Diet and risk of diverticular disease in Oxford cohort of European Prospective Investigation into Cancer and Nutrition (EPIC): prospective study of British vegetarians and non-vegetarians.

​Low diverticular disease morbidity and mortality risk is associated with individuals on vegetarian and high-fiber diets.

This study investigated the association between consistent consumption of  high-fiber and vegetarian diets and the risk of developing and dying from diverticular disease. Using validated food frequency questionnaires, researchers examined the diets of 47,033 men and women recruited from the European Prospective Investigation into Cancer and Nutrition (EPIC) Oxford Study Cohort. The diverticular disease hazard ratio of each subject was also determined.

Researchers found out that vegetarians and individuals on high-fiber diets were less likely to develop and die from diverticular disease than meat-eaters and individuals on low-fiber diets. According to this study, diverticular disease development and mortality risk was found to be 31% lower in vegetarians than in meat-eaters and 41% lesser in individuals who regularly consumed foods rich in fiber than in persons on diets low in fiber. The findings of this study suggest that increased intake of vegetarian and high-fiber diets may reduce an individual's risk of development, hospitalization, and death from diverticular disease.

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