Self-reported Food Intolerance in Korean Patients With Irritable Bowel Syndrome

Abstract

Background/Aims Various foods trigger and/or worsen the symptoms of irritable bowel syndrome (IBS). However, Korean food-related gastrointestinal (GI) symptoms in IBS patients have not yet been investigated. This study aims to evaluate the prevalence of self-reported food intolerance in Korean IBS patients and determine the Korean food items and food groups perceived by patients to worsen their GI symptoms. Methods We recruited 393 study subjects, comprising 101 IBS patients, 167 symptomatic non-IBS subjects, and 125 control subjects. All participants completed a questionnaire to identify the most problematic foods and assess the occurrence of GI symptoms caused by 119 Korean food items. They also completed the validated Rome III questionnaire for IBS. Results The prevalence of self-reported food intolerance in Korean IBS patients was 79.2%, which was significantly higher than that in control subjects (44.8%, P < 0.001). The most problematic foods reported by IBS patients who experienced food intolerance were high-fat foods (25.0%), gluten foods (23.8%), spicy foods (15.0%), and dairy products (15.0%). A total of 63.4% of IBS patients reported GI symptoms related to the consumption of foods high in fermentable oligo-, di-, mono-saccharides, and polyols (FODMAP), while 48.5% of IBS patients reported symptoms associated with high-fat foods. Gas problems and loose stools were the most frequently reported symptoms. Conclusions A large proportion of Korean IBS patients complained of intolerance to certain food items, with high-fat and high-FODMAP foods being the main triggers. This study provides a basis for planning food intervention studies for Korean IBS patients.

High-Fat Foods and FODMAPs Containing Gluten Foods Primarily Contribute to Symptoms of Irritable Bowel Syndrome in Korean Adults

“…High-fat foods were considered to have a fat content of 30% or more of total energy in food (based on Dietary Reference Intake for Korean (KDRI)). High FODMAPs containing gluten were defined as foods mainly made of flour such as noodles, bread, wheat cakes, dumplings, and cookies based on research by Lee et al [ 22 ]. Regarding the nutrient composition, the 9.2 revision of the National Standard Food Composition data published by the Rural Development Administration in Korea was utilized in this study [ 23 ].…”

Does a Minority of Children With Functional Gastrointestinal Disorders Receive Formal Diet Advice?

“…Diet therapy in FGIDs is important, as up to 80%-90% of both children and adults with FGIDs report that certain foods exacerbate their symptoms (abdominal pain, bloating, diarrhea, etc). [3][4][5] Avoidance of specific foods in the diet can often decrease symptoms. [6][7][8][9] For children and adults with FGIDs, treatments focused on altering diet intake have shown efficacy in improving symptoms and may lead to better clinical health outcomes and quality of life.…”

“…Treatment of FGIDs is challenging; however, diet‐based therapies are gaining increasing recognition as being effective. Diet therapy in FGIDs is important, as up to 80%–90% of both children and adults with FGIDs report that certain foods exacerbate their symptoms (abdominal pain, bloating, diarrhea, etc) 3–5 . Avoidance of specific foods in the diet can often decrease symptoms 6–9 .…”

Ernährungsmedizinische Aspekte beim Reizdarmsyndrom – ein Update

“…Nicht zuletzt geben viele PatientInnen einen Zusammenhang ihrer Beschwerden mit der Nahrung an [11]. Hier lassen sich mitunter pathogenetische Zusammenhänge feststellen, meist ist dies jedoch nicht der Fall.…”