Low-FODMAP Bread May Improve IBS Symptoms

Modified rye bread with low FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides and polyols) can help to improve and control symptoms of irritable bowel syndrome (IBS), according to a new study from Finland.

Certain foods that are high in FODMAPs, such as grains, can trigger or worsen IBS symptoms. However, the researchers theorized that modified food may be able to improve quality of life and symptom severity scores for patients with IBS.
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To compare low-FODMAP rye bread with regular rye bread, the researchers recruited 87 patients aged 18 to 65 years and with IBS from the Internet and a private clinic in Finland.

Patients ate their usual diet for 1 week and then ate regular rye bread for 4 weeks followed by low-FODMAP rye bread for 4 weeks.

The researchers measured symptoms via an IBS severity scoring system (IBS-SSS) and visual analogue scale, colonic fermentation via the breath hydrogen test, and dietary intake via food diaries.

After analysis, IBS symptoms including flatulence, abdominal pain, cramps, and stomach rumbling were less severe while patients were eating low-FODMAP rye bread. IBS-SSS and quality of life scores were not significantly different between the bread groups.

“Low-FODMAP rye bread helps IBS patients to control their symptoms and reduces gastrointestinal gas accumulation,” the researchers concluded.

“However, replacing regular rye bread by low-FODMAP bread without concomitant broader dietary changes does not improve quality of life or IBS-SSS. Nonetheless, inclusion of low-FODMAP rye bread in diet might be one way that IBS patients could increase their fibre intake.”

—Amanda Balbi

Reference:

Laatikainen R, Koskenpato J, Hongisto S-M, et al. Randomised clinical trial: low-FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome [published online July 15, 2016]. Aliment Pharmacol Ther. doi:10.1111/apt.13726.