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Low-FODMAP vs Gluten-Free Diet in Irritable Bowel Syndrome
Sponsor: Ertuğrul Çoruh
Summary
Irritable Bowel Syndrome (IBS) is a common functional gastrointestinal disorder characterized by recurrent abdominal pain and irregular bowel habits. Dietary interventions, particularly low-FODMAP and gluten-free diets, have gained increasing interest in IBS management. However, comparative data on these two approaches remain limited across different populations, including the Turkish population. This study was designed to compare the effectiveness of a 4-week low-FODMAP diet versus a gluten-free diet on gastrointestinal symptoms in Turkish patients with IBS. A total of 70 patients diagnosed with IBS according to Rome IV criteria were enrolled in this prospective, controlled, parallel-group clinical trial. Patients were sequentially assigned to either the low-FODMAP group (n=35) or the gluten-free diet group (n=35). Both dietary interventions were implemented over 4 weeks under the guidance of an experienced dietitian, with weekly telephone follow-ups to monitor dietary compliance. Gastrointestinal symptoms were evaluated at baseline and at the end of the intervention using the Gastrointestinal Symptom Rating Scale (GSRS).
Official title: Comparison of the Efficacy of Low-FODMAP and Gluten-Free Diets in the Dietary Management of Irritable Bowel Syndrome in a Turkish Population: A Prospective, Controlled, Parallel-Group Clinical Trial
Key Details
Gender
All
Age Range
18 Years - 65 Years
Study Type
INTERVENTIONAL
Enrollment
70
Start Date
2025-12-24
Completion Date
2026-07-25
Last Updated
2026-09-02
Healthy Volunteers
No
Conditions
Interventions
Low-FODMAP Diet
Participants were instructed to limit foods high in FODMAPs (onions, garlic, pulses, certain fruits and vegetables, wheat products) and to consume low-FODMAP alternatives (rice, oats, potatoes, carrots, bananas). The diet was applied for 4 weeks.
Gluten-Free Diet
Participants were instructed to exclude gluten-containing grains (wheat, barley, rye) and their derivatives (bread, pasta, pastries), and to consume naturally gluten-free foods (rice, corn, potatoes, meat, vegetables, fruits). The diet was applied for 4 weeks.
Locations (1)
Yıldızkent Family Health Center
Erzurum, Turkey (Türkiye)