Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols Reintroduction in Clinical Practice: Surveying the Gaps and Opportunities

Background and Aims: The low fermentable oligosaccharides, disaccharides, monosaccharides, and polyols diet (LFD) consists of 3 phases: restriction, reintroduction, and personalization. Despite the importance of the reintroduction phase, there are limited real-world data on its implementation. This study examined variations in registered dietitians' (RDs) practices during LFD reintroduction. Methods: Cross-sectional national online surveys were conducted. One hundred forty-five RDs were recruited via professional networks, social media, and listservs. Survey questions assessed food dosage at initiation, progression, challenge doses, number of foods tested per subtype, and reintroduction duration. Results: < .05 for both). Conclusion: The variability in LFD reintroduction practices underscores the need for a standardized protocol. While most dietitians offer one-on-one sessions and follow-up care, inconsistencies in timing, frequency, and sequencing persist. Although shared decision-making is common, approaches to managing reactions and determining challenge timing vary, highlighting the need for clearer guidelines.