The Soy Connection for Health Professionals
In This Issue:The strength of research supporting specific FODMAP-induced gut symptoms has led to the low FODMAP diet being incorporated into local and international clinical guidelines, including the National Institute for Health and Clinical Excellence guidelines for IBS management in primary care in the U.K. and as second line intervention for the British Dietetic Association guidelines. Food intolerance is common as it impacts about 15–20% of the global population. For those living with IBS (a chronic GI condition that presents with bloating, abdominal pain, and alternation in bowel habits) a diet low in FODMAP carbohydrates is showing great promise for symptom management. IBS impacts up to 20% of Americans.
By Jessica R. Biesiekierski, PhD, RNutr, In 2005, Monash University in Australia proposed a hypothesis that described grouping dietary short-chain carbohydrates that are slowly absorbed in the small intestine or are non-digestible due to inactivity or lack of enzymes, for an approach in the management of symptoms in irritable bowel syndrome (IBS). Since then, there has been a considerable amount of research across the world aimed at understanding naturally occurring fermentable oligosaccharide, disaccharide, monosaccharide, and polyols (FODMAPs), including efficacy, mechanisms, risks, and applications. Read More
By Kate Scarlata, MPH, RDN, LDN, Saccharides can be broken into different types of carbohydrates depending on their chain length. FODMAPs are small-chain carbohydrates that are commonly malabsorbed in the small intestine and can trigger digestive distress in those who experience visceral hypersensitivity (a sensitive gut), such as in irritable bowel syndrome (IBS). It is important to note that foods containing FODMAPs can be healthy, do not cause painful gastrointestinal (GI) symptoms in those with a healthy gut, and should be enjoyed liberally in those who can tolerate them. Read More
By Jessica Biesiekierski, PhD, RNutr. Want to hear more about FODMAPs from the author of our lead article? Read More
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