Implementation of the low FODMAP diet in functional gastrointestinal symptoms: A real‐world experience

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.