A Call to Action: Unraveling the Nuance of Adapted Eating Behaviors in Individuals with GI Conditions.

The primary aim of this expert narrative review is to unravel the complexities of feeding and eating disorders in the gastroenterology practice setting. We aim to critically assess current assessment screening tools for eating and feeding disorders to gain a comprehensive understanding of how these tools may be misconstrued in the context of gastrointestinal (GI) conditions. Additionally, our objective is to highlight the potential for over-pathologizing and under-pathologizing eating behavior in this patient population.

Utilization of Dietitians in the Management of Irritable Bowel Syndrome by Members of the American College of Gastroenterology.

Introduction: The aim of this study was to identify benefits and barriers to using a gastroenterology (GI) dietitian for irritable bowel syndrome (IBS) care.

Methods: A 25-question survey was electronically distributed to the members of the American College of Gastroenterology. Information pertaining to demographics, barriers, and values to using a GI dietitian for IBS patient care was collected.

Diet Interventions for Irritable Bowel Syndrome: Separating the Wheat from the Chafe.

Patients with irritable bowel syndrome (IBS) frequently perceive eating food as a trigger to their gastrointestinal (GI) distress. Several factors involved in driving GI symptoms include malabsorption and fermentation of food substrates, gut microbiota alterations, nocebo and placebo response, and mast cell activation. Nutritional interventions require individualization based on the heterogeneity of symptoms as well as the risk for maladaptive eating patterns that present in those with IBS.

Nutrition Tools for the Practicing Gastroenterologist.

There are several online tools, books, and applications available to enhance the application of nutrition interventions for gastroenterologists and patients with gastrointestinal (GI) disorders. Nutritional health may be compromised in GI patients because of the nature of the disease impacting use of nutritional substrates or reducing oral intake. Protein-calorie malnutrition can result from insufficient intake, malabsorption of nutrients, and increased energy expenditure, all of which can occur in certain GI conditions.

FODMAPs: food composition, defining cutoff values and international application.

The low-FODMAP diet is a new dietary therapy for the management of irritable bowel syndrome that is gaining in popularity around the world. Developing the low-FODMAP diet required not only extensive food composition data but also the establishment of "cutoff values" to classify foods as low-FODMAP. These cutoff values relate to each particular FODMAP present in a food, including oligosaccharides (fructans and galacto-oligosaccharides), sugar polyols (mannitol and sorbitol), lactose, and fructose in excess of glucose.