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Clin Colon Rectal Surg
DOI: 10.1055/s-0044-1791552
Review Article

Dietary Risk Factors: Fiber and Beyond

Jeffrey L. Roberson
1   Department of Surgery, University of Pennsylvania Perelman School of Medicine, Philadelphia, Pennsylvania
,
Erica N. Pettke
1   Department of Surgery, University of Pennsylvania Perelman School of Medicine, Philadelphia, Pennsylvania
2   Division of Colon and Rectal Surgery, Department of Surgery, Hospital of the University of Pennsylvania, Pennsylvania
› Author Affiliations Funding None.
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Abstract

The incidence of diverticulosis continues to rise throughout western nations with collateral increases in the frequency of diverticulitis. However, the mechanism behind the transition from asymptomatic diverticulosis to complicated diverticulitis is incompletely understood. Dietary intake has long been investigated as one of, if not the main, links in the continuum of disease. As the world's diet continues to evolve with increasingly prevalent processed and high-fat food, longitudinal studies have emerged with a goal of finally explaining how diet influences the development of diverticulitis. While low-fiber, high-fat diets are believed to play a role in the development of an index episode of diverticulitis, the role in recurrent disease remains uncertain. More recent avenues of interest include the role of the microbiome, probiotics, and adjunct treatments such as 5-ASA and rifaximin. While robust longitudinal studies have identified an association between low-fiber, high-fat diets and the development of index diverticulitis, the impact of dietary composition and modification on disease recurrence remains unclear and fails to meet the threshold for societal recommendations.

Keywords

diverticulosis - diverticulitis - diet - fiber


Publication History

Article published online:
04 October 2024

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