What Kind of Meat Can a Person with Diverticulitis Eat?

November 13, 2025 •

4 min read

According to a 2017 study published in the journal Gut, high red meat consumption was associated with an increased risk of diverticulitis, particularly unprocessed red meat. This makes understanding what kind of meat a person with diverticulitis can eat crucial for managing the condition and preventing flare-ups.

Quick Summary

Different types of meat are suitable for a person with diverticulitis depending on whether they are experiencing a flare-up or are in remission. Lean meats like poultry and fish are generally recommended, while high-fat red meat and processed meats should be limited or avoided.

Key Points

Lean Proteins are Best: Lean meats like skinless chicken, turkey, and fish are recommended for individuals with diverticulitis due to their low fat and easy digestibility.
Avoid Processed and High-Fat Meats: Processed meats, bacon, sausage, and high-fat red meat cuts should be limited or avoided, especially during a flare-up, as they can exacerbate inflammation and are harder to digest.
Diet Varies by Disease Stage: During an active flare, a low-fiber diet with easily digestible proteins is recommended. In remission, a high-fiber diet with lean meats helps prevent future flare-ups.
Gentle Cooking is Crucial: Baking, broiling, poaching, and slow cooking are preferred methods to ensure meat is tender and easy on the digestive system. Avoid frying and heavy, spicy sauces.
Red Meat Should Be Limited: Some studies suggest that high intake of red meat, particularly unprocessed red meat, may increase the risk of diverticulitis. Consider replacing some red meat with poultry or fish.
Consult a Professional: Dietary recommendations can vary. Always consult your healthcare provider or a registered dietitian for personalized medical advice.

Navigating dietary restrictions with a condition like diverticulitis can be challenging, especially when it comes to a protein-rich food like meat. What you can eat depends heavily on your current disease state—whether you are experiencing an acute flare-up or are in long-term remission. Understanding the difference and adjusting your meat intake accordingly is key to managing symptoms and promoting gut health.

Meat Choices During a Diverticulitis Flare-Up

During an acute diverticulitis flare, the goal is to rest the inflamed bowel. Your doctor will likely recommend a low-fiber diet, which includes low-fiber, easily digestible proteins.

Best Meat for a Flare-Up

Lean Poultry: Skinless chicken or turkey, cooked until tender, is an excellent choice. The low-fat content and easy digestibility make it gentle on the digestive system. You can shred, bake, or poach it for best results.
Baked or Broiled Fish: Opt for lean, flaky white fish like cod, tilapia, or flounder. Cooking methods like baking or broiling avoid added fats that can be hard to digest during a flare. Canned tuna in water is another convenient, low-fat option.
Broth: Chicken, beef, or vegetable broth is a staple during the initial clear liquid phase of a flare-up. It provides nutrients and hydration without putting stress on the digestive tract.
Ground Meat: In the later stages of recovery from a flare, tender ground meats, like lean ground chicken or turkey, may be tolerated. Ensure it is well-cooked and in a small portion.

Meats to Avoid During a Flare-Up

During a flare, you should avoid or limit high-fat and tough-to-digest meats, including:

Red Meat and Processed Meat: Studies link high consumption of red and processed meats to an increased risk of developing diverticulitis. During a flare, it is especially important to avoid these to prevent exacerbating inflammation.
Fried Meats: High-fat and greasy foods are notoriously difficult to digest and can worsen symptoms.

Meat Choices During Remission

Once a flare-up has subsided, the focus shifts to a high-fiber, low-fat diet to prevent future episodes. Research shows that reducing red and processed meat intake is associated with a lower risk of diverticulitis.

Recommended Meats for Remission

Lean Poultry: Continue to favor lean poultry, which is a versatile and healthy protein source.
Fish: Incorporate fish frequently, including fatty fish like salmon and mackerel. These provide omega-3 fatty acids, which have anti-inflammatory properties.
Lean Red Meat (In Moderation): You don't have to eliminate red meat entirely, but it's best to limit it. When you do have it, choose lean cuts, cook them slow, and keep portion sizes small.

