A Diet Low in Fermentable Oligo-, Di-, and Mono-saccharides and Polyols Improves Quality of Life and Reduces Activity Impairment in Patients with Irritable Bowel Syndrome and Diarrhea

We investigated the effects of a diet low in fermentable oligo-, di-, and mono-saccharides and polyols (FODMAPs) vs traditional dietary recommendations, on health-related quality of life (QOL), anxiety and depression, work productivity, and sleep quality in patients with IBS and diarrhea (IBS-D).

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