Abstract
The low-FODMAP (low-fermentable oligosaccharides, disaccharides, and monosaccharides, and polyols) diet is a promising new dietary regimen that reduces the gastrointestinal symptoms of irritable bowel syndrome (IBS). Although many American adults experience the debilitating symptoms associated with IBS, an "IBS Diet," capable of treating diarrhea, constipation, gas, and bloating, has yet to be developed. This article examines the development and implementation of the low-FODMAP diet regimen for reduction of IBS symptoms and discusses the mechanisms behind alleviation of IBS symptoms through FODMAP elimination and the critical role that the registered dietitian can play in the treatment of IBS.