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How dietary guidelines for Irritable Bowel Syndrome have changed over time
Fibre
| BEFORE | Increase insoluble fibre (wheat, bran cereals, bread, whole grain pasta and brown rice, among others), as they may help control constipation. Increase soluble fibre (oats, barley, rye, legumes, etc.) for people who suffer from diarrhoea. |
| NOW | Consume foods high in soluble fibre like oatmeal, oranges, strawberries and nuts. As for fibre from cereals, whole grains are still recommended, because they are part of a healthy diet. However it must be noted that wheat, rye and barley should be removed from the diet during the elimination phase, since they all contain fructan, one of the carbohydrates that are part of FODMAPs. |
Coffee and alcohol
| BEFORE | Consume in moderation, as both these drinks can aggravate symptoms related to IBS. Individual tolerance levels must be established by doing consumption tests and evaluating symptoms before and after consumption. |
| NOW | Reduce intake of coffee and alcohol. These two substances stimulate the intestines and can exacerbate symptoms. What’s more, some alcohols like rum, cider and sweet wines should be eliminated because they contain FODMAPs. |
Others
| BEFORE | Have several small meals during the day instead of eating large portions at mealtimes. A healthy and regular diet promotes good bowel habits. Reduce stress in life and be physically active. Check whether strong spices, nuts and some fruit groups like berries and dry fruits, are less well tolerated by some people. |
| NOW | Reducing stress and doing physical activity is still recommended for improving the management of symptoms. Strong spices are no longer on the ‘to avoid’ list, unless you have an aversion to them. The problem lies with garlic and onion, which are often present in spicy dishes (high amount of FODMAPs in both foods). |
It is imperative to stay abreast of changes in the world of nutrition, because, as you may have noticed, the guidelines change dramatically within a short time! We promise to keep you updated about any changes in the future.
Want to make life easier for yourself? Switch to SOSCuisine’s low FODMAP menus that reflect the latest guidelines on the subject!
Jef L’Ecuyer RD
Registered Dietitian
Sources:
Stewart, E.A. Irritable Bowel Syndrome – An Overview of Treatment Options (2014), Today’s Dietitian, Vol.16, no.4
OPDQ. Irritable Bowel Syndrome, (2011), Clinical Nutrition Manual, (in French) page visited 13 May 2015
Author
Member of the Quebec College of Dietitians (ODNQ) and Dietitians of Canada,Jef graduated from McGill University in December 2014. Recently graduated and passionate about culinary arts, Jef poses a simple, effective and practical look at daily meal planning. With this in mind, she works in conjunction with the mission of SOSCuisine...
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