Jump to content

Pubmed-The effect of starch- and sucrose-reduced diet accompanied by nutritional and culinary recommendations on the symptoms of irritable bowel syndrome patients with diarrhoea

Health Reporter

Recommended Posts

Therap Adv Gastroenterol. 2023 Apr 28;16:17562848231156682. doi: 10.1177/17562848231156682. eCollection 2023.


BACKGROUND: Irritable bowel syndrome (IBS) is a common gastrointestinal condition which entails a high burden in the quality of life (QoL) of patients. Nutritional interventions have been proposed to alleviate symptoms, since still no effective treatments exist for IBS.

OBJECTIVES: Our aim is to analyse the feasibility of the use of starch- and sucrose-reduced diet (SSRD).

DESIGN: In this study, we used a SSRD accompanied by nutritional and culinary recommendations to measure the effects in IBS patients with diarrhoea.

METHODS: In all, 34 participants completed a 4-week nutritional intervention based on SSRD. Symptoms, QoL and dietary habits were assessed by several questionnaires that were completed at the beginning, daily, after 2 weeks, at the end, and after 2 months.

RESULTS: 85.29% of the participants reached the primary endpoint [reduction of 50 points or more in IBS-symptom severity scale (SSS)], and 58.82% the secondary endpoint (reduction of 50% or more in IBS-SSS). The relief of symptoms and improvement of the QoL were significant after 2 weeks of intervention, at the end and after 2 months. Dietary habits were consistent with the diet and high adherence was achieved.

CONCLUSIONS: SSRD and individualized nutritional and culinary guidance improved symptoms and QoL of IBS patients with diarrhoea, with a high adherence.

PMID:37153501 | PMC:PMC10155021 | DOI:10.1177/17562848231156682

View the full article

Link to comment
Share on other sites

  • Create New...