat, refined grains and high-fat dairy: HR 1.55 (95% CI 1.20-1.99)[12] |
| Low-fiber eating | Linked to higher risk of diverticulitis[10] |
| Heavy alcohol use | The ACG advises avoiding it; the AGA ties alcoholism, not alcohol itself, to risk[4][1] |
| Regular NSAIDs | The AGA advises avoiding use twice a week or more, except aspirin for heart protection[1] |
In the red-meat study of 46,461 men, risk rose up to about six servings a week, then plateaued. Replacing one daily serving of unprocessed red meat with poultry or fish was linked to a 20% lower risk (RR 0.80, 95% CI 0.63-0.99)[17]. Check with your own prescriber before changing any medication.
What triggers a diverticulitis flare-up?
The research identifies risk factors, not reliable single-food triggers. Smoking, obesity, and use of NSAIDs, corticosteroids or opioids raise risk, while high fiber intake is protective[3]. Genetics matter too: the AGA update puts 40% to 50% of risk down to genetic effects[1].
Habits add up. In four cohorts covering 179,564 participants, a healthy lifestyle score built from smoking, BMI, physical activity, fiber and red meat was linked to half the risk at the top score versus zero (HR 0.50, 95% CI 0.44-0.57), across genetic risk levels[18].
Recurrence is common enough to plan for: the AGA update cites about 20% within 10 years of a first episode[1]. For the full list of causes, see our diverticulitis page.
How does this diet affect your gut microbiome?
Fiber is the link. Gut bacteria ferment fiber into short-chain fatty acids, such as butyrate, which act as energy sources and signaling molecules for the host[19]. Low-fiber eating starves that process, which is one plausible reason fiber looks protective, although the Fiesole consensus lists microbiome characterisation as a research priority, not a settled mechanism[3].
Probiotics are unproven for prevention. The AGA update advises against probiotics to prevent recurrent diverticulitis, citing insufficient evidence[1]. The Fiesole consensus is more open for symptomatic uncomplicated disease, saying fiber and selected probiotics may help relieve symptoms[3]. A 2025 meta-analysis of 13 studies found improved abdominal pain (SMD 0.63) but rated certainty low to very low[20]. For fiber-rich choices that also feed gut bacteria, see our gut-healthy diet foods guide.
How do you add fiber back after a flare?
Slowly, and with your clinician's go-ahead. A systematic review strongly recommended a high-fiber diet once the acute episode has resolved[2].
- Wait for the green light. Move from low-fiber to regular eating when symptoms have settled and your clinician agrees[7].
- Add one fiber food at a time. Start with cooked vegetables, oatmeal, peeled fruit and canned fruit, then add skins, beans and whole grains.
- Raise the total gradually. The NIDDK advises increasing fiber a little at a time so your body can adjust[10].
- Drink water as you go. The NHS pairs a slow fiber increase with plenty of water[5].
- Aim for 14 g per 1,000 calories. That is about 28 g on a 2,000-calorie diet[10].
Some gas is normal while you adjust. Fever or worsening pain is not, and needs a call to your clinician. Our low-fiber diet guide covers the temporary stage in more detail.
When to see a doctor
Ask for an urgent appointment or call your local urgent line if you have[5]:
- blood or mucus in your stool;
- belly pain that is getting worse or not going away;
- a high temperature, or feeling hot, cold or shivery;
- repeated vomiting and you cannot keep fluids down.
Also follow up if you cannot advance your diet after 3 to 5 days[1]. Complicated diverticulitis most often occurs at the first episode, so do not wait it out[4]. After recovery, the ACG recommends colonoscopy for complicated cases and suggests it for those with alarm symptoms or overdue cancer screening[4].
This article is for general educational purposes and is not medical advice. Diet is one part of managing diverticular disease and does not replace diagnosis, imaging or treatment. Talk to a qualified healthcare professional before changing your diet during a flare, starting a fiber supplement or probiotic, or stopping any medication, particularly if you are pregnant, immunocompromised, taking prescription medication, or managing a diagnosed condition.
Frequently Asked Questions
What gives immediate relief for diverticulitis?
