Jump to content

Search the Community

Showing results for tags 'diet'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • Discussion
    • Welcome and Newly Diagnosed
    • IBS Discussion and Symptoms
    • Diarrhea predominant IBS (IBS-D)
    • Constipation predominant IBS (IBS-C)
    • IBS Diet, low FODMAP Diet and Nutrition
    • IBS Medications, Medical Foods and Fecal Microbiota Transplantation (FMT)
    • CBT, Hypnotherapy
    • Women's Health Issues
    • IBS Patient Stories
    • IBS Podcasts and Videos
    • IBS Clinical Research Trials - Participants Wanted!
    • IBS News Articles and Research Results
    • IBS Newsfeed
    • IBS X feed (formerly called Twitter)
    • Announcements
    • We Remember
  • Member Area
    • Products We Love

Find results in...

Find results that contain...

Date Created

  • Start


Last Updated

  • Start


Filter by number of...

Found 14 results

  1. Irritable Bowel Syndrome, commonly known as IBS, is a chronic gastrointestinal disorder that affects the large intestine. It is characterized by a variety of symptoms, including abdominal pain, bloating, gas, diarrhoea, and constipation.It is believed that certain factors, such as food triggers, can exacerbate the symptoms. Impact of Food Triggers on IBS Symptoms Food triggers play a crucial role in the development and severity of IBS symptoms. By understanding which foods worsen the symptoms, individuals with IBS can make informed dietary choices and effectively manage their condition. Understanding Food Triggers Definition of Food Triggers Food triggers refer to specific types of foods or ingredients that can stimulate or aggravate the digestive system, leading to IBS symptoms. Common Types of Food Triggers FODMAPs FODMAPs are a group of carbohydrates that are poorly absorbed in the small intestine. They can cause increased water content and gas production in the colon, resulting in bloating, abdominal pain, and altered bowel movements. Common high-FODMAP foods include onions, garlic, wheat, certain fruits, and legumes. Gluten Gluten is a protein found in wheat, barley, and rye. Some individuals with IBS may have gluten sensitivity or celiac disease, where consuming gluten triggers gastrointestinal symptoms. It is important for such individuals to follow a gluten-free diet. Dairy Products Dairy products, such as milk, cheese, and ice cream, can be problematic for individuals with lactose intolerance. Lactose is a sugar found in milk and dairy products, and those with lactose intolerance lack the enzyme needed to digest it properly. Consuming lactose-containing foods can lead to gas, bloating, and diarrhea. Spicy Foods Spicy foods, like chili peppers and hot sauces, can irritate the digestive system and exacerbate IBS symptoms in some individuals. They may cause increased bowel movements, abdominal pain, and discomfort. Conclusion In conclusion, identifying and avoiding food triggers is crucial for managing Irritable Bowel Syndrome (IBS) effectively. By understanding individual triggers through methods like keeping a food diary and following an elimination diet, individuals can make dietary modifications that alleviate symptoms. Remember, it is advisable to consult a registered dietitian or gastroenterologist for personalized advice and support.
  2. CLINICAL PRACTICE UPDATE| VOLUME 162, ISSUE 6, P1737-1745.E5, MAY 01, 2022 AGA Clinical Practice Update on the Role of Diet in Irritable Bowel Syndrome: Expert Review William D. Chey - Jana G. Hashash - Laura Manning - Lin Chang Published: March 22, 2022 DOI: https://doi.org/10.1053/j.gastro.2021.12.248 PubMed: https://pubmed.ncbi.nlm.nih.gov/35337654/ Description Irritable bowel syndrome (IBS) is a commonly diagnosed gastrointestinal disorder that can have a substantial impact on quality of life. Most patients with IBS associate their gastrointestinal symptoms with eating food. Mounting evidence supports dietary modifications, such as the low–fermentable oligo-, di-, and monosaccharides and polyols (FODMAP) diet, as a primary treatment for IBS symptoms. The aim of this American Gastroenterological Association (AGA) Clinical Practice Update (CPU) is to provide best practice advice statements, primarily to clinical gastroenterologists, covering the role of diet in IBS treatment. Methods This expert review was commissioned and approved by the AGA CPU Committee and the AGA Governing Board to provide timely guidance on a topic of high clinical importance to the AGA membership, and underwent internal peer review by the CPU Committee and external peer review through standard procedures of Gastroenterology. The best practice advice