Role of dietary FODMAPs in IBS-related symptoms.


ne of the most common enOtities encountered in a gastroenterologist’s practice is irritable bowel syndrome (IBS), which is characterized by abdominal pain and changes in stool frequency or consistency. In addition to the syndrome’s high prevalence, the paucity of effective therapies compounds the difficulty in caring for these patients. One therapeutic strategy that has recently garnered increasing attention is a dietary strategy whose aim is to reduce dietary fermentable oligosaccharides, disaccharides, monosaccharides, andpolyols (FODMAPs). The reduction of fermentable substrates within the intestine has been hypothesized to result in decreased gas production,which in turnwill reduce theamount of intestinal distention and discomfort. In this issue of Gastroenterology, Halmos et al report on a clinical controlled trial performed in Australia that evaluates the impact of a low FODMAPdiet on IBS. The study enrolled 30 patients with IBS as determined by the Rome III criteria and 8 healthy controls. The subjects were randomly assigned to either a low (<0.5 g) FODMAP diet or a typical Australian diet for 21 days. This phase was followed by a

DOI: 10.1053/j.gastro.2013.11.019

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@article{Lowe2014RoleOD, title={Role of dietary FODMAPs in IBS-related symptoms.}, author={Anson W. Lowe and Richard H . Moseley}, journal={Gastroenterology}, year={2014}, volume={146 1}, pages={1} }