Dietary characteristics of Mexican patients with irritable bowel syndrome: Is there a distinction from the general population?

Abstract

Introduction

Irritable bowel syndrome (IBS) is a multifactorial condition, in which diet is a main trigger of symptoms. Many patients modify their diet without professional supervision, which can cause nutritional risks or aggravate symptoms. The aim of this study was to evaluate the dietary intake of patients with IBS versus healthy subjects.

Material and methods

An observational, analytic, cross-sectional study was conducted on 108 subjects: 77 (71.3%) diagnosed with IBS (Rome IV criteria) and 31 (28.7%) healthy controls. Patient age was from 18 to 66 years and the woman-to-man ratio was 4.1:1. Both groups completed a 7-day food diary, registering their usual diet that was then analyzed using a nutrition software program.

Results

Macronutrient intake was similar between the two groups but the patients with IBS had a significantly higher intake of vitamins D (p ≤ 0.001), B1 (p ≤ 0.001), B2 (p ≤ 0.001), and B3 (p ≤ 0.001). There was greater vitamin B3 intake in patients with an IBS subtype (p = 0.005). There were no significant differences in fiber consumption.

Conclusion

The diet of Mexican patients with IBS was slightly different from that of healthy subjects. The IBS patients consumed more fiber and their FODMAP intake was similar to that of the healthy controls. Even though the majority of the IBS patients met the recommendations for macronutrient and micronutrient intake, nutritional guidance in the management of IBS is recommended because dietary adjustments can significantly improve symptoms.