Low residue diet for diverticulitis

Residue is material left in the bowel after digestion, including fibre from plant foods. During selected episodes of diverticulitis, a clinician may suggest softer, lower-fibre choices for a short period while pain and bowel symptoms settle. This approach is different from a long-term eating pattern for diverticular disease.

Foods may include refined grains, eggs, yoghurt, tender meat or fish, and well-cooked or peeled produce, depending on your symptoms and dietary needs. Nuts, seeds, popcorn, raw vegetables and fruit skins may be limited temporarily. Avoid changing your diet based on pain alone, because abdominal pain can have several causes.

Follow the plan given by your GP or treating clinician, including how long to use it and when to add fibre again. Drink fluids unless you have been told to restrict them. Eat small portions and keep a note of foods that worsen bloating, constipation or discomfort.

As symptoms improve, reintroduce foods gradually rather than making a sudden change. A nutrition counsellor can help protect your energy, protein and fluid intake, especially if you have other medical conditions. See the [Diverticular Disease](/conditions/diverticular-disease/) and [Nutrition Counselling](/treatments/lifestyle-and-wellness/nutrition-counselling/) pages for related guidance.

Seek urgent medical help for severe or worsening abdominal pain, a swollen abdomen, repeated vomiting, faintness, confusion, or inability to keep fluids down. Contact a clinician promptly if fever, blood in the stool, or new constipation accompanies your symptoms. A [GP Consultation](/treatments/consultations-and-assessment/gp-consultation/) can help decide whether assessment is needed.

Ask which foods to choose now, when to broaden your diet, how much fluid is suitable for you, and whether your medicines or other conditions change the plan.