Irritable bowel syndrome (IBS) is the most common functional digestive condition in the industrialized world. Dietary approaches for irritable bowel syndrome (IBS) have undergone countless clinical trials with an emphasis on elimination diets.
In the early 2000s, IBS experts have advocated for the avoiding of individual components such as dairy, caffeine, spices, and fatty foods. In the 2010s and onward, the avoidance of gluten and FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) has become the focus of attention. The vast majority of patients with IBS felt that their symptoms were triggered by dietary factors and try a dietary modification to improve their symptoms. Most patients with IBS also use at least one form of complementary and alternative medicine to improve control symptoms with dietary supplements and functional foods being among the most common.
This presentation will provide an overview of the research on dietary modifications, functional foods and nutrition for the management of IBS.
Learning objectives:
- To discuss the natural history and pathophysiology of IBS.
- To understand the strategies used to evaluate and effectively manage IBS.
- To become familiar with the evidence-based nutritional considerations for IBS.
