Diet Tips:Research article: Group or One-on-one FODMAP education?

By Caroline Tuck (APD, PhD Candidate)

King’s College in London has recently published a research article comparing group vs. one-on-one low FODMAP diet education in patients with Irritable Bowel Syndrome. This has never been researched before.

The study compared 263 patients receiving Dietitian-led group education (no more than 12 people in each group) to 101 patients receiving the more traditional approach of one-on-one sessions with a Dietitian. Before being enrolled in the study, each patient was assessed to check suitability to either group or one-on-one education. They asked each patient to rate their symptoms before and after intervention.

Overall, the study found that more participants were satisfied with their symptom control after education than before, suggesting that the low FODMAP diet was working. However, participants were equally satisfied after group versus one-on-one education, showing that the different types of education were equally beneficial; 54% were satisfied with symptom control after group education and 60% were satisfied with symptom control after one-on-one education.

There are a few things to keep in mind here. In some cases, seeing a Dietitian on an individual basis is important. This is especially the case if you have any additional food intolerances / allergies / preferences. It is also important to keep in mind that the low FODMAP diet is not always a one-size-fits-all approach, therefore you may benefit from seeing a Dietitian who is able to adapt the diet to closely suit your needs and symptoms.

We always recommend you consult with your Doctor first, before attempting any dietary change.

Thanks King’s College for a very interesting research article investigating something that has never been looked at before!

Whigham, L., Joyce, T., Harper, G., Irving, P. M., Staudacher, H. M., Whelan, K., & Lomer, M. C. E. (2015). Clinical effectiveness and economic costs of group versus one‐to‐one education for short‐chain fermentable carbohydrate restriction (low FODMAP diet) in the management of irritable bowel syndrome. Journal of Human Nutrition and Dietetics.

Diet Tips:Research update: Fermentable oligosaccharide, disaccharide, monosaccharide and polyol content of foods commonly consumed by ethnic minority groups in the United Kingdom

By CK Yao (APD and PhD candidate)

 

We have recently published an article on the FODMAP content of top 20 foods commonly consumed by minor ethic groups in the UK. This research was part of a collaborative work with the King’s College research group based in London.

The project was undertaken on the basis of an increasing need to make the low FODMAP diet more applicable to different ethnicities/cultures around the world. In the UK, the Asian and African/Carribean British ethnic groups form two of the largest ethnic minority groups. Whilst the prevalence of IBS in these groups is unknown, it was a good opportunity to diversify the contents of the low FODMAP diet.

The top 20 foods were identified by the research team in King’s college London and with the help of dietitians from around Europe who had previously received training in the use of the low FODMAP diet. These included:

TOP 20 SELECTED FOODS

Fruits: Fresh: Breadfruit, plantain, tamarind Processed: Ackee (tinned in brine); Guava (tinned in syrup)

Vegetables: Fresh: Cassava, cho cho, karela, taro, yam Processed: Callaloo

Legumes: Chana dal, urid dal (dry and boiled)

Herbs & spices: Fenugreek leaves

Nuts and seeds: Egusi seeds and white poppy seeds

Samples were collected following the Monash protocol, freeze-dried (if fruit or vegetables) and then shipped across to the laboratory of the Monash FODMAP team here in Australia. Measurement of FODMAP content was performed by the Monash FODMAP team. The foods tested are now listed in the Monash University Low FODMAP diet app.  Only foods that are laboratory tested are listed in our app (See under UK foods in the app).

 A brief summary of the findings are:

·         Fructans and galacto-oligosaccharides were present in most foods

·         For typical serving sizes; taro, karela, cho cho, cassava were HIGH in FODMAPs

·         Chana dahl and urid dahl (which are legumes) were LOW in FODMAPs

·         All fresh fruits tested were LOW in FODMAPs per serve eaten

 To read a full version of this paper, please see the reference below:

PrichardR, Rossi M, Muir J, Yao C, Whelan K, Lomer M. Fermentable oligosaccharide,disaccharide, monosaccharide and polyol content of foods commonly consumed byethnic minority groups in the United Kingdom. International Journal of FoodSciences and Nutrition 2016:1-8.