Meat to Avoid or Limit During Remission

High-Fat Red Meat: Richer cuts of beef, lamb, and pork are higher in fat and can potentially increase inflammation.
Processed Meats: Items like bacon, sausage, and deli meat often contain additives and high levels of fat and sodium, which can be detrimental to gut health.

Cooking and Preparation Tips

How you prepare your meat is just as important as the type of meat you choose. Proper cooking ensures the meat is easy to chew and digest, reducing strain on your bowel.

Gentle Cooking Methods

Baking and Broiling: This cooks the meat thoroughly without adding excess fat.
Poaching and Steaming: These methods retain moisture, resulting in very tender meat.
Slow Cooking: For lean red meat, slow cooking or braising can help break down the fibers, making it much easier to digest.

Avoid These Preparation Methods

Frying: Frying adds a significant amount of fat, which can aggravate the digestive system.
Heavy Sauces and Spices: During a flare, avoid spicy seasonings and heavy sauces that can cause irritation.

Comparison of Meat Choices for Diverticulitis


Meat Type	Best for Flare-Up	Best for Remission	Notes
Lean Poultry (Chicken, Turkey)	Yes	Yes	A staple of a diverticulitis-friendly diet. Remove skin for lower fat.
Lean Fish (Cod, Tilapia)	Yes	Yes	Low-fat and easy to digest. Choose baked or broiled.
Fatty Fish (Salmon, Mackerel)	No	Yes	Recommended for remission due to anti-inflammatory omega-3s.
Lean Red Meat (Slow-cooked)	Later stages	Limited	Keep portions small and choose tender, slow-cooked cuts.
High-Fat Red Meat (Steak, Lamb)	No	Limited/No	Avoid during flares and limit significantly during remission.
Processed Meats (Sausage, Bacon)	No	No	High in fat and additives, should be avoided.

Conclusion: Prioritize Lean, Well-Cooked Protein

Successfully managing diverticulitis with diet means making deliberate choices about the meat you consume, based on whether you are recovering from a flare-up or trying to prevent one. During a flare, the focus is on easily digestible, low-fat options like lean poultry, fish, and broths. Once you are in remission, a high-fiber diet is key, and lean proteins remain the best choice, with high-fat and processed meats best avoided. Always consult your healthcare provider or a registered dietitian for personalized advice tailored to your specific condition and dietary needs. A balanced, mindful approach to protein intake can play a significant role in improving your quality of life while living with this condition.

Remember to listen to your body and adjust your diet gradually. By choosing lean, well-cooked meats and focusing on overall gut health, you can minimize symptoms and maintain a healthy diet long-term.

Frequently Asked Questions

Yes, but with caution. During remission, lean ground beef in moderation is often tolerated. During a flare-up, it is generally best to avoid red meat. If you do introduce it, choose extra-lean varieties, ensure it is thoroughly cooked, and start with small portions.

No, processed meats like bacon and sausage should be avoided. They are often high in fat and additives, which can increase inflammation and irritate the digestive system, particularly during a flare-up.

Yes, lean, baked or broiled fish is a safe protein option during a diverticulitis flare. It is easy to digest and provides necessary nutrients. Options like cod, tilapia, and canned tuna in water are good choices.

During a flare-up, the priority is a low-fiber, easily digestible diet, so stick to very lean, well-cooked poultry and fish. In remission, a high-fiber diet is encouraged, and you can slowly reintroduce small portions of lean red meat while still limiting high-fat and processed meats.

Deli meats are processed and often contain high amounts of sodium, fat, and preservatives. It is best to avoid these or consume them very sparingly, as they are not ideal for managing diverticulitis.

Fried foods are high in fat and should be avoided, especially during a flare-up. The high fat content is difficult to digest and can worsen symptoms of diverticulitis.

Opt for gentle cooking methods that produce tender meat, such as baking, broiling, poaching, or slow cooking. This ensures the meat is easy to digest and reduces the strain on your bowel.