7 Foods to Avoid During a Diverticulitis Flare

Eating certain foods is linked to a higher chance of developing diverticulosis, a condition in which small pouches, called diverticuli, form on the colon. Diverticulitis is a painful medical condition that develops when those small pouches become infected or inflamed. It’s not clear why people develop diverticulosis or diverticulitis. Diet seems to be connected to both. And some foods are linked to a lower risk of developing diverticulitis if you have diverticulosis.

But diet recommendations can get confusing. You may be encouraged to eat certain foods if you have diverticulosis, but told to avoid those same foods during a diverticulitis flare. Let’s take a look at what foods to avoid if you have a diverticulitis flare and how your diet may or may not increase your chances of developing future flares.

Do certain foods cause diverticulitis?

There’s no evidence that certain foods directly cause diverticulitis. 

There’s still a lot that scientists don’t understand about diverticular disease, a category that includes diverticulosis and diverticulitis. 

First, it’s not clear why people develop diverticulosis. Diets high in certain foods — like processed meats, red meat, and lower-fiber foods — have been linked to a higher risk of developing diverticulosis. But not all people who eat these foods develop diverticula. 

It’s also not clear why some people with diverticulosis are more prone to developing diverticulitis. Most people with diverticulosis never develop diverticulitis. But those who do develop diverticulosis may experience flares in the future. 

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• Seeking care can help lower your risk of future flares. Our experts review the best treatment options for people with diverticulitis.

Diverticulitis flares are painful and can lead to serious complications. That’s why it’s important for people with diverticular disease to lower their risk of developing diverticulitis flares.

One way to lower risk of flares is to eat diverticular-disease-friendly foods. This includes:

• High-fiber fruits and vegetables

• Nuts and seeds

• Beans and legumes

• Whole grains

It’s also a good idea to limit foods that increase inflammation like:

• Alcohol

• Red meat

• Processed meat

• Ultra-processed food

• Low-fiber foods

None of these foods are known to directly cause diverticulitis. But prioritizing high-fiber foods and limiting these inflammatory foods may lower the chances of developing diverticulitis.

Why do you need to avoid certain foods with diverticulitis?

Certain foods may worsen your symptoms during a diverticulosis flare. So, you may want to avoid these foods during a diverticulitis flare to keep your symptoms under better control. 

Even though eating high-fiber foods can lower the risk of having a diverticulitis flare in the first place, if you do have a flare, high-fiber foods are likely to worsen symptoms.

It’s important to know that there’s no good evidence that fiber increases the risk of developing complications related to diverticulitis. That means you don’t have to eliminate high-fiber foods — like vegetables, fruits, and whole grains — during a diverticulitis episode. 

But high-fiber foods can worsen pain and other symptoms during a diverticulitis flare. That’s why experts recommend a low-fiber diet during the early stages of a diverticulitis flare. 

Here are 7 foods to avoid during a diverticulitis flare.

1. Beans and legumes

Beans, lentils, and black-eyed peas are very rich in fiber. Experts recommend avoiding beans and legumes during a diverticulitis episode because they can worsen gas, bloating, and pain. 

Examples of beans and legumes include: 

• Split peas

• Green peas

• Lentils

• Black beans

• Cannellini beans

• Lima beans

• Kidney beans

Instead of beans and legumes, try these low-fiber, protein-rich foods during a diverticulitis flare:

• Chicken 

• Turkey

• Fish

• Tofu

• Peanut butter

Once you’ve recovered from your flare, it’s OK to start eating beans and legumes again. You can soak your beans overnight to make them easier to digest. This may make it easier for you to add beans and legumes back to your diet after a diverticulitis episode.

2. Whole grains

Whole grains, including whole-wheat products, have a lot of fiber as well. They might not cause as much bloating and gas as beans during a flare, but they can still increase pain. That’s because they’re harder to digest than simple starches. 

