Abstract
Restriction of the intake of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP) decreases the intensity of symptoms in patients with irritable bowel syndrome (IBS). Due to the osmoticity of FODMAP molecules the volume of intestinal contents increases, and their fermentation by microbiota results in gas production, which causes distention of the bowel wall and manifests itself as abdominal pain and bloating, diarrhoea in patients with IBS. Based on analysis of publications dealing with the effectiveness and safety of a low-FODMAP content diet, the main principles, methodology and possible difficulties of diet therapy in patients with IBS are discussed. Key words: carbohydrate malabsorption, low-FODMAP diet, diet therapy, irritable bowel syndrome
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