Diverticulosis overview
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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]Associate Editor(s)-in-Chief: Seyedmahdi Pahlavani, M.D.
Overview
Diverticulosis is the condition of having diverticula in the colon which are outpocketings of the colonic mucosa and submucosa through weaknesses of muscle layers in the colon wall. These are more common in the sigmoid colon, which is a common place for increased pressure. This is uncommon before the age of 40 and increases in incidence after that age.[1] Diverticulosis may be asymptomatic or symptomatic.
Symptomatic Diverticular Diseases
Diverticular disease is defined as clinically significant and symptomatic diverticulosis due to diverticular bleeding, diverticulitis, segmental colitis associated with diverticula, or symptomatic uncomplicated diverticular disease.
Epidemiology and Demographics
The prevalence of diverticulosis is age-dependent, increasing from less than 20 percent at age 40 to 60 percent by age 60.[2][3] Western and industrialized nations have prevalence rates of 5 to 45 percent, depending upon the method of diagnosis and age of the population. About 10% of the US population over the age of 40 and half over the age of 60 has diverticulosis. This disease is common in the US, Britain, Australia, Canada, and is uncommon in Asia and Africa. It is the most common cause for rectal bleeding in US adults over the age of 40 years.Approximately 95 percent of patients with diverticula have sigmoid diverticula.
References
- ↑ Comparato G, Pilotto A, Franzè A, Franceschi M, Di Mario F (2007). "Diverticular disease in the elderly". Digestive diseases (Basel, Switzerland). 25 (2): 151–9. doi:10.1159/000099480. PMID 17468551.
- ↑ Painter NS, Burkitt DP (1975). "Diverticular disease of the colon, a 20th century problem". Clin Gastroenterol. 4 (1): 3–21. PMID 1109818.
- ↑ Peery AF, Barrett PR, Park D, Rogers AJ, Galanko JA, Martin CF, Sandler RS (2012). "A high-fiber diet does not protect against asymptomatic diverticulosis". Gastroenterology. 142 (2): 266–72.e1. doi:10.1053/j.gastro.2011.10.035.