Examples of whole-grain products include: 

• Barley

• Whole-wheat spaghetti

• Brown rice

• Quinoa

• Oatmeal

• Popcorn

Instead of whole grains, try simple starches during a flare, such as:

• White bread

• White pasta

• White rice

• Corn flakes

• Crackers made with refined flour

Once you recover, add whole grains back to your diet. You may need to slowly increase the amount of whole grains you eat over 1 or 2 weeks.

3. High-fiber fruits

You should take a break from high-fiber fruits during a diverticulitis flare. But you don’t have to stop eating fruit altogether. Instead, opt for low-fiber fruits, which are less likely to aggravate pain. 

Examples of high-fiber fruits include: 

• Raspberries

• Pears

• Apples with the peel

• Strawberries

• Citrus fruits

• Avocado

Low-fiber fruits to try instead include:

• Canned or cooked fruit without seeds or skins

• Melon

• Small amounts of ripe banana

As you recover, you can start adding high-fiber fruits back into your regular diet. 

4. High-fiber vegetables

Vegetables are an excellent source of vitamins and minerals. But high-fiber vegetables are harder to digest, which can increase pain during a diverticulitis flare. 

Try avoiding these high-fiber vegetables during a diverticulitis episode: 

• Broccoli

• Brussel sprouts

• Cabbage

• Sweet potatoes

You can try these low-fiber vegetables instead:

• Cooked or canned vegetables without seeds, skins, or stems

• Peeled potatoes

• Vegetable juices

As you recover, you can add high-fiber vegetables back to your diet. 

5. Nuts and seeds

Research is clear that nuts and seeds don’t cause diverticulitis. So, you don’t have to stop eating them if you’ve had diverticulitis in the past. But nuts and seeds are high in fiber, so they can worsen your pain during a flare. 

Here’s some examples of high-fiber nuts and seeds:

• Chia seeds

• Flax seeds

• Mixed nuts

• Walnuts

• Brazil nuts

• Macadamia nuts

• Peanuts

• Pecans

• Hazelnuts

• Popcorn

Instead, opt for these low-fiber snacks:

• Smooth peanut butter

• Pretzels

• Crackers

Again, you can eat seeds and nuts safely after a diverticulitis flare. They won’t increase your chances of having another flare in the future.

6. Fried or greasy foods

Fried and greasy foods can trigger symptoms like:

• Bloating

• Nausea

• Vomiting

• Abdominal pain

Foods high in trans fat are also closely linked to inflammation. So, avoiding fried and greasy foods during a flare can make you feel more comfortable. 

Examples of fried foods to avoid include: 

• Fried chicken and chicken strips

• Hamburgers

• Pizza

• Potato chips

• Baked goods (like croissants and pastries)

• Creamy soups

You can also continue to avoid and limit fried and greasy foods after you recover from your diverticulitis flare. Fried and greasy foods are generally low in fiber. And it’s a good idea to prioritize high-fiber foods if you have a history of diverticulitis. 

7. Spicy foods

Spicy foods can trigger uncomfortable symptoms, like:

• Abdominal cramping

• Nausea

• Vomiting

• Diarrhea

Diverticulitis causes these symptoms, too. So, eating spicy foods may worsen your diverticulitis symptoms. Avoiding spicy foods may make you more comfortable during a flare.

Try avoiding foods made with:

• Habanero peppers

• Ghost peppers

• Serrano peppers

• Jalapenos

• Crushed red pepper

• Cayenne pepper

• Hot sauce

• Horseradish

• Wasabi

Instead, try these seasonings during a flare:

• Cumin

• Garlic

• Italian seasoning

• Mild salsas

• Bell peppers

It’s safe to reintroduce spicy foods after you recover. There’s no good evidence that spicy foods increase the risk of developing diverticulitis flares in the future. 

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Written by:

Amy Walsh, MD, MDP

I have worked as an emergency physician for 15 years, including care at both rural hospitals and trauma centers. I am the former Global Emergency Medicine fellowship director at Health Partners.

Edited by:

Patricia Pinto-Garcia, MD, MPH

Patricia Pinto-Garcia, MD, MPH, is a medical editor at GoodRx. She is a licensed, board-certified pediatrician with more than a decade of experience in academic medicine.

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