Examination of Dietary Patterns and FODMAPs Intake in Patients with Irritable Bowel Syndrome


Background: There is growing evidence that supports the efficacy of a diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) for symptom management in irritable bowel syndrome (IBS). Utilizing a food frequency questionnaire (FFQs) to determine current dietary practices of those with and without IBS allows the Registered Dietitian Nutritionist (RDN) to understand usual dietary intake as it related to FODMAP ingestion. Objective: To identify the average lactose, fructose, and polyol intake in people with and without IBS to gauge if there are differences in usual dietary intake. Methods: VioScreenTM, a web-based FFQ, was offered to all patients in the outpatient Gastroenterology, Hepatology, and Nutrition (GHN) clinic at The Ohio State University Wexner Medical Center to assess dietary patterns and lactose, fructose, and polyols intake. Those that completed the FFQ were stratified into those with and without IBS. Demographic data and health variables including age (yr), weight (kg), and BMI (kg/m2) were collected as part of the electronic FFQ. Results: Participants (N=140) were included in this study. Mean age was 43.0 ± 15.5 years with an average BMI of 28.2 ± 7.4 kg/m2. Those with IBS (n=24) were of similar age as those without IBS (41.9 ± 17.1 years vs 43.3 ± 15.2 years, respectively). No difference in the average fructose (36 g ± 38 vs 25 g ± 34; P = 0.156), lactose (14 g ± 10 vs 12 g ± 14; P = 0.655) and polyols (1 g ± 0.5 vs 1 g ± 0.6; P = 0.260) was detected between those with and without IBS. Conclusion: Patients with IBS do not consume significantly less fructose, lactose, and polyols compared to patients without IBS. Data suggests high- FODMAPs foods can trigger or worsen IBS symptoms. RDNs should evaluate the dietary patterns before the education of low-FODMAPs to ensure the education is targeting patient-specific high FODMAPs foods or potential trigger foods.Funding for this project supported by CTSA grant number (UL1TR002733)No embargoAcademic Major: Medical Dietetic

    Similar works