Red meat and diverticulitis

A new study published in the journal Gut links the consumption of red meat to an increased risk of developing diverticulitis.  A team from Massachusetts General Hospital, Boston set out to investigate dietary factors involved in diverticulitis.  The study involved 46,500 men over a 26 year period.

Compared with the lowest levels of consumption, the highest level of red meat intake was associated with a 58% heightened risk of developing diverticulitis, with each daily serving associated with an 18% increased risk. However, risk peaked at 6 servings a week.  The association was strongest for unprocessed meat.

Exactly how red meat might affect diverticulitis is not clear, higher red meat consumption has been linked to the presence of inflammatory chemicals C reactive protein and ferritin.  It is possible that the type and diversity of the gut's microbiome may also play a role with red meat consumption altering the range of bacteria, affecting immune response and the integrity of the gut lining.