Indeed, vegetarians are around a third less likely to develop the problem than are their meat-eating counterparts, a new study has discovered.
In a study population of 47,033 generally healthy individuals, Oxford University researchers profiled the health of 15,459 vegetarians, and discovered that the typical high-fibre vegetarian diet resulted in a 30-per-cent reduction in the risk of developing the problem.
Participants who ate around 25 g of fibre a day-from, among other things, fruits, vegetables, oats and rye-were far less likely to develop diverticular disease than would someone who ate just 14 g of fibre every day (BMJ, 2011; 343: d4131).
WDDTY 22 no 7, October 2011
