Table 6.

Daily nutritional intake as measured by NSRD for each dietary intervention, comparisons made per protocol (mean ±SD)

Variable	Low FODMAP			Psyllium			P value between groups: baseline	P value between groups: week 4
	Baseline (n = 15)	Week 4 (n = 15)	P value within group	Baseline (n = 15)	Week 4 (n = 12)	P value within group
Kilocalories	1,639 ± 543	1,398 ± 435	.1	1,927 ± 666	2,020 ± 973	.7	.2	.04
Protein (g)	64.8 ± 26	61.6 ± 19	.7	73.2 ± 26	73.4 ± 29	.7	.4	.2
Fat (g)	65.2 ± 27	64.6 ± 29	.99	84.8 ± 33	88.8 ± 42	.3	.1	.09
Alcohol (g)	7 ± 13	8.2 ± 18	.8	5.5 ± 11	3.7 ± 8	.8	.7	.4
Carbohydrates (g)	193 ± 58	136 ± 52	< .0001	219 ± 88	237 ± 141	.8	.4	.02
Monosaccharides (g)	40.1 ± 11	23.8 ± 11	.003	42.2 ± 25	46.8 ± 38	.9	.8	.03
Fructose (g)	20.3 ± 6	10.1 ± 5	.0004	21.1 ± 13	23.1 ± 21	.9	.8	.03
Total dietary fiber (g)	18.1 ± 11	15.7 ± 7	.2	19.5 ± 7	18.5 ± 8	.1	.7	.4
Insoluble dietary fiber (g)	12.8 ± 10	10.8 ± 6	.2	13.4 ± 4	13.1 ± 7	.5	.8	.3
Soluble dietary fiber (g)	5.3 ± 3	4.9 ± 2	.3	5.9 ± 3	5.2 ± 3	.02	.6	.7
Lactose (g)	6.1 ± 5	1.1 ± 1	.0014	10.7 ± 8	12.9 ± 11	.5	.08	.0003
Polyols (g)	1.1 ± 1	0.7 ± 0.7	.3	1.5 ± 1	1.1 ± 0.9	.1	.4	.3

FODMAP, fermentable oligosaccharides, disaccharides, monosaccharides, and polyols.