Nothing in the diet gives instant relief, and a flare needs a clinician's assessment. Rest, pain relief your clinician approves and a short clear-liquid diet are the usual first steps for mild cases, and the AGA update calls a clear diet reasonable for comfort. The ACG guideline advises against routine antibiotics for low-risk patients. Worsening pain, fever or vomiting needs same-day medical care rather than home remedies.
Can I eat scrambled eggs with toast with diverticulitis?
Often yes during recovery, because eggs and white toast are low in fiber and gentle on the gut. No trial has tested specific meals, so this is the standard low-fiber approach rather than proven advice. Skip whole-grain toast, seeds and heavy seasoning until your clinician says to add fiber back, and stay on clear liquids if that is what you were told to do.
Can I eat a grilled cheese sandwich with diverticulitis?
In recovery, a sandwich on white bread with cheese contains little fiber, so it fits a low-fiber stage for many people. In a flare, you may be told to stay on clear liquids first. No study has tested grilled cheese in diverticulitis, so tolerance decides. If it brings back pain, bloating or fever, stop and contact your clinician.
Is rotisserie chicken ok for diverticulitis?
Plain, tender, skinless chicken contains no fiber and is a common low-fiber protein choice during recovery. Heavily seasoned or very fatty portions are harder for some people to tolerate. Between flares there is no need to avoid it: poultry intake was not linked to higher diverticulitis risk in a large cohort of men, unlike unprocessed red meat.
What is a good salad for people with diverticulitis?
During a flare or early recovery, raw salads are usually left out, because the aim is to limit fiber. Between flares, salads are welcome: the NIDDK suggests fiber-rich vegetables and fruit, and guidelines say seeds and small-seeded fruit such as strawberries do not raise risk. Build one from leafy greens, cooked beans or lentils and fruit, and add them gradually.
Can you eat a slice of pizza with diverticulitis?
No study has tested pizza. In a flare or early recovery, pizza is not a typical choice because clinicians advise bland, low-fiber food. Between flares, the NHS says no specific foods need to be avoided, so an occasional slice is not forbidden. A Western dietary pattern high in red meat and refined grains was linked to higher risk, so processed toppings are better kept occasional.
What are the 10 foods to avoid with diverticulosis?
There is no official list of ten. Most people with diverticulosis do not need to avoid specific foods, according to the NIDDK and the NHS. The items with the best evidence for limiting are red meat, especially unprocessed, a Western pattern of refined grains and high-fat dairy, and heavy alcohol use. Nuts, seeds, corn and popcorn are no longer on the avoid list.
References
- Peery AF, Shaukat A, Strate LL. AGA Clinical Practice Update on Medical Management of Colonic Diverticulitis: Expert Review. Gastroenterology. 2021;160(3):906-911.e1. doi:10.1053/j.gastro.2020.09.059 ↩
- Dahl C, Crichton M, Jenkins J, et al.. Evidence for Dietary Fibre Modification in the Recovery and Prevention of Reoccurrence of Acute, Uncomplicated Diverticulitis: A Systematic Literature Review. Nutrients. 2018;10(2):137. doi:10.3390/nu10020137 ↩
- Tursi A, Brandimarte G, Di Mario F, et al.. Global guidelines on diverticular disease of the colon: the Fiesole Consensus report. Gut. 2026;75(9):1654-1681. doi:10.1136/gutjnl-2025-336902 ↩
- Peery AF, Strate LL, Stollman N, Mankaney G, Chang JW, Grover S. ACG Clinical Guideline: Colonic Diverticulitis. American Journal of Gastroenterology. 2026;121(7):1549-1561. doi:10.14309/ajg.0000000000004047 ↩
