The article highlights that nutrition in inflammatory bowel disease (IBD) represents a complex puzzle because diet contributes to disease development and inflammatory mediators in patients[1]. A study showed that after 4 weeks on a low-FODMAP diet, patients had significantly greater relief of bowel symptoms and better quality of life, with no differences in microbiome diversity or inflammatory markers[1]. The IBD-AID diet limits certain carbohydrates such as lactose, wheat, refined sugar and corn, which promote inflammatory bacteria, and includes five principles including limiting processed carbohydrates, pre- and probiotics, reducing fats and omega-3 sources[1]. 35% of patients with quiescent IBD meet criteria for irritable bowel syndrome, where a low-FODMAP diet improved gastrointestinal symptoms[1]. Patients with IBD are at risk of malnutrition, so multidisciplinary care with a dietician to monitor symptoms and nutritional status during restrictive diets is essential[1]. Continued collaboration with a dietitian is recommended for both newly diagnosed patients and patients with controlled disease and persistent symptoms[1].