Tailoring the Low FODMAP Diet for Patients with a Stoma
How some patients with a stoma can improve output control with the low FODMAP diet…
This diet is normally used by patients with irritable bowel syndrome (IBS)
However, the low FODMAP diet can also be a helpful tool for patients with a stoma, although there are some differences in how it is used.
Why Use the Low FODMAP Diet with a Stoma?
People with a stoma have had surgery that changes how their digestive system works. This can affect how food is broken down and absorbed.
High FODMAP foods can make your stoma output harder to manage. By using the Low FODMAP diet you may be able to reduce watery or unpredictable output.
The diet is most useful for post-surgical ileostomy/colostomy patients experiencing output variability 6 weeks after their operation
Examples of high FODMAP foods
Onions and garlic; beans, lentils, chickpeas; apples, pears, watermelon; cauliflower, mushrooms, asparagus; wheat and rye (in large amounts)
There are a two main differences in how a patient with a stoma will use the Low FODMAP Diet
Ongoing Food Restrictions: Unlike patients with IBS, many people with a stoma are unable to reintroduce many high FODMAP foods because these foods keep causing issues with their stoma output and they often remain on a relatively strict low FODMAP diet long term.
Need for Probiotics: As the diet is often used longterm, patients with a stoma are likely to need a daily probiotic to protect their gut bacteria.
Daily probiotics will be essential
Extra Practical Tips for patients with a stoma
· Eat small, frequent meals
· Drink fluids between meals, not with meals
· Drinking too much can worsen high output
· Keep a food and output diary
· Monitor your output: If it’s very watery, eat simple foods and contact your healthcare team