Diverticular disease is a broad term to describe the presence of diverticula (small pouches) in the colon. Diverticulosis is often asymptomatic, though its prevalence does increase with age. Diverticulitis describes inflammation of the diverticula and includes symptoms such as abdominal pain, bloating, constipation, and diarrhea. The cause of diverticular disease is not fully understood, though risk does seem to be associated with increased age, genetics, medications and various lifestyle factors. In particular, a low-fiber diet may increase risk for diverticulitis [1].

A high-fiber, low-roughage diet may help prevent diverticular disease and is particularly important during acute diverticulitis [2]. Soluble, prebiotic fiber is recommended over insoluble fiber, which tends to be higher in roughage. Good sources of soluble fiber include legumes, beans, nuts, whole grains, and (peeled) prebiotic fruits and vegetables, like onions, garlic, artichoke, squash, sweet potato and bananas. Cooking and pureeing foods that contain soluble fiber further supports tolerance. High roughage foods to avoid include wheat bran, flax and the skins of fruits and vegetables, as they contain high amounts of insoluble fiber.

FODMAPs are not indicated in risk for diverticular disease and there is nothing to indicate FODZYME itself would increase risk for inflammation of the diverticula. However, many soluble, prebiotic fiber sources recommended for diverticular disease are high-FODMAP. FODZYME can be used with these foods to support a more liberalized, fiber-rich diet for those with diverticulosis or active diverticulitis. If you have diverticular disease and do wish to trial FODZYME, we recommend starting with a small amount of a single FODMAP-containing trigger food to assess symptoms and learn your tolerance.

As a precaution, we always recommend also consulting with a healthcare provider before incorporating any new supplements into your daily routine.