Up to 80% of individuals with irritable bowel syndrome (IBS) perceive food as a trigger to their GI distress. Yet, exploring the role of food in GI symptom exacerbation in IBS is a relatively new concept in the research setting. Novel GI technologies (via confocal laser endomicroscopy) have found a potential association with atypical allergy in a subset of IBS patients, with wheat and yeast as the most common culprits. Interestingly, of those who presented with these atypical food reactions, 86% noted a greater than 50% reduction in their baseline symptom score with a customized exclusion diet.
Genetic alterations associated with sucrase isomaltase deficiency have been primarily explored in the pediatric population but now are being considered in adults with IBS. Additionally, dietary histamine and mast cell activation may be other potential symptom drivers of digestive distress in IBS.
The low FODMAP diet has the most evidence to date to support its use in IBS but is not indicated in all individuals with this disorder such as those with food insecurity, maladaptive eating, or malnutrition. This session will provide the registered dietitian the state of the art research regarding food intolerance in IBS and the role of personalizing diet for IBS patients.
CPE Level: Level 2
- 4.1.2 Interprets and integrates evidence-based research and literature in decision making.
- 10.1.2 Conducts the nutrition screening to identify patient risks and level of criticality and to direct services.
- 8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social sciences in practice.
- List high histamine foods
- Describe sucrase isomaltase deficiency
- Detail how food may trigger gastrointestinal symptoms
- Kate Scarlata
- William Chey