Abstract

A case control study exploring the role of diet and other biosocial factors in the aetiology of diverticulosis was undertaken in Athens, Greece, in 1981-1982. One hundred consecutive cases with radiologically confirmed diverticulosis and 110 control patients with fractures or other orthopaedic disorders were submitted to a structured interview, including frequency of consumption of about 80 food items. The main positive findings were, (i) the cases reported significantly less frequent consumption of vegetables, brown bread and, to a lesser extent, potatoes and fruits, and (ii) the cases reported significantly more frequent consumption of meat and, to a lesser extent, milk, and milk products. The difference in risk between those people who frequently consume vegetables but rarely consume meat, and those who rarely consume vegetables and frequently consume meat, was almost 50-fold.