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How dietary guidelines for Irritable Bowel Syndrome have changed over time

1 June, 2015 ,

Nutrition is a constantly evolving science. Guidelines change rapidly, and sometimes even contradict each other! This is what has happened with the dietary guidelines for Irritable Bowel Syndrome (IBS).

In fact, the latest scientific research, especially by researchers from MONASH University in Australia, has completely overrun the old guidelines, since the new ones dramatically reduce symptoms in 75% of people with IBS, which was not the case in the older scenario.

Since it can be difficult to make sense of all these changes, here’s a clear overview of the guidelines for Irritable Bowel Syndrome (IBS).

Fruits and vegetables

BEFORE Reduce consumption or eliminate gas-forming foods such as broccoli, cauliflower, cabbage, beans and carrots. Eat cooked fruits and vegetables rather than raw, if necessary, to make them easier to digest.
NOW Avoid fruits and vegetables that contain fermentable sugars. To see a list of top foods to avoid, click here.
The issue is no longer about cooking or gas-forming foods, we are now more concerned with foods that are high in FODMAPs*. FODMAPs are fermentable carbohydrates that are only partially digested and absorbed in people with IBS. This leads to gas formation in the intestine, which causes pains, cramps and flatulence.

vegetables

*FODMAPs are fermentable carbohydrates that are partly responsible for causing symptoms in people with irritable bowel syndrome (IBS). For more info, read this article.

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Author

Jef L'Ecuyer

Jef L’Ecuyer

Registered Dietitian, RD at SOScuisine.com

Jef is a nutritionist and member of the OPDQ and Dietitians of Canada. Newly graduated and passionate about culinary arts, Jef offers a simple, efficient, and practical outlook on planning daily meals. With this perspective, she is works in tandem with the SOSCuisine team.

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