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A low fermentable oligo-di-mono-saccharides and polyols (FODMAP) diet is a balanced therapy for Fibromyalgia with nutritional and symptomatic benefits
Since low FODMAP (fementable oligo-di-mono-saccarides and polyols) diet has been effective in controlling irritable bowel syndrome symptoms, Marum et. al (2017) investigated the effects of a low FODMAP diet on symptoms of fibromyalgia (comorbidy associated with IBS) and weight status (since being overweight is an aggravating factor for fibromyalgia). The 4-week longitudinal study had a sample size of 38 fibromyalgia patients, 37% of whom were overweight and 34% were obese. Following the FODMAP diet, weight, body mass index and waist circumference all decreased significantly (p < 0.01) but there was no significant effect on body composition. As for the fibromyalgia-related outcomes, symptoms significantly dropped as well as severity as shown by the fibromyalgia survey questionnaire. The “diet adherence” was reported to be 85% as reflected by the significant reduction in FODMAP intake. "Satisfaction with improvement of symptoms" (76%), showed correlating with "diet adherence" (r = 0.65; p < 0.01). Although the intake of essential nutrients (fiber, calcium, magnesium and vitamin D) showed no significant difference, the results were highly encouraging. The researchers found that a low fermentable oligo-di-mono-saccharides and polyols diets as a nutritionally balanced approach contributed to weight loss and reduced the severity of fibromyalgia symptoms. [NPID: pain, FODMAP, IBS, fibromyalgia, obesity, waist circumference, fiber, calcium, magnesium, vitamin D, polyphenols]
Year: 2017
