Nov. 1, 2017
As the low-FODMAP diet grows in popularity, know the facts to help answer patient questions and provide guidance.
Have you had a patient ask you about the low-FODMAP diet yet? If not, it’s probably only a matter of time. With headlines like “How the Low-FODMAP Diet Changed My Life ,” running in mainstream media, it’s drawing more and more attention for those who have recurring digestive discomfort.
This month’s AGA Patient Education Section in Clinical Gastroenterology and Hepatology features an overview of the low-FODMAP diet, as well as general recommendations of who could potentially benefit from the diet. While it is recommended that patients work with a nutritionist to navigate the diet, as a GI clinician, it could still fall on you to be able to answer questions about the basics, including risks, benefits and the potential to feel better.
This page is available in print to provide to patients, so they can learn about the three phases of the low-FODMAP diet and common high-FODMAP foods to potentially avoid.
More on Celiac Disease
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