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Abstract
The low FODMAP (fermentable oligo-, di-, monosaccharides, and polyols) diet reduces
functional gastrointestinal symptoms (FGID) when implemented by dietitian-delivered
education in clinical trials, but it is unknown how well the diet is followed in routine
clinical care and if differences exist when implemented by physician or dietitian.
This study aimed to evaluate the real-world experience of patients recommended the
diet.
To gain mechanistic insights, we compared effects of low fermentable oligosaccharides, disaccharides and monosaccharides and polyols (FODMAP) and high FODMAP diets on symptoms, the metabolome and the microbiome of patients with IBS.
The low-FODMAP diet is a frequently used treatment for irritable bowel syndrome (IBS). Most research has focused on short-term FODMAP restriction; however, guidelines recommend that high-FODMAP foods are reintroduced to individual tolerance. This study aimed to assess the long-term effectiveness of the low-FODMAP diet following FODMAP reintroduction in IBS patients.