Irritable bowel syndrome (IBS) is a condition of altered bowel movements that is the same as ongoing abdominal discomfort or pain. It is a condition that continues with changes in diarrhea and constipation habits during stressful or emotional periods.
IBS is seen in all age groups. However, the most disturbing situation for individuals with IBS is the feeling of urgency to defecate, followed by bloating and the number of defecations. In IBS patients, abdominal pain is usually cramp-like, of varying severity, localized in the lower quadrants, and does not wake people up at night.
RELATIONSHIP BETWEEN IBS AND NUTRITION
Nutritional therapy in IBS Its aim is to ensure adequate and balanced nutritional intake and to organize the individual's nutrition program according to IBS symptoms and to explain the potential role of nutrients in their management according to the symptoms they show. Nutritional treatment in IBS should be directed towards the symptoms. Foods that may be associated with symptoms need to be eliminated/reduced from the diet. In case of diarrhea, 20 grams of bran should be added daily in addition to a low-fibre diet, in case of constipation, a high-fiber diet, and in cases where diarrhea and constipation occur together, a low-fibre diet should be added. Soluble fiber is more effective than insoluble fiber
Intersection points regarding low or high FODMAP content of foods have been determined. The emergence of intersection points occurred through careful clinical observation and patients' ideas about symptoms. Foods and drinks containing more than 0.5 grams of free fructose per serving, those containing more than 3 grams of fructose regardless of glucose (those with high fructose load), and those containing more than 0.2 grams of fructan are considered risky in terms of affecting symptoms. The FODMAP diet for IBS reduces wheat, onions, beans, some fruit and vegetable groups, milk and products containing lactose, sorbitol and some sweeteners.
RELATIONSHIP BETWEEN IBS AND FODMAP
FODMAP is the term consisting of the initials of fermentable oligosaccharides, disaccharides, monosaccharides and polyols.
The common features of FODMAP components are that they are poorly absorbed in the small intestine, can be quickly fermented by bacteria, are small and easy to digest. Therefore, they are osmotically active molecules. They are called fermentable because they can undergo fermentation in the colon. Fermentation in the colon is due to incomplete absorption in the small intestine and the absence of hydrolase enzymes suitable for digestion or the low concentration of the necessary enzymes.
A dietician with experience in the field has a very important role in determining the nutritional errors that play a role in the formation of symptoms and in the success of the diet. The evaluation and training provided by the dietitian ensures that the diet is successful. It has been found that a one-to-one explanation of the low FODMAP diet provides diet success in patients with IBS.
The low FODMAP diet is seen as a very effective treatment for IBS disease, and according to research, there is evidence of the effectiveness of the FODMAP diet in controlling functional gastrointestinal symptoms in patients with IBS. .. In IBS, fructose, sorbitol and other polyols may cause diarrhea due to their low molecular weight and retention of water in the lumen. Since sorbitol and mannitol are absorbed more in patients with IBS than in healthy individuals, causing an increase in gastrointestinal symptoms, it is recommended that these polyols be restricted in patients with IBS.
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