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Continuing Professional Education (CPE)

120 South Riverside Plaza
Suite 2190
Chicago, IL 60606
Phone: 312/899-4837
denos@eatright.org
URL: http://www.eatrightpro.org/
Accredited Provider
2020 FNCE: Novel Food Intolerance Testing and Personalizing Diet Interventions in Irritable Bowel Syndrome
157519
Academy Center for Professional Development
Recorded pre-approved CPE Activity: 175 Lectures/Webinars
0.0
0.0
1.0
Up to 80 percent of individuals with irritable bowel syndrome (IBS) perceive food as a trigger to their GI distress. Yet, exploring the role of food in GI symptom exacerbation in IBS is a relatively new concept in the research setting. Novel GI technologies (via confocal laser endomicroscopy) have found a potential association with atypical allergy in a subset of IBS patients, with wheat and yeast as the most common culprits. Interestingly, of those who presented with these atypical food reactions, 86 percent noted a greater than 50 percent reduction in their baseline symptom score with a customized exclusion diet. Genetic alterations associated with sucrase isomaltase deficiency have been primarily explored in the pediatric population but now are being considered in adults with IBS. Additionally, dietary histamine and mast cell activation may be other potential symptom drivers of digestive distress in IBS. The low FODMAP diet has the most evidence to date to support its use in IBS but is not indicated in all individuals with this disorder such as those with food insecurity, maladaptive eating, or malnutrition. This session will provide the registered dietitian the state of the art research regarding food intolerance in IBS and the role of personalizing diet for IBS patients.

Learning Objectives:
List high histamine foods
Describe sucrase isomaltase deficiency
Detail how food may trigger gastrointestinal symptoms
10.1.2 Conducts the nutrition screening to identify patient risks and level of criticality and to direct services.
4.1.2 Interprets and integrates evidence-based research and literature in decision making.
8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social sciences in practice.
Start Date End Date Country State/Province City
10/18/2020 10/18/2023 USA