{"title":"在功能性胃肠道症状中实施低FODMAP饮食:一个真实世界的经验","authors":"C. Tuck, D. Reed, J. Muir, S. Vanner","doi":"10.1111/nmo.13730","DOIUrl":null,"url":null,"abstract":"The low FODMAP (fermentable oligo‐, di‐, monosaccharides, and polyols) diet reduces functional gastrointestinal symptoms (FGID) when implemented by dietitian‐delivered education in clinical trials, but it is unknown how well the diet is followed in routine clinical care and if differences exist when implemented by physician or dietitian. This study aimed to evaluate the real‐world experience of patients recommended the diet.","PeriodicalId":19104,"journal":{"name":"Neurogastroenterology & Motility","volume":"69 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"49","resultStr":"{\"title\":\"Implementation of the low FODMAP diet in functional gastrointestinal symptoms: A real‐world experience\",\"authors\":\"C. Tuck, D. Reed, J. Muir, S. Vanner\",\"doi\":\"10.1111/nmo.13730\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The low FODMAP (fermentable oligo‐, di‐, monosaccharides, and polyols) diet reduces functional gastrointestinal symptoms (FGID) when implemented by dietitian‐delivered education in clinical trials, but it is unknown how well the diet is followed in routine clinical care and if differences exist when implemented by physician or dietitian. This study aimed to evaluate the real‐world experience of patients recommended the diet.\",\"PeriodicalId\":19104,\"journal\":{\"name\":\"Neurogastroenterology & Motility\",\"volume\":\"69 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"49\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Neurogastroenterology & Motility\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1111/nmo.13730\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Neurogastroenterology & Motility","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1111/nmo.13730","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Implementation of the low FODMAP diet in functional gastrointestinal symptoms: A real‐world experience
The low FODMAP (fermentable oligo‐, di‐, monosaccharides, and polyols) diet reduces functional gastrointestinal symptoms (FGID) when implemented by dietitian‐delivered education in clinical trials, but it is unknown how well the diet is followed in routine clinical care and if differences exist when implemented by physician or dietitian. This study aimed to evaluate the real‐world experience of patients recommended the diet.
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