Low-FODMAP diet in the management of irritable bowel syndrome

Abstract Background Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) are short-chain carbohydrates poorly absorbed by humans due to their small size, high osmotic activity, and the speed with which they are fermented by the microbiota. This causes abdominal pain, diarrhea and or constipation, and bloating. Studies about low-FODMAP diet to reduce the symptoms presented by patients with irritable bowel syndrome (IBS) have recently grown. This study aims to identify the characteristics and the risks of low-FODMAP diet to irritable bowel syndrome patients. Methods Electronic databases were used to search for the following words and/or expressions: “FODMAP Diet,” “Low FODMAP diet,” “irritable bowel syndrome,” and “Diet in IBS.” The study was carried out between February and September 2017. Results The low-FODMAP diet consists of two phases: in the first phase, carbohydrates associated with symptom induction in IBS patients and with the evaluation of the improvement conditions are eliminated or reduced; in the second phase, the eliminated groups are gradually reintroduced according to the presented symptomatology. Conclusions The low-FODMAP diet restrains the intake of certain food, and it leads to significant improvement in the symptoms of irritable bowel syndrome patients. However, some nutritional deficiencies may occur, if there is inadequate nutritional guidance, highlighting the need for adequate dietary management.