CLINICAL NUTRITION CARE FOR PATIENTSThe Low-FODMAP Diet An Approach for Controlling Irritable Bowel SyndromeRiggs, Stacey MS, RD, CDNAuthor Information This project was done while completing an MS degree in Clinical Nutrition from New York University. Correspondence: Stacey Riggs, MS, RD, CDN. 70 Washington Square S. New York, NY ([email protected]). The author has disclosed that she has no significant relationships with, or financial interest in, any commercial companies pertaining to this article. Topics in Clinical Nutrition: October/December 2014 - Volume 29 - Issue 4 - p 304-312 doi: 10.1097/TIN.0000000000000015 Buy Metrics Abstract The low-FODMAP (low-fermentable oligosaccharides, disaccharides, and monosaccharides, and polyols) diet is a promising new dietary regimen that reduces the gastrointestinal symptoms of irritable bowel syndrome (IBS). Although many American adults experience the debilitating symptoms associated with IBS, an “IBS Diet,” capable of treating diarrhea, constipation, gas, and bloating, has yet to be developed. This article examines the development and implementation of the low-FODMAP diet regimen for reduction of IBS symptoms and discusses the mechanisms behind alleviation of IBS symptoms through FODMAP elimination and the critical role that the registered dietitian can play in the treatment of IBS. Copyright © 2014 Wolters Kluwer Health, Inc. All rights reserved.