Diverticulitis patients shouldn't eat high-fiber foods while experiencing symptoms, but they may begin consuming them again afterward. This inflammatory condition of the colon may be caused by a deficiency of dietary fiber. Harvard School of Public Health cites a 1998 American study that showed a decrease in diverticulitis incidence among people whose diets contained adequate fiber, especially insoluble fiber content. Eating a variety of fiber foods will provide enough both soluble and insoluble fiber. MayoClinic.com counsels patients to gradually, rather than abruptly, resume a high-fiber diet when doctors deem it safe to do so.
Whole Grains
In order to get enough dietary fiber and to stave off diverticulitis, the USDA Dietary Guidelines for Americans recommend choosing whole grains in at least half of all grain meal selections. This means brown over white rice and whole wheat over white flour in baked goods.
Grains such as wheat, barley, oats, rye, buckwheat, bulgur and brown rice have significant fiber content. Ready-to-eat cereals such as Kellogg's All-Bran provide 9g in 1/2 cup, or more than one-third of the adult daily requirement of 25g, as per the FDA.
Seeds and Nuts
In trying to achieve a high-fiber diet, diverticulitis patients and other individuals can add seeds and nuts to composed dishes or eat them as snacks. Sunflower seeds, sesame seeds, flaxseeds, almonds and peanuts all contain both soluble and insoluble dietary fiber. The USDA suggests limiting serving sizes to 1 oz. or less, due to calorie concerns.
Legumes
Legumes, or cooked dry beans, peas, lentils and soybeans, complement grain dishes to increase fiber content totals. High-fiber diets should include navy beans, pinto beans and split peas often, for example, to get as much as 19g of fiber in a 1-cup serving, according to the USDA Nutrient Database. Additional legume offerings such as black, kidney and lima beans as well as black-eyed peas and chickpeas can help prevent diverticulitis when eaten regularly.
Vegetables
Vegetable choices for high-fiber diets include tomatoes, zucchinis, cucumbers and carrots, according to Harvard School of Public Health. The USDA Dietary Guidelines advise choosing more dark green and orange vegetables when possible. Artichokes, squash, spinach, broccoli and Brussels sprouts have as much fiber content as 14g in 1 cup of cooked vegetables.
Fruits
Versatile fruit ingredients help cooks reach their daily allowance of dietary fiber. The USDA lists raspberries and Asian pears as some of the most fibrous fruits, with up to 11g per 1-cup portion. Other high-fiber fruits include blackberries, blueberries and papayas. Dried fruits such as dates, prunes and raisins, along with fresh oranges, make good additions to breakfast dishes and salads.
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