Habitual diet and diet quality in Irritable Bowel Syndrome: A case‐control study

Tigchelaar, Ettje F.; Mujagic, Zlatan; Zhernakova, Alexandra; Hesselink, Martine; Meijboom, Saskia; Perenboom, Corine W M; Masclee, Ad; Wijmenga, Cisca; Feskens, Edith J. M.; Jonkers, Daisy

doi:10.1111/nmo.13151

Cited by 26 publications

(60 citation statements)

References 48 publications

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“…FODMAPs include foodstuffs that contain fructose (apples, pears, watermelon and honey), vegetables rich in fructan (onions, asparagus, artichoke and leek), wheat-based products (bread, doughs in general), sorbitol (artificial sweeteners) and raffinose (cabbage, lentils and beans). Although highly restrictive, a FODMAP free diet generally brings notable benefits to IBS patients (8,9,16,19,23,29,30) .…”

Section: Figure 1 Relation Between Fodmaps and Functional Intestinalmentioning

confidence: 99%

“…All of our patients reported that their symptoms were aggravated by some foods containing dairy products, beans, peas, dried fruits, white bread, cake, pasta, raw vegetables, alcohol, soft drinks and sweeteners. Some publications have already shown that exclusion of these foods from the diet can help up to 70% of IBS patients, and up 80% of them specifically without FODMAPs (6,9,10,15,16,23) . Monsbakken, et al (21) described some symptoms of intolerance in 70% of individuals with IBS for dairy products, onion, cabbage, chocolate, coffee, teas, peas, chili, beer, apple and wheat.…”

Section: Global Evaluation Of Intolerances For Diverse Food Groupsmentioning

confidence: 99%

“…Patients with IBS need to be treated and supported by a specialized multiprofessional team. Dietary intervention has become important as it is associated with an improved quality of life and, when carried out effectively, can maintain the patient nutritionally healthy as well as reducing intestinal symptoms (9,15,18,23) .…”

Section: Final Considerationsmentioning

confidence: 99%

“…According to the literature, patients related the exacerbation of symptoms with dietary aspects (8,10,16,18,(20)(21)(22)(23) . Monsbakken et al (21) assessed 84 patients with IBS and observed that 62% reduced or excluded something from their diets, with the intention of minimizing symptoms, these included: fats (64%), milk and dairy products (54%), carbohydrates (43%), caffeine (41%), alcohol (27%) and excessive protein intake (21%).…”

Section: Introductionmentioning

confidence: 99%

“…Currently, there are no official guidelines recommending specific dietary treatment for functional gastrointestinal disturbances, but a number of researchers have focused on this topic, with growing evidence suggesting the benefits that this diet could offer to some patients (8,9,26,23) . In a 2006 study (27) , a diet of reduced FODMAPs lead to an improvement of all intestinal symptoms in 72% of 62 patients with IBS.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of Carbohydrate and Fiber Consumption in Patients with Irritable Bowel Syndrome in Outpatient Treatment

Lopes¹,

Miszputen²,

Sachs³

et al. 2018

JGPLD

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Background -Irritable bowel syndrome (IBS) is a chronic functional condition, which main symptoms of pain, discomfort and abdominal distension, constipation, diarrhea, altered fecal consistency and sensation of incomplete evacuation can be influenced by the presence of dietary fiber and fermentable carbohydrates (FODMAPs). This study aimed to assess the relationship between the quantity of fermentable carbohydrates (FOD-MAP) and fiber consumed by individuals diagnosed with IBS, and their classification according to the Rome III criteria. Methods -A transversal study was carried out in the Intestinal Outpatient Clinic of the Gastroenterology Discipline of UNIFESP. The nutrients of interest for the study were: fiber, general carbohydrates and FODMAPs, with intake quantity measured in grams, analyzed through portions consumed. A nutrition log was used, along with a semi-quantitative questionnaire of consumption frequency. Results -The sample included 63 adult patients; 21 with constipated IBS, 21 with diarrhea IBS, and 21 with mixed IBS. Carbohydrate intake was suboptimal in 55.6% of patients in all groups; excessive consumption was identified in 38.1% of the diarrhea group, 14.3% of the mixed group and 38.1% of the constipated group. Low consumption of carbohydrates was found in 28.6%of diarrhea patients and 47.6% of the mixed group. A mean intake of 23 g of fiber per day was identified, lower than recommended. Conclusion -The study identified a number of inadequacies in the consumption of different nutrients, excessive carbohydrate intake, especially FODMAPs, identified by the respondents as responsible for a worsening of their conditions. By contrast, other food groups such as meat, eggs and dairy were consumed by the sample population in insufficient quantities.

