The medical community has only recently started to focus attention on the role of food in the pathogenesis of irritable bowel syndrome (IBS), though the association between food and gastrointestinal (GI) symptoms has been recognized by patients for decades. Health care providers receive little formal training in the dietary management of IBS and have traditionally viewed dietary interventions with skepticism. Further, access to adequately trained dieticians in most countries is limited. There is mounting evidence that links food to changes in motility, visceral sensation, microbiome, permeability, immune activation, and brain–gut interactions—all key elements in the pathogenesis of IBS. The role of specific dietary modifications in the management of IBS has not been rigorously investigated until recently. There is now credible evidence that specific dietary strategies targeting carbohydrates as well as gluten and other proteins may benefit at least half of IBS patients. The current evidence in regards to dietary interventions for IBS will be reviewed with emphasis on the low FODMAP diet.