Dieta com baixo FODMAP no tratamento da síndrome do intestino irritável

Abstract

Irritable Bowel Syndrome (IBS) is the most common gastrointestinal disorder, affecting up to 15% of the Western population, being a functional disease of the Gastrointestinal System (GI) it is defined according to its pattern of symptoms. The tool for the management of Irritable Bowel Syndrome is the diet of oligosaccharides, disaccharides, monosaccharides and fermentable polyols (FODMAP). The low FODMAP diet consists of reducing and gaining control over the intake of certain carbohydrates, monosaccharides, disaccharides, oligosaccharides and polyols, thus preventing fermentation in the intestinal flora. In addition, the diet is about provisionally restricting foods rich in FODMAPs for the treatment of symptoms concerning irritable bowel syndrome, until the precursor foods to the symptoms are recognized. As several foods are rich in FODMAPs, the restriction level is therefore high, making the diet complex to understand, with chances of inadequacy in relation to the intake of fiber and micronutrients, and, especially to constipation, dysbiosis and nutritional deficiency. Therefore, it is observed that the present work is important to explain the importance of a diet low in FODMAPs in reducing symptoms related to irritable bowel syndrome, as well as the understanding of the set of fermentable carbohydrates that make up FODMAPs, use of diet with low FODMAP, form of restriction and reintroduction of FODMAPs in the diet and main substitutions of FODMAPs in meals. The investigation method, the information that was used to prepare this review work, was obtained through a bibliographic search of articles in national and international journals, in the databases BVSalud and PubMed, between 2004 and 2021, in English and Portuguese. Low FODMAP diet provides efficient performance for the management of patients with Irritable Bowel Syndrome symptoms. Thus, the low FODMAP diet for the treatment of IBS is a diet that, once symptomatic improvement is achieved, the nutritionist's guidance will focus on the reintroduction of foods and long-term performance.