Diverticulosis risk factors: Difference between revisions
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# '''Physical activity''' | # '''Physical activity''' | ||
It is unclear if lack of vigorous exercise is a risk factor for diverticular disease. However, vigorous physical activity appears to reduce the risk of diverticulitis and diverticular bleeding<ref name="pmid7883230">{{cite journal |vauthors=Aldoori WH, Giovannucci EL, Rimm EB, Ascherio A, Stampfer MJ, Colditz GA, Wing AL, Trichopoulos DV, Willett WC |title=Prospective study of physical activity and the risk of symptomatic diverticular disease in men |journal=Gut |volume=36 |issue=2 |pages=276–82 |year=1995 |pmid=7883230 |pmc=1382417 |doi= |url=}}</ref>. | :It is unclear if lack of vigorous exercise is a risk factor for diverticular disease. However, vigorous physical activity appears to reduce the risk of diverticulitis and diverticular bleeding<ref name="pmid7883230">{{cite journal |vauthors=Aldoori WH, Giovannucci EL, Rimm EB, Ascherio A, Stampfer MJ, Colditz GA, Wing AL, Trichopoulos DV, Willett WC |title=Prospective study of physical activity and the risk of symptomatic diverticular disease in men |journal=Gut |volume=36 |issue=2 |pages=276–82 |year=1995 |pmid=7883230 |pmc=1382417 |doi= |url=}}</ref>. | ||
# '''Obesity''' | |||
:It has been associated with an increase in risk of both diverticulitis and diverticular bleeding<ref name="pmid18996378">{{cite journal |vauthors=Strate LL, Liu YL, Aldoori WH, Syngal S, Giovannucci EL |title=Obesity increases the risks of diverticulitis and diverticular bleeding |journal=Gastroenterology |volume=136 |issue=1 |pages=115–122.e1 |year=2009 |pmid=18996378 |pmc=2643271 |doi=10.1053/j.gastro.2008.09.025 |url=}}</ref>. | |||
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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]
- Diet
- Fiber
- The role of fiber in the development of diverticulosis is unclear. Several early studies suggested that low dietary fiber predisposes to the development of diverticular disease, but other studies have been conflicting[1].However, dietary fiber and a vegetarian diet may reduce the incidence of symptomatic diverticular disease by decreasing intestinal inflammation and altering the intestinal microbiota[2].
- Fat and red meat
- The risk of diverticular disease is significantly increased with diets that are low in fiber and are high in total fat or red meat as compared with diets that are low in both fiber and total fat or red meat[2].
- Seeds and nuts
- Nut, corn, and popcorn consumption are not associated with an increase in risk of diverticulosis,diverticulitis or diverticular bleeding[3].
- Physical activity
- It is unclear if lack of vigorous exercise is a risk factor for diverticular disease. However, vigorous physical activity appears to reduce the risk of diverticulitis and diverticular bleeding[4].
- Obesity
- It has been associated with an increase in risk of both diverticulitis and diverticular bleeding[5].
References
- ↑ Peery AF, Sandler RS, Ahnen DJ, Galanko JA, Holm AN, Shaukat A, Mott LA, Barry EL, Fried DA, Baron JA (2013). "Constipation and a low-fiber diet are not associated with diverticulosis". Clin. Gastroenterol. Hepatol. 11 (12): 1622–7. doi:10.1016/j.cgh.2013.06.033. PMC 3840096. PMID 23891924.
- ↑ 2.0 2.1 Aldoori WH, Giovannucci EL, Rimm EB, Wing AL, Trichopoulos DV, Willett WC (1994). "A prospective study of diet and the risk of symptomatic diverticular disease in men". Am. J. Clin. Nutr. 60 (5): 757–64. PMID 7942584.
- ↑ Strate LL, Liu YL, Syngal S, Aldoori WH, Giovannucci EL (2008). "Nut, corn, and popcorn consumption and the incidence of diverticular disease". JAMA. 300 (8): 907–14. doi:10.1001/jama.300.8.907. PMC 2643269. PMID 18728264.
- ↑ Aldoori WH, Giovannucci EL, Rimm EB, Ascherio A, Stampfer MJ, Colditz GA, Wing AL, Trichopoulos DV, Willett WC (1995). "Prospective study of physical activity and the risk of symptomatic diverticular disease in men". Gut. 36 (2): 276–82. PMC 1382417. PMID 7883230.
- ↑ Strate LL, Liu YL, Aldoori WH, Syngal S, Giovannucci EL (2009). "Obesity increases the risks of diverticulitis and diverticular bleeding". Gastroenterology. 136 (1): 115–122.e1. doi:10.1053/j.gastro.2008.09.025. PMC 2643271. PMID 18996378.