Abstract

Background and Objectives: Irritable bowel syndrome (IBS) stands as a prevalent functional gastrointestinal condition known for causing persistent abdominal pain, changes in bowel patterns, and diminished quality of life. The low fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP) diet has emerged as a potential approach to managing IBS through dietary adjustments. To explore how the low FODMAP diet affects symptom relief, nutritional well-being, and overall quality of life in IBS patients when compared to those adhering to a standard diet. Methods and Study Design: A retrospective cohort study was conducted, including patients with IBS categorized into a regular diet group and a low FODMAP diet group. Dietary intake, daily nutrient intake, IBS symptom severity, adverse events, and quality of life were assessed. Results: The low FODMAP diet group demonstrated significantly lower intake of fermentable carbohydrates, including total dietary fiber, fructose, lactose, sorbitol, and total carbohydrates, compared to the regular diet group. Additionally, the low FODMAP diet group exhibited favourable nutritional profiles, reflecting higher intake and utilization of essential nutrients such as vitamin C, iron, calcium, vitamin D, and omega-3 fatty acids. Moreover, significant improvements in symptom severity, adverse event profiles, and quality-of-life scores were observed in the low FODMAP diet group compared to the regular diet group. Conclusions: The Low-FODMAP Diet significantly alters nutrient intake in IBS patients, which may contribute to the observed symptom relief.

Download this article

  PDF format