A chronic gastrointestinal disorder characterized by abdominal pain, bloating, gas, diarrhea, and/or constipation without structural abnormalities. IBS affects the gut-brain axis and involves visceral hypersensitivity and altered gut motility.
General information about how people eat, not medical advice. Talk to a clinician before changing your diet to treat a condition.
The Low-FODMAP diet is the gold-standard dietary intervention for IBS, with clinical studies showing 70-75% of IBS patients experience significant symptom reduction. By eliminating fermentable carbohydrates that trigger osmotic effects and rapid bacterial fermentation, the diet reduces bloating, abdominal pain, gas, and normalizes bowel movements. This is the most evidence-based dietary approach for IBS management, recommended by gastroenterology associations worldwide.
How FODMAPs (Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols) are poorly absorbed in the small intestine and rapidly fermented by gut bacteria, producing gas and drawing water into the intestinal lumen through osmotic effects. In IBS patients with visceral hypersensitivity, this fermentation and distension triggers pain signals and altered motility. By removing these triggers, the diet reduces luminal distension, gas production, and symptom generation.
Key foods Lactose-free dairy or aged hard cheeses, gluten-free oats and rice, bananas and blueberries, carrots and zucchini, bell peppers and spinach, eggs and firm tofu, garlic-infused oil (without garlic pieces), salmon and chicken
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