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학습 자료 둘러보기 →The core of IBS dietary management is the Low-FODMAP diet, which restricts fermentable short-chain carbohydrates. This reduces gas production and luminal distension in the colon, directly addressing the pathophysiology of visceral hypersensitivity.
Meal pattern modification is equally critical. Advise patients to eat small, frequent meals throughout the day rather than large portions. This prevents overstimulation of the gastrocolic reflex, which can trigger urgent postprandial abdominal pain and diarrhea.
Avoid recommending insoluble fiber (e.g., bran) or carbonated beverages as they increase bowel wall friction and intestinal gas. The diet is typically implemented in 3 phases: elimination, reintroduction, and personalization, often requiring dietitian guidance.
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