statements were drawn from reviewing existing literature combined with expert opinion to provide practical advice on the role of diet in treating patients with IBS. Because this was not a systematic review, formal rating of the quality of evidence or strength of the presented considerations was not performed. Best Practice Advice Statements Best Practice Advice 1 Dietary advice is ideally prescribed to patients with IBS who have insight into their meal-related gastrointestinal symptoms and are motivated to make the necessary changes. To optimize the quality of teaching and clinical response, referral to a registered dietitian nutritionist (RDN) should be made to patients who are willing to collaborate with a RDN and patients who are not able to implement beneficial dietary changes on their own. If a gastrointestinal RDN is not available, other resources can assist with implementation of diet interventions. Best Practice Advice 2 Patients with IBS who are poor candidates for restrictive diet interventions include those consuming few culprit foods, those at risk for malnutrition, those who are food insecure, and those with an eating disorder or uncontrolled psychiatric disorder. Routine screening for disordered eating or eating disorders by careful dietary history is critical because they are common and often overlooked in gastrointestinal conditions. Best Practice Advice 3 Specific diet interventions should be attempted for a predetermined length of time. If there is no clinical response, the diet intervention should be abandoned for another treatment alternative, for example, a different diet, medication, or other form of therapy. Best Practice Advice 4 In preparation for a visit with a RDN, patients should provide dietary information that will assist in developing an individualized nutrition care plan. Best Practice Advice 5 Soluble fiber is efficacious in treating global symptoms of IBS. Best Practice Advice 6 The low-FODMAP diet is currently the most evidence-based diet intervention for IBS. Healthy eating advice as described by the National Institute of Health and Care Excellence Guidelines, among others, also offers benefit to a subset of patients with IBS. Best Practice Advice 7 The low-FODMAP diet consists of the following 3 phases: 1) restriction (lasting no more than 4–6 weeks), 2) reintroduction of FODMAP foods, and 3) personalization based on results from reintroduction. Best Practice Advice 8 Although observational studies found that most patients with IBS improve with a gluten-free diet, randomized controlled trials have yielded mixed results. Best Practice Advice 9 There are limited data showing that selected biomarkers can predict response to diet interventions in patients with IBS, but there is insufficient evidence to support their routine use in clinical practice. Irritable bowel syndrome (IBS) is a commonly diagnosed disorder of gut–brain interaction that can substantially impact quality of life (QOL). The multifactorial pathogenesis of IBS is characterized by altered motility, visceral sensation, brain–gut interactions, gut microbiome, intestinal permeability, and mucosal immune activation. Most medical therapies for IBS improve global symptoms in fewer than one-half of patients, with a therapeutic gain of 7%–15% over placebo. Most patients with IBS associate their gastrointestinal (GI) symptoms with eating food. There is mounting evidence to support dietary modifications, such as the low–fermentable oligo-, di-, and monosaccharides and polyols (FODMAP) diet (LFD), as a primary treatment for symptoms of patients with IBS. Before committing patients to a restrictive diet, excluding disordered eating behaviors and eating disorders is critical. When possible, working closely with a GI registered dietitian nutritionist (RDN) can help to optimize outcomes. The aim of this American Gastroenterological Association (AGA) Clinical Practice Update (CPU) is to provide best practice advice (BPA) on the role of diet in the treatment of IBS. >> Read the full update >> Download a PDF Copyright © 2022 Elsevier Inc. except certain content provided by third parties. The content on this site is intended for healthcare professionals.
