Evaluation of the effects of low fermented oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) and gluten-free diet on nutritional status, quality of life and gis symptoms in irritable bowel syndrome (İBS)

This research was conducted on 63 patients, 55 women and 8 men, aged 18-65, to evaluate the effects of low FODMAP and gluten-free diet on nutritional status, quality of life, and GI symptoms in IBS. It was carried out with. IBS patients, 21 people in each group, were divided into three groups: control group, low-FODMAP diet group, and gluten-free diet group, and were invited to meet twice in total, four weeks apart. The individuals' general characteristics and nutritional habits were questioned, and a three-day retrospective food consumption record and anthropometric measurements were taken at each interview. IBS Quality of Life Scale (IBS-QLS), IBS Symptom Severity Score (IBS-SSS), IBS Visual Analogue Scale (IBS-VAS) and Bristol Stool Scale Form were administered. While IBS-SSS scores were found to be lower after the diet intervention in the low FODMAP diet and gluten-free diet group than before (p<0.05), IBS-SSS scores were found to be significantly higher after the diet intervention in the low FODMAP diet and gluten-free diet group than before the diet intervention. (p<0.05). After the intervention, IBS-VAS in the low FODMAP and gluten-free diets group was higher than before the intervention. The improvement in their responses to abdominal pain, constipation, bloating and gas, psychological state, and gastrointestinal problems was significant (p <0.05). Post-intervention IBS-VAS in the gluten-free diet group: The improvement in diarrhea status was significant compared to the pre-intervention (p<0.05). It has been observed that both the low FODMAP diet and the gluten-free diet have positive effects on symptoms and quality of life in Irritable Bowel Syndrome patients. Keywords: Nutrition education, Glüten-free diet, FODMAP diet, Irritable bowel syndrome, Quality of life