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A Very Low-carbohydrate Diet Improves Symptoms and Quality of Life in Diarrhea-Predominant Irritable Bowel Syndrome – Source: Clinical Gastroenterology and Hepatology, Mar 9, 2009

  [ 15 votes ]   [ 1 Comment ]
By Gregory L Austin, et al. • www.ProHealth.com • March 14, 2009


Background and Aims: Patients with diarrhea-predominant IBS (IBS-D) anecdotally report symptom improvement after initiating a very low-carbohydrate diet (VLCD). This is the first study to prospectively evaluate a VLCD in IBS-D.

Methods: Participants with moderate to severe IBS-D were provided a 2-week standard diet, then 4 weeks of a VLCD (20 grams of carbohydrates/day). A responder was defined as having adequate relief (AR) of gastrointestinal symptoms for 2 or more weeks during the VLCD. Changes in abdominal pain, stool habits, and quality of life (QOL) were also measured.

Results: Of the 17 participants enrolled, 13 completed the study and all met the responder definition, with 10 (77%) reporting adequate relief for all 4 VLCD weeks.

• Stool frequency decreased (2.6 +/- 0.8/day to 1.4 +/- 0.6/day; p<0.001).

• Stool consistency improved from diarrheal to normal form (Bristol Stool Score: 5.3 +/- 0.7 to 3.8 +/- 1.2; p<0.001).

• Pain scores and QOL measures significantly improved. Outcomes were independent of weight loss.

Conclusion: A VLCD provides adequate relief, and improves abdominal pain, stool habits, and quality of life in IBS-D.

Source: Clinical Gastroenterology and Hepatology, Mar 9, 2009. PMID: 19281859, by Austin GL, Dalton CB, Hu Y, Morris CB, Hankins J, Weinland SR, Westman EC, Yancy WS Jr, Drossman DA. Division of Gastroenterology and Hepatology, University of Colorado Denver, Aurora, Colorado, USA.





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Article Comments Post a Comment

Findings not a surprise
Posted by: Sandy10m
Mar 18, 2009
Since a large number of IBS-D patients are undiagnosed gluten intolerant (from either undiagnosed celiac sprue or leaky gut caused by some other process), the findings of this study are not surprising. Since most carbs in America are wheat-based (which contains high amounts of gluten), then lowering the carb (and thus gluten) content of the diet would cause a significant improvement. Of course, viewing the full article requires a subscription, so I cannot see their methodology to be sure what forms of carbs they were using in the pre-diet. But, it's a fair guess.
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