Nutrition in the management of gastrointestinal diseases and disorders: the evidence for the low FODMAP diet. (December 2017)

• Record Type: Journal Article
• Authors: Eswaran, Shanti; Farida, Jeremy P; Green, Jessica; Miller, Jesse D; Chey, William D
• Is Part Of: Current opinion in pharmacology. Volume 37(2017)
• Page Start: 151
• Page End: 157
• Publication Date: 2017-12
• Subjects: Pharmacology -- Periodicals; Pharmaceutical Preparations -- Periodicals; Drug Therapy -- Periodicals; Biopharmaceutics -- Periodicals; Pharmacologie -- Périodiques; Pharmacology; Periodicals; 615.105
• DOI: 10.1016/j.coph.2017.10.008
• Languages: English
• ISSNs: 1471-4892

Abstract

Highlights: FODMAPs are a group of short-chain, fermentable carbohydrates that may exacerbate symptoms of IBS via several mechanisms, including fermentation. A growing body of evidence supports the use of the low FODMAP to treat IBS, but the results are not uniformly positive. The low FODMAP diet is composed of three distinct phases (elimination, reintroduction, and maintenance); the elimination phase is not meant to be continued indefinitely. Abstract : A growing interest from both physicians and patients is fueling research in the interaction of symptoms related to irritable bowel syndrome (IBS) and diet, particularly the low FODMAP diet. Recent studies further define the role of these short-chain fermentable carbohydrates on IBS symptoms and their effects in different parts of the gastrointestinal tract. Mounting evidence supports the use of a low FODMAP diet in the clinical setting, but this dietary approach is not without potential drawbacks. This review illustrates the mechanisms by which the low FODMAP diet leads to improvement in IBS symptoms, summarizes the available clinical evidence, and offers practical advice regarding implementation of this dietary strategy.