  3. Impact of Diet on Symptoms of the Irritable Bowel Syndrome by Robin Spiller NIHR Nottingham Biomedical Research Centre, Nottingham NG7 2UH, UK Academic Editor: Massimo Bellini Nutrients 2021, 13(2), 575; https://doi.org/10.3390/nu13020575 Irritable bowel syndrome (IBS), with its key features of abdominal pain and disturbed bowel habit, is thought by both patients and clinicians to be strongly influenced by diet. However, the complexities of diet have made identifying specific food intolerances difficult. Eating disorders can masquerade as IBS and may need specialist treatment. While typical food allergy is readily distinguished from IBS, the mechanisms of gut-specific adverse reactions to food are only just being defined. These may include gut-specific mast cell activation as well as non-specific activation by stressors and certain foods. Visceral hypersensitivity, in some cases mediated by mast cell activation, plays a key part in making otherwise innocuous gut stimuli painful. Rapidly fermented poorly absorbed carbohydrates produce gaseous distension as well as short-chain fatty acids and lowering of colonic pH which may cause symptoms in IBS patients. Limiting intake of these in low FODMAP and related diets has proven popular and apparently successful in many patients. Existing diet, colonic microbiota and their metabolic products may be helpful in predicting who will respond. Wheat intolerance may reflect the fact that wheat is often a major source of dietary FODMAPs. It may also be either a forme fruste of coeliac disease or non-specific immune activation. Wheat exclusion can be successful in some of these patients. More research is needed to fully understand the mechanisms of food intolerances and how to best ameliorate them in a personalised medicine approach to diet in IBS. >> View full research paper © 1996-2021 MDPI (Basel, Switzerland)
  4. Trial by Jury: Irritable Bowel Syndrome Brooks Cash, MD ; Lin Chang, MD ; William Chey, MD ; David Kunkel, MD ; Mark Pimentel, MD VIEW WEBCAST Recorded at ACG 2019 meeting in San Antonio, TX. Target Audience: This activity has been designed to meet the educational needs of gastroenterologists and other healthcare providers involved in the care of patients with irritable bowel syndrome (IBS). Educational Objectives After completing this program, participants should be better able to: Design treatment plans for patients with IBS that are aligned with current evidence-based recommendations Explain the quality of evidence, magnitude of benefit, safety, and tolerability of specific treatments for IBS Incorporate new IBS therapies effectively into clinical practice Provided by Supported by educational grants from Salix Pharmaceuticals and Shire. This program is neither sponsored nor endorsed by ACG.
  5. NanoSalad is offering a free trial of their FODMAP and IBS friendly product for US-based IBSpatient Community members. 95% of Americans don't eat enough veggies and fiber. Each packet contains 100% organic fruits and vegetables. Nothing added. Just all the plant solids, de-juiced, dried and shrunk, from 20 times the weight of ingredients. The Savory recipe contains kale, celery, parsnip, carrot, and apple (tuned to minimize changes to the taste of the savory foods you love). The 2 Veg recipe contains kale and carrot (it has a bold veggie flavor, and both ingredients are low FODMAP and IBS friendly). The Fruity recipe contains apple, pear, strawberry, and carrot (suits sweeter dishes, adding clear fruity notes and sweet fiber). More info: https://www.bodzoo.com/ibspatient-trial.html
  6. I am excited to share that ModifyHealth™ is the first nationwide meal delivery service to receive Monash University’s Low-FODMAP Certification. This certification is awarded to products containing ingredients that are low in fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP). Products that receive this certification are licensed to use the official Monash University Low-FODMAP Certified™ badge – making it easier for consumers to identify products that are low in FODMAPs. Recommended by GI providers and dietitians, ModifyHealth's Low-FODMAP and Gluten-free meals are clinically tailored to bring relief to specific GI conditions and available for home-delivery nationwide across the US. As you may know, Monash University is the birthplace of the Low-FODMAP protocol and known internationally as leading experts in IBS research. Studies have shown that following the Low-FODMAP protocol brings relief in up to 75% of patients with IBS. While effective, patients often find implementation of the protocol challenging and time prohibitive to complete on their own. ModifyHealth makes it simple and ensures optimal outcomes by eliminating the guesswork with fresh, fully-prepared, Low-FODMAP meals and GI trained dietitian support for those not currently working with their own dietitian. We’ve been big fans of ModifyHealth since they launched and their mission to “change lives by making ‘food as medicine’ simple, effective and enjoyable for patients and providers.” We look forward to following their continued success in the IBS community. To view the complete press release, please visit: https://modifyhealth.com/blogs/newsroom/modifyhealth-delivers-digestive-wellness-as-the-first-nationwide-meal-delivery-service-to-receive-monash-university-low-fodmap-certification For more information or to have ModifyHealth’s meals delivered to your home, please visit modifyhealth.com
