Riggs, Stacey MS, RD, CDN
Topics in Clinical Nutrition
October/December 2014
Vol. 29 – Issue 4: p 304-312
THE LOW-FODMAP (low-fermentable oligosaccharides, disaccharides, and monosaccharides and polyols) diet is a new dietary regimen that may reduce the gastrointestinal symptoms of irritable bowel syndrome (IBS) in those who are sensitive to fermentable carbohydrates, allowing IBS sufferers to live a more normal and functional life. Although approximately 10% to 15% of American adults experience the debilitating symptoms associated with IBS, an “IBS Diet” capable of treating diarrhea, constipation, gas, and bloating has yet to be developed.1 The low-FODMAP diet is a promising new dietary and lifestyle modification technique that may improve the symptoms associated with IBS.
The purpose of this article is to examine the development and implementation of the low-FODMAP diet regimen for reduction of IBS symptoms, to explain the mechanisms behind alleviation of IBS symptoms through FODMAP elimination, and to discuss the critical role that the registered dietitian plays in the treatment of IBS.