What Patients Know About Irritable Bowel Syndrome (IBS) and What They Would Like to Know. National Survey on Patient Educational Needs in IBS and Development and Validation of the Patient Educational Needs Questionnaire (PEQ)

Halpert, Albena; Dalton, Christine B.; Palsson, Olafur S.; Morris, Carolyn; Hu, Yuming; Bangdiwala, Shrikant I.; Hankins, Jane S.; Norton, Nancy J.; Drossman, Douglas A.

doi:10.1111/j.1572-0241.2007.01254.x

Cited by 162 publications

(120 citation statements)

References 14 publications

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“…Several studies reports that IBS cases consider their symptoms to be related to certain food or meals [15,28,29]. But, there are also studies reporting no differences in consumption of putative provoking symptoms food items between cases with functional gastrointestinal disorder and healthy controls [22].…”

Section: Discussionmentioning

confidence: 99%

Sex differences in dietary coping with gastrointestinal symptoms

Faresjö¹,

Johansson

Faresjö³

et al. 2010

European Journal of Gastroenterology &Amp; Hepatology

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Aim Nutritional changes are often considered first line treatment in public health diseases which apply to many gastrointestinal disorders, since different food and beverages may modulate gastrointestinal (GI) motor and sensory functions, and provoke GI symptoms. The aim of this study was to examine dietary coping and possible changes of food and beverages intakes in relation to GI symptoms reported by identified IBS patients compared to healthy controls and if any gender differences were seen in these respects.Methods A population-based case-control design was used. Three primary health care centres in the city of Linköping in Sweden. The IBS cases were recruited from the studied primary health care centres based on diagnoses from computerized medical records. The controls were randomly selected from the general population in the same region. A questionnaire was used with specific questions about self-reported food and beverages increase or decrease of GI symptoms and self-reported changes in dietary habits.Results Female IBS-cases appear to be more willing to change dietary habits due to their GI-problems than males. Effects of these nutritional behaviour changes were reported for almost all participants that had made dietary adjustments. Fatty food, certain vegetables, dairy products and egg were significantly more reported to cause GI complaints among IBS-cases compared to their controls.Conclusions Female IBS-cases reported more changes in their dietary habits due to GI-problems than males with the disease. The majority of both females and males that changed their dietary habits due to GI problems experienced symptoms improvement.

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Section: Discussionmentioning

confidence: 99%

Sex differences in dietary coping with gastrointestinal symptoms

Faresjö¹,

Johansson

Faresjö³

et al. 2010

European Journal of Gastroenterology &Amp; Hepatology

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“…5 It is common for IBS patients to avoid some foods, particularly fatty foods, milk products, carbohydrates, caffeine, alcohol, and high protein. 6 Moreover, they often seek information about dietary modifications. However, because there is little evidence of dietary factors in IBS, physicians usually have difficulty in providing appropriate advice for diet.…”

Section: Introductionmentioning

confidence: 99%

Alterations of Food-specific Serum IgG4 Titers to Common Food Antigens in Patients With Irritable Bowel Syndrome

Lee

2017

J Neurogastroenterol Motil

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Background/AimsThe role of dietary factors in the pathogenesis of irritable bowel syndrome (IBS) is still unclear. The aim of this study was to compare IgG4 levels to common food antigens between patients with IBS and healthy controls. MethodsThirty-two patients diagnosed as IBS according to the Rome III criteria (12 diarrhea subgroup; 20 non-diarrhea subgroup) and 32 sex and age-matched healthy controls participated in the study. Serum IgG4 titers to 90 common foods were measured in each subject. The number of subjects with positivity defined as the cut-off value ≥ 0.7 U/mL was compared. ResultsPatients with IBS had significantly higher IgG4 titers to wheat, leek and taro compared to those of controls. Serum IgG4 titers to ginger, cocoa, walnut, white radish, onion, and lettuce in IBS patients tended to be higher than controls. IgG4 titers to wheat, gluten and gliadin in the diarrhea subgroup, and lettuce, leek and taro in the non-diarrhea subgroup tended to be higher compared with controls. The number of subjects with positivity to apple, orange, lettuce, and leek was significantly higher in IBS patients than controls. The number of subjects with positivity to apple, orange, gluten, and gliadin in the diarrhea subgroup, and egg white, pineapple, soybean, lettuce, and leek in the non-diarrhea subgroup was significantly higher compared with controls. ConclusionsSerum IgG4 antibody levels to some common foods are abnormally elevated in IBS patients. The type of foods with abnormally elevated serum IgG4 titers in the diarrhea subgroup may be different from that in the non-diarrhea subgroup. (J Neurogastroenterol Motil 2017;23:578-584)

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“…Various pharmacotherapy combinations are recommended, including, antispasmodic, laxative, prokinetic, antidiarrheal, anxiolytic/antidepressant, fiber, and antibiotic and probiotic agents. 6 The current IBS consensus also acknowledges that food is commonly cited by subjects as a trigger to their symptomatology 33,34 and that dietary restriction of certain "trigger" foods appears to improve symptoms. The current IBS consensus suggests the use of a patient food diary to identify trigger foods.…”

Section: Anagement Of Irritable Bowel Syndrome In East and Southeasmentioning

confidence: 99%

The Low FODMAP Diet and Its Application in East and Southeast Asia

Iacovou

Tan

Muir

et al. 2015

J Neurogastroenterol Motil

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There is growing interest in using food choice/dietary change to influence clinical outcomes in patients with irritable bowel syndrome (IBS). The low fermentable oligo-, di-, mono-saccharides, and polyols (FODMAPs) diet is an evidence-based approach that is gaining popularity in many Western countries. The low FODMAP diet is based on restricting dietary intake of short chain carbohydrates that are slowly absorbed or indigestible and not absorbed during passage through the small intestine. These are collectively described as "FODMAPs" and comprise oligosaccharides (mostly fructans, galacto-oligosaccharides), sugar polyols, fructose in excess of glucose, and lactose in lactose malabsorbers. The general strategy of the diet is to avoid foods high in FODMAPs and replace them with foods low in FODMAPs, with long-term restriction limited to what is required to control symptoms. The likely mechanism of action is minimisation of the stimulation of mechanoreceptors exerted by distension of the intestinal lumen with water from osmotic effects and gases from bacterial fermentation in those with visceral hypersensitivity. The success of this dietary approach greatly depends on detailed knowledge about the FODMAP composition of food commonly consumed in that country. While the content of foods associated with East and Southeast Asian cuisines has not been fully explored, major high FODMAP sources are frequently used and include onion, garlic, shallots, legumes/pulses, and wheat-based products. Thus, this dietary approach holds great promise in treating IBS patients in East and Southeast Asia. The aim of this review is to highlight how the diet is implemented, its efficacy, and troublesome ingredients frequently used in Asian dishes.

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What Patients Know About Irritable Bowel Syndrome (IBS) and What They Would Like to Know. National Survey on Patient Educational Needs in IBS and Development and Validation of the Patient Educational Needs Questionnaire (PEQ)

Cited by 162 publications

References 14 publications

Sex differences in dietary coping with gastrointestinal symptoms

Sex differences in dietary coping with gastrointestinal symptoms

Alterations of Food-specific Serum IgG4 Titers to Common Food Antigens in Patients With Irritable Bowel Syndrome

The Low FODMAP Diet and Its Application in East and Southeast Asia

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