  7. These are my notes from the online course for Patients about the low FODMAP diet from Monash University, the academic center where the low FODMAP diet was developed. The Monash FODMAP online course for Patients contains five (5) modules delivered entirely online with dialog, videos and quizzes. You have twelve (12) months to complete the course at your own pace. The course is not meant to be a replacement for healthcare professionals like your Physician or Dietitian. The course is intended to help you better understand your condition. It is important to have a proper medical diagnosis by a doctor before proceeding with any treatment. The course is not meant to self-diagnose yourself with IBS. According to Monash University, these are the aims of the course for Patients: All about IBS, including symptoms, causes, the importance of getting a proper medical diagnosis, red flags symptoms, common tests and treatments. What FODMAPs are and how a 3 step FODMAP diet can reduce IBS symptoms How to follow Steps 1, 2 and 3 of the FODMAP diet What to do if you do not experience symptom improvement on this diet I completed the course in about two (2) weeks. The course filled in a lot of gaps in my knowledge about FODMAPs when I thought I already knew everything! It really helped me understand how to better use the Monash University FODMAP app and how to better utilize a Dietitian that has been certified to manage the low FODMAP diet. Some background on the low FODMAP diet The team at Monash University in Australia developed the low FODMAP diet showing that FODMAPs could trigger symptoms of IBS and research which acknowledges that diet could be responsible for IBS symptoms. In turn, limiting dietary FODMAPs became an effective treatment for 3 out of 4 people for treating their symptoms of IBS. The FODMAP acronym was coined to classify groups of carbohydrates (sugars and fibers) found in foods and beverages, that are similar in length and structure. These, “short-chain” carbohydrates have been shown to be poorly absorbed in individuals living with digestive sensitivities, including Irritable Bowel Syndrome (IBS), and resulting in a common set of gastrointestinal symptoms including abdominal pain, bloating and gas, constipation and/or diarrhea. More information about the low FODMAP diet is here. Course outline The course is delivered in five (5) modules broken down as follows. There are some pop-quizzes (True/False and Multiple choice questions) during the lessons which give you immediate feedback on the material covered. Module 1 – Understanding IBS Great overview of what IBS is Insight as to possible causes How is a diagnosis made? What are red flags and why they are important? Common tests to diagnose IBS Common and current treatment options including diet like the low FODMAP diet Module 2 – Introduction to FODMAPs FODMAPs have similar effects in the gut of a healthy person and someone with IBS; however, people with IBS are thought to experience symptoms when they eat high FODMAP foods because they have a more sensitive intestine FODMAP composition food guide (downloadable) Learn to identify high FODMAP foods and what are possible alternatives A fun FODMAP identification game challenges you to place foods under the right FODMAP group The low FODMAP diet is a 3 step diet. If you do not improve after step 1 then you need to look for other ways to manage your IBS symptoms. If you do, FODMAP intake will gradually increase over the 3 steps of the diet until you find the right levels of FODMAP that you can tolerate Module 3 – Step 1 Low FODMAP Diet Learn what’s it like from a patient’s experience to follow the low FODMAP diet Learn to use a Dietitian as a resource for what does and doesn’t work (Find Monash FODMAP Trained Dietitians on the Dietitian Directory) Tour of the Monash University FODMAP Diet app Understand the traffic light rating system for foods Serving size matters with FODMAPs All about swapping high FODMAP foods for low FODMAP alternatives for meals and recipes Cooking and food processing techniques that involve water may lower FODMAP content because preparing a FODMAP ingredient by boiling may dissolve the high FODMAP content into the liquid. Fermentation or pickling