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Diverticulitis, also called colonic diverticulitis, is a gastrointestinal disease characterized by inflammation of abnormal pouches—diverticula—that can develop in the wall of the large intestine. [1] Symptoms typically include lower abdominal pain of sudden onset, but the onset may also occur over a few days. [1]
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While a low-fiber diet is generally used for acute diverticulitis, the NIH guidelines recommend a high-fiber diet for patients with diverticulosis (a condition that may lead to diverticulitis). [17] A Mayo Clinic review from 2011 showed that a high-fiber diet can prevent diverticular disease.
This disease spectrum includes diverticulitis, symptomatic uncomplicated diverticular disease (SUDD), and segmental colitis associated with diverticulosis (SCAD). [2] The most common symptoms across the disease spectrum are abdominal pain and bowel habit changes such as diarrhea or constipation.
The foods within the bland diet are lower in fiber and fat, while also having a more neutral flavor and smell. These include:, Lean proteins prepared with little to no fat and with mild seasoning.
Diverticulitis is defined as diverticular disease with signs and symptoms of diverticular inflammation. Clinical features of acute diverticulitis include constant abdominal pain, localized abdominal tenderness in the left lower quadrant of the abdomen, nausea, vomiting, constipation or diarrhea, fever and leukocytosis .
Some common foods in your kitchen right now could send you to the emergency room, and the breakfast staple is just one example. Some foods can cause injuries, while others are potentially sickening.
Several factors may influence the development of the disease, such as local colonic ischemia, fecal stasis, or mucosal prolapse. SCAD shares some features with inflammatory bowel disease, including the increase of tumor necrosis factor (TNF) alpha during active disease, and decrease in TNF during health improvement. The pathogenesis of SCAD ...
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