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The Dietary Management of Patients with Irritable Bowel Syndrome: A Narrative Review of the Existing and Emerging Evidence

Artikel i vetenskaplig tidskrift
Författare Joost Algera
Esther Colomier
Magnus Simrén
Publicerad i Nutrients
Volym 11
Nummer/häfte 9
Publiceringsår 2019
Publicerad vid Institutionen för medicin, avdelningen för invärtesmedicin och klinisk nutrition
Språk en
Länkar dx.doi.org/10.3390/nu11092162
Ämnesord irritable bowel syndrome, dietary management, low FODMAP diet, gluten-free diet, dietary fiber, celiac gluten sensitivity, low fodmap diet, gastrointestinal symptoms, food intolerance, lactose-malabsorption, fermentable oligo, reduces, symptoms, controlled-trial, fiber, guidelines, Nutrition & Dietetics
Ämneskategorier Invärtesmedicin

Sammanfattning

Even though irritable bowel syndrome (IBS) has been known for more than 150 years, it still remains one of the research challenges of the 21st century. According to the current diagnostic Rome IV criteria, IBS is characterized by abdominal pain associated with defecation and/or a change in bowel habit, in the absence of detectable organic causes. Symptoms interfere with the daily life of patients, reduce health-related quality of life and lower the work productivity. Despite the high prevalence of approximately 10%, its pathophysiology is only partly understood and seems multifactorial. However, many patients report symptoms to be meal-related and certain ingested foods may generate an exaggerated gastrointestinal response. Patients tend to avoid and even exclude certain food products to relieve their symptoms, which could affect nutritional quality. We performed a narrative paper review of the existing and emerging evidence regarding dietary management of IBS patients, with the aim to enhance our understanding of how to move towards an individualized dietary approach for IBS patients in the near future.

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