The role of serotonin and diet in the prevalence of irritable bowel syndrome: a systematic review

Table 2 Tryptophan Content in food items with low FODMAP

Food items with High FODMAP	Tryptophan Content (g) (per 100 g of food item)	Water-Soluble Dietary Fiber (g) (per 100 g of food item)	Food items with Low FODMAP	Tryptophan Content (g) (per 100 g of food item)	Water-Soluble Dietary Fiber (g) (per 100 g of food item)
Apple	0.0030	2.44	Banana	0.0118	1.04
Mango	0.0056	1.10	Orange	0.0003	0.56
Wheat	0.1168	4.67	Maize	0.0632	0.94
Barley	0.2080	3.01	Rice	0.0860	0.82
Rye	0.1080	15.1	Ragi	0.0664	1.67
Cabbage	0.0230	2.47	Brinjal	0.0156	1.20
Cauliflower	0.0291	2.51	Capsicum	0.0124	0.73
Cashew	0.2226	3.30	Almond	0.1851	2.52
Pistachio	0.2811	10.3	Walnut	0.1622	0.65
Cheese	0.2002	0.00	Yogurt	0.1550	0.00
Milk	0.0452	0.00	Oats	0.1785	3.81
Honey	0.0042	0.23	Kidney Beans	0.2790	2.62
Mushroom	0.0356	1.02	Bitter Gourd	0.0204	3.10
Beetroot	0.0142	2.84	Lady Finger	0.0093	1.33

Along with taking the appropriate amount of Tryptophan, a low FODMAPs (Fermented Oligosaccharides, Disaccharides, Monosaccharides, And Polyols) can also help in improving the condition. A diet with poorly adsorbed FODMAPs is considered as an effective strategy for symptom control in patients with IBS. A reason that contributes to poor absorption of FODMAPs includes the absence of luminal enzymes capable of hydrolyzing glycosidic bonds present in complex carbohydrates and the absence or low activity of brush border enzymes such as GLUT-2 and GLUT-5 [47]

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