Diverticulitis is a condition characterized by inflammation or infection of small pouches called diverticula that form in the walls of the colon. During flare-ups, managing your diet becomes crucial to reduce symptoms and promote healing. A low-residue diet is often recommended to minimize bowel activity and irritation.

What is a Low-Residue Diet?

A low-residue diet limits the intake of foods that leave a lot of undigested material in the intestines. This helps decrease stool volume and frequency, easing the burden on your digestive system during a diverticulitis flare-up.

Foods to Include During Flare-Ups

  • Refined grains such as white bread, white rice, and pasta
  • Cooked vegetables without seeds or skins, like carrots and green beans
  • Ripe bananas and canned or cooked fruits without skins
  • Eggs, poultry, and fish
  • Clear broths and soups
  • Milk and dairy products if tolerated

Foods to Avoid During Flare-Ups

  • High-fiber foods such as nuts, seeds, and whole grains
  • Raw vegetables and fruits with skins or seeds
  • Popcorn and chips
  • Legumes like beans and lentils
  • Spicy or greasy foods
  • Alcohol and caffeinated beverages

Tips for Following a Low-Residue Diet

Gradually introduce low-residue foods into your diet and monitor your symptoms. Stay hydrated by drinking plenty of water. Consult your healthcare provider for personalized advice and to determine when you can resume a normal diet.