Yu Jin Lim, MS: No relevant financial relationship(s) with ineligible companies to disclose.
Objectives: The incidence of irritable bowel syndrome (IBS) is continuously increasing in Korea. Korean patients with IBS try to practice the low-FODMAP (Fermentable, Oligo-saccharides, Disaccharides, Monosaccharides, and Polyols) diet, but in many cases, the low FODMAP diet is not easy to implement because common Korean recipes are based on high FODMAP ingredients such as onions and garlic. Thus, we developed and commercialized the low-FODMAP diet meal plans based on Korean food, excluding ingredients with high FODMAP content.
Methods: R&D department of Amazing Food Solution, Inc. (Seoul, Korea) developed the low FODMAP diet. Using the database of FODMAP content for each of the ingredient, high FODMAP ingredients were replaced with low-FODMAP ingredients with similar nutritional content. All recipes were made according to the standard Korean food recipe. The weight per serving was determined according to the general serving size, and nutritional analysis was conducted using CANPRO 3.0 (The Korean Nutrition Society).
Results: A total of 83 Korean low-FODMAP menus were developed. An average of 8.6 ingredients were used per menu. Nutrition analyses showed that the menus provided an average of 100.65 kcal, 5.55 g of carbohydrates, 5.44 g of fat, 78.79 g of protein, 8.38 g of dietary fiber, and 319.05 milligrams of sodium per 100g.
Conclusions: The 83 low FODMAP menus developed through current study were commercialized for purchase on the Amazing Food website (amazingfood.kr). Further study should be conducted to assess the effect the low-FODMAP diet menus have on the Korean population with IBS.
Funding Sources: This research is funded by The Korea Agriculture Technology Promotion Agency.
