Improved symptom profiles and minimal inflammation in IBS-d patients undergoing a long-term low-fodmap diet: A lipidomic perspective

Antonella Orlando, Valeria Tutino, Maria Notarnicola, Giuseppe Riezzo, Michele Linsalata, Caterina Clemente, Laura Prospero, Manuela Martulli, Benedetta D’attoma, Valentina De Nunzio, Francesco Russo

Research output: Contribution to journalArticlepeer-review


Given the link between the minimal inflammation underlying irritable bowel syndrome (IBS) and dietary treatments, considerable attention has focused on diets low in fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs). In this context, inflammatory patterns and lipidomic investigations may shed light on the pathophysiological mechanisms whereby a low-FODMAP diet (LFD) improves the IBS diarrhoea (IBS-D) variant. Thus, we investigated whether a long-term LFD induced changes in symptom profiles, anthropometric characteristics, inflammatory markers (C-reactive protein, cyclooxygenase-2, and prostaglandin E2) and erythrocyte-membrane fatty acid (FA) composition in IBS-D patients. Twenty IBS-D patients underwent a 90 day personalised LFD programme, and were regularly evaluated at scheduled visits. At the diet’s end, both IBS symptoms and anthropometric parameters were significantly improved. A significant decrease in prostaglandin E2 also accompanied these reductions. As for FAs, the putative inflammatory indicators, arachidonic acid (AA) levels and the AA/eicosapentaenoic acid ratio were significantly decreased. In conclusion, IBS-D patients following a controlled long-term LFD experienced improved symptom profiles and decreased inflammatory markers linked to FAs. Lipidomic data may be insightful for unravelling the molecular mechanisms associated with IBS-D pathophysiology.

Original languageEnglish
Article number1652
Issue number6
Publication statusPublished - Jun 2020


  • Dietetics
  • Fatty acids
  • Inflammation
  • Irritable bowel syndrome
  • Lipidomic analysis
  • Red blood cell membranes
  • Symptom assessment

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics


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