Effects of Prebiotics vs a Diet Low in FODMAPs in Patients With Functional Gut Disorders
WHAT YOU NEED TO KNOW
BACKGROUND AND CONTEXT
Non-absorbable residues of the diet are fermented by intestinal microbiota, releasing gas. Thus, diets low in fermentable residues, such as low FODMAP diets, improve gas-related complaints; paradoxically, some products that are selectively fermented by colonic microbiota (prebiotics) produce a similar benefit.
NEW FINDINGS
The decrease in symptoms produced by a low FODMAP diet in patients with functional gut disorders disappeared soon after discontinua...
How to institute the low-FODMAP diet
Abstract
A diet low in poorly absorbed, fermentable, short chain carbohydrates (FODMAPs) is an effective strategy to manage symptoms of irritable bowel syndrome (IBS). The diet has gained traction since its original description in Australia 10 years ago and is now an internationally accepted dietary management strategy for IBS. Randomized controlled trials have raised the pro!le of the low-FODMAP diet to become a viable !rst-line therapy for IBS, when implemented under a dietitian’s guidance. Importantly, the diagnosis of IBS should be con!rmed ...
The first international Rome consensus conference on gut microbiota and faecal microbiota transplantation in inflammatory bowel disease
ABSTRACT
Background Several randomised clinical trials (RCTs) performing faecal microbiota transplantation (FMT) for the management of inflammatory bowel disease (IBD), particularly for ulcerative colitis, have recently been published, but with major variations in study design. These include differences in administered dose, route and frequency of delivery, type of placebo and evaluated endpoints. Although the overall outcomes appear to be promising, they ...
British Dietetic Association consensus guidelines on the nutritional assessment and dietary management of patients with inflammatory bowel disease
Abstract
Background: Despite increased awareness of diet and nutrition being integral to the management of patients with inflammatory bowel disease (IBD), there are gaps in the knowledge of IBD healthcare providers regarding nutrition.
Furthermore, high quality evidence on nutritional assessment and dietary management of IBD is limited. A Delphi consensus from a panel of experts allows for best‐practice guidelines to be developed, especially ...
Fructose and lactose intolerance and malabsorption testing: the relationship with symptoms in functional gastrointestinal disorders
SUMMARY
Background
The association of fructose and lactose intolerance and malabsorption with the symptoms of different functional gastrointestinal disorders (FGID) remains unclear.
Aim
To investigate the prevalence of fructose and lactose intolerance (symptom induction) and malabsorption and their association with clinical gastrointestinal (GI) as well as non-GI symptoms in FGID and the outcome of dietary intervention.
Methods
Fructose and lactose ...
Food Intolerances, Food Allergies and IBS: Lights and Shadows
Abstract: This narrative review delves into the intricate relationship between irritable bowel syndrome (IBS) and food intolerances. IBS, a chronic functional gastrointestinal disorder, is characterized by symptoms like abdominal pain and altered bowel habits. The prevalence of IBS has increased globally, especially among young adults. Food and dietary habits play a crucial role in IBS management. About 85–90% of IBS patients report symptom exacerbation linked to specific food consumption, highlighting the strong connection ...
FODMAPs: food composition, defining cutoff values and international application
Abstract
The low-FODMAP diet is a new dietary therapy for the management of irritable bowel syndrome that is gaining in popularity around the world. Developing the low-FODMAP diet required not only extensive food composition data but also the establishment of “cutoff values” to classify foods as low-FODMAP. These cutoff values relate to each particular FODMAP present in a food, including oligosaccharides (fructans and galactooligosaccharides), sugar polyols (mannitol and sorbitol), lactose, and fructose in ...
