The role of the digestive tract and its related organs (mouth, esophagus, stomach, small intestine, the large intestine (also called the colon), rectum, and anus) in the processes of digestion and absorption is known, so it should not be surprising that the foods we eat have critical and complex interactions with the gastrointestinal tract and its contents, including the microbiota. The nature of these interactions is influenced not only by the composition of the diet and the integrity of the gastrointestinal tract, but also by psychosocial and cultural factors.
The public in general, and particularly those suffering from gastrointestinal diseases, rightly perceive that their diet can be a determining factor in the gastric symptoms they suffer and therefore seek guidance in their doctors to advise them on dietary regimens that may benefit. But many of them, including gastroenterologists, are unfortunately often ill-prepared to deal with these problems. This is a reflection of the lack of training of many specialists.
For this reason, the Guidelines of the World Gastroenterology Organization (WGO) on Diet & The Gut aim to provide updated practical recommendations to physicians around the world. The recommendations take into account available evidence, research, consensus of experts and existing guidelines, to provide strategies that support the intestinal health of patients.
