Dietary Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols (FODMAPs) and Gastrointestinal Disease. (5th June 2018)

• Record Type: Journal Article
• Authors: Vakil, Nimish
• Is Part Of: Nutrition in clinical practice. Volume 33:Number 4(2018:Aug.)
• Page Start: 468
• Page End: 475
• Publication Date: 2018-06-05
• Subjects: disaccharides -- enteral nutrition -- FODMAP -- irritable bowel syndrome -- inflammatory bowel diseases -- microbiota -- monosacccharides -- oligosaccharides -- polysaccharides -- sugar alcohols; Nutrition -- Periodicals; Diet therapy -- Periodicals; Artificial feeding -- Periodicals; 615.854
• DOI: 10.1002/ncp.10108
• Languages: English
• ISSNs: 0884-5336

Abstract

Abstract: FODMAP is an acronym for fermentable oligosaccharides, disaccharides, monosaccharides, and polyols. Dietary modification of FODMAPs has been shown to have significant effects on the physiology of the gastrointestinal tract and improves symptoms of abdominal pain, distention, and bloating in patients with irritable bowel syndrome. Structured withdrawal and reintroduction of FODMAPs supervised by a dietitian is the optimal practice for dietary FODMAP modification in irritable bowel syndrome. FODMAPs are present in enteral feeding formulas and may have a role in diarrhea and bloating in tube‐fed patients. Emerging areas of research include the effects of dietary modification of FODMAPs on the microbiome, micronutrient absorption, and caloric intake. FODMAP dietary modification is an emerging area in other gastrointestinal disorders and is of relevance to all practicing dietitians.