The Science and Implementation of the Low FODMAP Diet

Kristen M Roberts, PhD, RDN, LD, CNSC, FASPEN, FAND & Ijmeet Maan, Dietitian (APD)


The low FODMAP diet is gaining recognition among consumers, and there are opportunities to communicate the scientific basis, specific intention, and appropriate implementation of the diet to ensure it achieves the clinical goal. In this webinar, the etiology, diagnosis (focus on Rome IV criteria), and symptomology related to irritable bowel syndrome (IBS) were covered. In addition, the specific action of lactose, excess fructose, GOS, fructans, and polyols and their contributions to GI symptoms were reviewed. Participants also benefited from a review of considerations for future research trials in humans. The webinar included a review of the specifics of the low FODMAP diet for IBS, including the practicalities of implementation from a dietitian’s perspective. The program delved into the 3 phases of the diet, helpful hints for success, grocery shopping tips, and particular nutrients that may be of concern with long-term implementation.

If a CEU certificate is needed, please visit the link to complete the survey.

View Now for GI Institute Members

Diet – Microbiota Connections to Health

Associate Professor Dr. Hannah Holscher

The presentation will focus on how diet affects the human gut microbiome and health. Briefly, the presentation content will include a discussion of the complexity of foods and how food science and nutritional characteristics of foods are connected to microbial and health outcomes. The bioavailability of nutrients determines the nutritional attributes of foods. Factors such as temperature, pH, and processing affect the nutritional content of foods and their availability for human metabolism. Intestinal microorganisms can metabolize nutrients that escape digestion by human enzymes. Dietary fiber is a nutrient that escapes digestion and can be metabolized by intestinal microorganisms. Microbial fermentation of fibers results in short-chain fatty acid production. Interestingly, the fat content of foods can also affect the gut microbiota both directly and indirectly through bile acid secretion and the microbial conversion of primary bile acids to secondary bile acids. Microbial-derived metabolites, including short-chain fatty acids and secondary bile acids, are connected to various health outcomes, including gut health, adiposity, and cognition. Research conducted in my laboratory has shown that nuts and avocados, foods rich in fiber and unsaturated fatty acids, affect the human gut microbiota and health.

View Now for GI Institute Members

Barking Up The Wrong Tree With Intractable Constipation: Inaccurate Diagnosis Leads To Imprecise Treatment

Dr Darren Brenner, MD, FACG, AGAF, RFF.

Chronic constipation is a common condition affecting approximately 1 in every 10 individuals worldwide. While specific criteria exist for making the diagnosis, there are multiple different forms of constipation. In most instances, individuals will cycle through at least 3 over-the-counter medications before seeking medical care. Further care, in many instances, includes using individual prescriptions or combination therapies. Despite the availability of many medications to treat constipation, a significant percentage will fail to respond. In this presentation we will discuss the different types of constipation, diagnostic tests and treatments available for patients with medically diagnosed refractory constipation. We will address when these tests should be performed and why standard laxative therapy fails. We will also discuss the use of newer non-pharmacologically based treatments for chronic constipation.
Presented by Dr Darren Brenner, MD, FACG, AGAF, RFF.

View Now for GI Institute Members

The Complexity of Wheat and GI Symptom Induction in IBS

Professor David Sanders (University of Sheffield)

This webinar takes a deep dive into the role wheat plays in the symptoms of IBS. When one goes on a wheat free or more common, a gluten free diet (GFD), eliminating wheat, as well as rye and barely, gluten is not the only food component that is removed from the diet. Fructans, along with other compounds, also present in wheat, are reduced and thus may be responsible for symptom improvement.

View Now for GI Institute Members

SIBO Research Update

Mark Pimentel, MD, FRCP(C)

Information and misinformation about SIBO abounds online. This webinar presents the latest research into SIBO: its known causes/predisposing factors, evidence-based treatments, newer H2S tests, role of probiotics and common myths. Presented by leading researcher and gastroenterologist, Mark Pimentel MD, FRCP(C), Executive Director at the Medically Associated Science and Technology (MAST) Program,
Cedars-Sinai Medical Centre, Los Angeles, California
View Now for GI Institute Members