Influence of low FODMAP-gluten free diet on gut microbiota alterations and symptom severity in Iranian patients with irritable bowel syndrome

Table 1 Examples of the two different prescribed diets before and during the study for a typical day

Meal	LF-GFD	Regular diet
Breakfast	1 cup of tea 90 g of gluten-free muffin	1 glass of milk 3 slices of bread 3 teaspoons of cherry jam
Morning snack	1 banana	1–3 slices of cookies
Lunch	20 tablespoons of rice 90 g of seafood Vegetable salad (1 cucumber + 1 tomato + 1 cup of lettuce)	20 tablespoon of rice ½ cup of onion ½ cup of beans 60 g of red meat 3 slices of bread
Afternoon snack	1 cup of tea 30 g of gluten-free biscuits	1 cup of Fruit of the season 100 g of ice cream
Dinner	2 slices of whole grain gluten-free bread 60 g of chicken 100 g of carrots	90 g of chicken or regular pasta 100 g of tomato 3 slices of bread 1 cup of regular yogurt
During the day	90 g of grapes	2 cup of Fruit of the season

Dietary data represent the typical diet for a patient with an approximate energy expenditure of 1600 kcal/day
FODMAP fermentable, oligosaccharides, disaccharides, monosaccharides, and polyols, GFD gluten-free diet, LFD low FODMAP diet, LF-GFD low FODMAP gluten-free diet

ISSN: 1471-230X