eISSN: 1897-4317
ISSN: 1895-5770
Gastroenterology Review/Przegląd Gastroenterologiczny
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abstract:
Original paper

Managing diverticula: dietary changes for a more comfortable life

Grażyna Piotrowicz
1
,
Beata Ossowska-Dorosz
1
,
Łukasz Dorosz
1
,
Mariusz F. Kaszubowski
2
,
Sylwia Małgorzewicz
3
,
Beata Stępień
1
,
Agata Rudnik
1, 4
,
Agata Synowiecka
1
,
Grażyna Rydzewska
5

  1. Department of Gastroenterology, Self-Dependent Health Care Unit of the Ministry of the Interior, Gdansk, Poland
  2. Faculty of Management and Economics, Gdansk University of Technology, Gdansk, Poland
  3. Department of Clinical Nutrition, Medical University of Gdansk, Poland
  4. Institute of Psychology, University of Gdansk, Gdansk, Poland
  5. Department of Internal Medicine and Gastroenterology, Central Clinical Hospital of the Ministry of Interior and Administration, Warsaw, Poland
Gastroenterology Rev
DOI: https://doi.org/10.5114/pg.2024.144982
Online publish date: 2024/11/13
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Introduction
Diverticulosis is an anatomical condition with increasing incidence. Diverticula are common findings during screening colonoscopies, making diagnosis and treatment challenging in routine clinical practice. Nutritional factors have been identified as significant risk factors, and it has been suggested that diets recommended for the prevention of cardiovascular and other chronic diseases may also positively influence the clinical course of diverticulosis.

Aim
To analyse dietary patterns in various groups of patients with diverticular disease and to identify potential differences that may affect the types of symptoms presented.

Material and methods
To analyse dietary patterns in various groups of patients with diverticular disease and to identify potential differences that may affect the types of symptoms presented.

Results
Analysis of dietary components revealed higher fat intake in the SUDD group and reduced vitamin E consumption, particularly in the group with segmental colitis associated with diverticulosis (SCAD). Additionally, there was a significant reduction in the intake of calcium, magnesium, and zinc across all analysed groups, along with a nearly one-third reduction in dietary fibre intake.

Conclusions
Based on the nutritional data, the factors that may contribute to the development of diverticular disease include high intake of animal protein, fat, cholesterol, deficiencies in microelements such as zinc, excess sodium, and excessive consumption of B vitamins, particularly vitamin B6.

keywords:

diverticular disease, segmental colitis associated with diverticulosis, symptomatic uncomplicated diverticular disease, asymptomatic diverticulosis, 24-hour food recall questionnaire, FFQ-6, nutrients
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