Theses courses are exclusive to Spring 2017 Symposium attendees and cannot be purchased or taken as regular courses by those who did not attend.

Suggested CDR Learning Codes: 2020, 5000, 5110, 5220
Suggested CDR Performance Indicators: 8.1.4, 8.3.6, 8.4.4, 10.2.9

The low FODMAP (fermentable oligo-, di-, and monosaccharides and polyols) diet is a three-phase, evidence-based nutritional approach shown through studies around the globe to manage symptoms of irritable bowel syndrome (IBS) in up to 70% of the people who suffer with this disorder. IBS is a common and costly condition, impacting as many as 70 million Americans and inflicting a price tag of between $1.7 billion and $10 billion in direct medical costs, excluding prescription and over-the-counter medications, and as much as $20 billion in indirect costs due to its impact on work productivity.

FODMAPs are small-chain carbohydrates that are commonly malabsorbed and have been shown to exert osmotic and fermentative effects leading to luminal distention. The low FODMAP diet has been shown in research studies to alter gut flora and microbial derived metabolites; however, the relevancy and impact of these changes continues to be elucidated in the research setting.

The low FODMAP diet is an evidenced based strategy that dietitians should be adept at applying with their patients with IBS. Understanding the effects of FODMAPs on the gut microbiota and metabolome provides a great primer for understanding the impact of diet on the microbiome. Two cases studies will be reviewed to elucidate the practical application of the three phases of low FODMAP diet.