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Section: Figure 1 Relation Between Fodmaps and Functional Intestinalmentioning

confidence: 99%

Section: Global Evaluation Of Intolerances For Diverse Food Groupsmentioning

confidence: 99%

Section: Final Considerationsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Evaluation of Carbohydrate and Fiber Consumption in Patients with Irritable Bowel Syndrome in Outpatient Treatment

Lopes¹,

Miszputen²,

Sachs³

et al. 2018

JGPLD

View full text Add to dashboard Cite

show abstract

Brain activity in response to food images in patients with irritable bowel syndrome and functional dyspepsia

Katsumata,

Hosokawa,

Manabe

et al. 2023

J Gastroenterol

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Background Functional dyspepsia (FD) and irritable bowel syndrome (IBS) are caused and exacerbated by consumption of fatty foods. However, no study has evaluated brain activity in response to food images in patients with disorders of gut–brain interaction (DGBI). This study aimed to compare food preference and brain activity when viewing food images between patients with DGBI and healthy controls. Methods FD and IBS were diagnosed using the ROME IV criteria. Food preference was assessed using a visual analog scale (VAS). Brain activity in the prefrontal cortex (PFC) in response to food images was investigated using functional near-infrared spectroscopy (fNIRS). Results Forty-one patients were enrolled, including 25 with DGBI. The mean VAS scores for all foods (controls vs. FD vs. IBS: 69.1 ± 3.3 vs. 54.8 ± 3.8 vs. 62.8 ± 3.7, p = 0.02), including fatty foods (78.1 ± 5.4 vs. 43.4 ± 6.3 vs. 64.7 ± 6.1, p < 0.01), were the lowest in patients with FD among all groups. Patients with FD had significantly higher brain activity in the left PFC than those with IBS and healthy controls (mean z-scores in controls vs. FD vs. IBS: − 0.077 ± 0.03 vs. 0.125 ± 0.04 vs. − 0.002 ± 0.03, p < 0.001). Conclusions Patients with DGBI, particularly those with FD, disliked fatty foods. The brain activity in patients with DGBI differed from that in healthy controls. Increased activity in the PFC of patients with FD was confirmed.

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Evaluation of Nutritional Adequacy and Symptom Improvement During Implementation of the Low-FODMAP Diet in Individuals with Irritable Bowel Syndrome

Richards

Al-Muhanna

Roberts

et al. 2018

Journal of the Academy of Nutrition and Dietetics

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Irritable bowel syndrome (IBS) is a common functional gastrointestinal disorder (FGID) that affects 10-20% of adults and adolescents worldwide. A connection has been identified between the consumption of some foods and an exacerbation of IBS symptoms. One nutrition therapy option for IBS is the low fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP) diet. A lack of data describing the mechanism of action of this dietary pattern has led to insufficient evidence to establish standard clinical guidelines regarding the use of the low-FODMAP diet in IBS. This study aims to define the duration of the low-FODMAP diet elimination phase for optimal symptom relief and the nutritional adequacy of the low-FODMAP diet. Seventy patients with IBS attended low-FODMAP diet group education classes that were provided monthly, and those who consented to the study were instructed to follow the low-FODMAP diet for six weeks. Subjects completed an IBS-Symptom Severity Scale questionnaire (IBS-SSS) at baseline and at weeks 2, 4, and 6. Subjects completed a three-day diet record at baseline and week 2. Dietary compliance was assessed through daily high-FODMAP food checklists. A total of 35 participants enrolled in this study. Complete data was available for 14 (40%) participants. Incomplete data was available for 2 (6%) participants, and 19 (54%) dropped out of the study. Forty-three percent of the original participants (15/35

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Habitual diet and diet quality in Irritable Bowel Syndrome: A case‐control study

Abstract: Differences in habitual diet were described, showing lower diet quality in IBS patients compared to controls, with increased consumption of fat and lower intake of fibers and fructose. Our data support the importance of personalized and professional nutritional guidance of IBS patients.

Cited by 26 publications

References 48 publications

Evaluation of Carbohydrate and Fiber Consumption in Patients with Irritable Bowel Syndrome in Outpatient Treatment

Evaluation of Carbohydrate and Fiber Consumption in Patients with Irritable Bowel Syndrome in Outpatient Treatment

Brain activity in response to food images in patients with irritable bowel syndrome and functional dyspepsia

Evaluation of Nutritional Adequacy and Symptom Improvement During Implementation of the Low-FODMAP Diet in Individuals with Irritable Bowel Syndrome

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