Diverticulum fiber facilitates the intestine

Diverticulosis: high-fiber diet facilitates the intestine.

(05.07.2010) About 30 percent of those over 60 years old have diverticula in their intestines. Often, the diverticula remain symptomatic unnoticed, but many people suffer from diarrhea, pain in the left lower abdomen and constipation. These symptoms may include: be an indication of diverticula in the intestine. In order to relieve the pressure in the intestine and to soften the stool, it is recommended to take dietary fiber rich and drink plenty of water. It is best to drink at least 1.5 to 2.0 liters of water a day. Lots of exercise can also facilitate bowel movement.

Especially the elderly suffer from diverticulosis. The gastrologist Professor Richard Raedsch of the professional association of German internists pointed this out in a press release. If you drink a lot of water and eat a lot of high-fiber diet, the stool can be softened and the pressure in the intestine decreases.

Diverticulosis is a change in the colon in the form of small protuberances of the intestinal wall. In these protests doctors speak of "false diverticula". The diverticula are therefore called "false", because in contrast to the "real" diverticula only the mucous membrane and not the whole intestinal wall is everted. Residues from the bowel movement can become attached to the diverticulum and ignite.

If diverticulosis does not cause any symptoms, no further treatment is necessary at first. To avoid inflammation, patients should change their dietary habits. Here it is particularly advisable to eat a lot of vegetables, whole grains and fruits. Furthermore, patients should take a lot of fluids. If an inflammation already exists, an antibiotic treatment is possible. If the inflammation occurs more frequently, it may be that the affected part of the intestine must be removed.

Which diet is high in fiber?
Many fibers are found in folk products, vegetables, legumes and fruits. Extra fiber is found in wheat bran. Bran is now increasingly used in cereals or crispbread. The bran also causes the blood sugar increase after starch absorption is delayed, which u.a. reduces the risk of diabetes type II disease. (Sb)