of some ingredients also lower FODMAP content. Shopping tip: The Monash FODMAP Diet app has a shopping list feature Understand what FODMAP stacking is, ie: can you eat multiple Green rated foods in a single sitting? Module 4 – FODMAP Reintroduction Wait until your symptoms are well controlled before beginning the FODMAP reintroduction step Food challenges help you to understand which FODMAPs you tolerate and which are your trigger symptoms. You do this for only 2-6 weeks. Use the diary function in the Monash Fodmap app to record symptoms from food challenges The long term effects of an exclusive low FODMAP diet are unknown as the diet reduces prebiotic intake and it is unknown the effect this will have on the growth of beneficial bacteria. Additionally you will be missing out on important nutrients a strict low FODMAP diet. Having a less restrictive diet is more enjoyable and likely easier to maintain Only challenge yourself with high FODMAP foods over 1-3 days while staying on a safe diet so you do not confuse the results Use a break of 2-3 days between challenges IBS symptoms during the challenges are unpleasant, but limited Minor tolerable symptoms may be just usual digestion and not a need to stop challenging yourself Module 5 – FODMAP Personalization Personalization is about introducing your successful challenge FODMAP foods from step 2 with your safe FODMAP foods from step 1 Aim to develop a diet with a Dietitian which is as least restrictive as possible that helps to minimize IBS symptoms Tolerance may change over time; re-challenge in 3-6 months Strategies are presented that you can try if you flare while maintaining a personalized FODMAP diet Filters within the Monash FODMAP App help personalize your sensitives to FODMAPs by adjusting the Food Guide You can always return to a more restrictive FODMAP diet during a flare for a short period of time In summary: I highly recommend this well organized and informative course from Monash University. Monash University allows you to enjoy 2 weeks free access to Module 1 of the 5 module course. Learn more or sign-up for the Patient course here. Note: We have not received any payment from Monash University to review or recommend this Patient course. We strongly believe that it provides education about a treatment option that may be beneficial for some IBS sufferers.
  8. Breath tests are used to detect gases which are produced by bacterial fermentation of unabsorbed carbohydrates and then passed through your breath. Breath tests are used in the diagnosis of carbohydrate malabsorption and small intestinal bacterial overgrowth or SIBO. Malabsorption of carbohydrates has been seen as a key trigger of irritable bowel syndrome-type symptoms such as diarrhea or constipation, bloating and excess gas. FoodMarble AIRE is a portable breath test device that can measure gases which might be able to identify which foods you are not absorbing which are causing you IBS-like symptoms. FoodMarble AIRE measures your body’s response to how it digests food by analyzing your breath and giving you immediate results. It also helps you to identify possible trigger components in different foods by tracking and trending your results over time using the smartphone app. The FoodMarble AIRE works by analyzing hydrogen in your breath similar to how labs do it. Listen to our podcast with Aonghus Shortt,PhD Co-Founder & CEO, and Claire Shortt,PhD Chief Scientist from FoodMarble who were my guests while at Digestive Disease Week in San Diego 2019. They explained what was the purpose in creating the AIRE breath test device, how does it work and how this might benefit an IBS sufferer especially when it comes to analyzing foods in a low FODMAP diet. https://www.ibspatient.org/podcasts What's in the box: AIRE portable breast test device: FODMAP Program (optional):
  9. I followed the Crohn's and Colitis Congress #CCCongress over the last several days. It's an annual medically oriented meeting with doctors, researchers, industry and patient advocates focused on Inflammatory Bowel Disease (IBD). While IBD is medically different than IBS, many IBD patients have IBS-like symptoms between flares. Many of the treatment options that IBS patients use are just as relevant to an IBD patient. Many dietary modifications, therapy and often feelings of despair are also similar. The one thing not similar is an understanding that suffering from IBS has just a high impact as IBD on someone's quality of life. I'm working pretty hard to highlight the QOL issues of an IBS sufferer. Since I have both IBS and Crohn's disease, I have a perspective on both. It's sometimes a real challenge to find a doctor that will take IBS as seriously as IBD. I can tell you that they are out there. Find a new doctor, if you can, if your doctor isn't sympathetic to your QOL issues. There is no reason that you have to suffer in silence on your own.