- National Health Service. Diverticular disease and diverticulitis. NHS. 2026. Available at: https://www.nhs.uk/conditions/diverticular-disease-and-diverticulitis/ ↩
- Brown RF, Lopez K, Smith CB, Charles A. Diverticulitis. JAMA. 2025;334(13):1180-1191. doi:10.1001/jama.2025.10234 ↩
- National Institute of Diabetes and Digestive and Kidney Diseases. Treatment for Diverticular Disease. NIDDK, National Institutes of Health. 2021. Available at: https://www.niddk.nih.gov/health-information/digestive-diseases/diverticulosis-diverticulitis/treatment ↩
- Crowe FL, Appleby PN, Allen NE, Key TJ. Diet and risk of diverticular disease in Oxford cohort of European Prospective Investigation into Cancer and Nutrition (EPIC): prospective study of British vegetarians and non-vegetarians. BMJ. 2011;343:d4131. doi:10.1136/bmj.d4131 ↩
- van de Wall BJM, Draaisma WA, van Iersel JJ, van der Kaaij R, Consten ECJ, Broeders IAMJ. Dietary restrictions for acute diverticulitis: evidence-based or expert opinion?. International Journal of Colorectal Disease. 2013;28(9):1287-1293. doi:10.1007/s00384-013-1694-9 ↩
- National Institute of Diabetes and Digestive and Kidney Diseases. Eating, Diet, & Nutrition for Diverticular Disease. NIDDK, National Institutes of Health. 2021. Available at: https://www.niddk.nih.gov/health-information/digestive-diseases/diverticulosis-diverticulitis/eating-diet-nutrition ↩
- Ma W, Nguyen LH, Song M, et al.. Intake of Dietary Fiber, Fruits, and Vegetables and Risk of Diverticulitis. American Journal of Gastroenterology. 2019;114(9):1531-1538. doi:10.14309/ajg.0000000000000363 ↩
- Strate LL, Keeley BR, Cao Y, Wu K, Giovannucci EL, Chan AT. Western Dietary Pattern Increases, and Prudent Dietary Pattern Decreases, Risk of Incident Diverticulitis in a Prospective Cohort Study. Gastroenterology. 2017;152(5):1023-1030.e2. doi:10.1053/j.gastro.2016.12.038 ↩
- Eberhardt F, Crichton M, Dahl C, et al.. Role of dietary fibre in older adults with asymptomatic (AS) or symptomatic uncomplicated diverticular disease (SUDD): Systematic review and meta-analysis. Maturitas. 2019;130:57-67. doi:10.1016/j.maturitas.2019.10.006 ↩
- Carabotti M, Annibale B, Severi C, Lahner E. Role of Fiber in Symptomatic Uncomplicated Diverticular Disease: A Systematic Review. Nutrients. 2017;9(2):161. doi:10.3390/nu9020161 ↩
- Strate LL, Liu YL, Syngal S, Aldoori WH, Giovannucci EL. Nut, corn, and popcorn consumption and the incidence of diverticular disease. JAMA. 2008;300(8):907-914. doi:10.1001/jama.300.8.907 ↩
- Tarleton S, DiBaise JK. Low-Residue Diet in Diverticular Disease: Putting an End to a Myth. Nutrition in Clinical Practice. 2011;26(2):137-142. doi:10.1177/0884533611399774 ↩
- Cao Y, Strate LL, Keeley BR, et al.. Meat intake and risk of diverticulitis among men. Gut. 2017;67(3):466-472. doi:10.1136/gutjnl-2016-313082 ↩
- Ma W, Ha J, Neylan CJ, et al.. Lifestyle factors, genetic susceptibility and risk of incident diverticulitis: an integrated analysis of four prospective cohort studies and electronic health records-linked biobank. Gut. 2025;74(12):2004-2011. doi:10.1136/gutjnl-2025-335364 ↩
- Koh A, De Vadder F, Kovatcheva-Datchary P, Bäckhed F. From Dietary Fiber to Host Physiology: Short-Chain Fatty Acids as Key Bacterial Metabolites. Cell. 2016;165(6):1332-1345. doi:10.1016/j.cell.2016.05.041 ↩
- Alnajjar JS, Alabdullatif NI, AlBohassan M, et al.. The Impact of Probiotics on Clinical Outcomes in Diverticular Disease: A Systematic Review and Meta-Analysis. Journal of Clinical Medicine. 2025;15(1):88. doi:10.3390/jcm15010088 ↩