What should be limited in the diet of a patient with diverticulitis?

In the management of diverticulitis, the dietary recommendation typically focuses on limiting fiber intake during acute episodes. Diverticulitis occurs when diverticula, small pouches that can form in the walls of the intestines, become inflamed or infected. During this inflammation, high-fiber foods can exacerbate symptoms by increasing bowel frequency and contributing to discomfort.

When a patient experiences an acute flare-up of diverticulitis, it is often suggested that they start with a low-fiber diet to minimize irritants to the gut and allow the colon to heal. Once the inflammation subsides, fiber can gradually be reintroduced to promote healthy bowel function and prevent future episodes, as fiber plays a crucial role in overall digestive health.

In contrast, the other options—protein, carbohydrates, and fats—do not have the same direct impact on the inflammation caused by diverticulitis and are typically not restricted during an acute attack. Instead, small amounts of these nutrients can usually be included within the overall dietary management plan, although moderation may still be recommended based on individual tolerance levels.