  10. I have been following the low FODMAP diet for nearly 2 years now and have had times in my life where it has felt really difficult and other times it has been easier. One of the hardest times was over Christmas; people tried to include me and buy me treats that were gluten and lactose free but many of these products were still high FODMAP so not only was I deprived but also now in an even more awkward situation. That's why I've decided to start making Low FODMAP foodie gift box. Whether you are looking to treat yourself or you're after some gift ideas you can rest assured that all items are safe for events elimination phase. For more information on what's inc!used and how to order, take a look at my finder https://www.fiverr.com/swain326/create-a-low-fodmap-gluten-free-lactose-free-gift-box-hamper-12fa
  11. I have read the book on low FODMAPs from Monash university. It says that you can eat beef, pork and lactose free milk. I can eat none of these without extreme episodes. The only diet that has helped me is the Heather VanVorous diet that is listed on the website :helpforIBS.com. Even with following this diet, controlling the disorder is a continual battle. I hope the FODMAP diet helps some, but I would also suggest you look at the diet listed on the other website I have listed.
  12. The Low FODMAP Diet: Elimination is the Beginning NOT the End The team at Monash University in Australia, led by Professor Peter Gibson MD, developed the low FODMAP diet. In its strictest sense it is not so much a diet as it is a diagnostic tool for helping to determine whether foods in your diet are involved in contributing to your gastrointestinal symptoms. Some IBS sufferers have unfortunately been using the low FODMAP diet as a forever elimination diet whereas it was designed to be a three phase process. Taking on the three phase diet process by yourself is not recommended. An experienced FODMAP Dietitian is your best ally for using this diet as a diagnostic tool for symptoms. >> Read More
  13. Effect of Triticum turgidum subsp. turanicum wheat on irritable bowel syndrome: a double-blinded randomised dietary intervention trial. Sofi F1, Whittaker A2, Gori AM3, Cesari F3, Surrenti E4, Abbate R3, Gensini GF3, Benedettelli S2, Casini A1. Author information Abstract The aim of the present study was to examine the effect of a replacement diet with organic, semi-whole-grain products derived from Triticum turgidum subsp. turanicum (ancient) wheat on irritable bowel syndrome (IBS) symptoms and inflammatory/biochemical parameters. A double-blinded randomised cross-over trial was performed using twenty participants (thirteen females and seven males, aged 18-59 years) classified as having moderate IBS. Participants received products (bread, pasta, biscuits and crackers) made either from ancient or modern wheat for 6 weeks in a random order. Symptoms due to IBS were evaluated using two questionnaires, which were compiled both at baseline and on a weekly basis during the intervention period. Blood analyses were carried out at the beginning and end of each respective intervention period. During the intervention period with ancient wheat products, patients experienced a significant decrease in the severity of IBS symptoms, such as abdominal pain (P< 0·0001), bloating (P= 0·004), satisfaction with stool consistency (P< 0·001) and tiredness (P< 0·0001). No significant difference was observed after the intervention period with modern wheat products. Similarly, patients reported significant amelioration in the severity of gastrointestinal symptoms only after the ancient wheat intervention period, as measured by the intensity of pain (P= 0·001), the frequency of pain (P< 0·0001), bloating (P< 0·0001), abdominal distension (P< 0·001) and the quality of life (P< 0·0001). Interestingly, the inflammatory profile showed a significant reduction in the circulating levels of pro-inflammatory cytokines, including IL-6, IL-17, interferon-γ, monocyte chemotactic protein-1 and vascular endothelial growth factor after the intervention period with ancient wheat products, but not after the control period. In conclusion, significant improvements in both IBS symptoms and the inflammatory profile were reported after the ingestion of ancient wheat products. Link to full article: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4405706/
  • Create New...