An overview of Rome V episode artwork

EPISODE · May 22, 2026 · 44 MIN

An overview of Rome V

from Gut Talk · host Healio

In this episode, Lin Chang, MD, and Jan Tack, MD, PhD, discuss the history and evolution of Rome criteria, developing guidelines for multifactorial disorders in Rome V and more. ·       Lin Chang, MD, and Jan Tack, MD, PhD 1:04 ·       How has the Rome Foundation evolved over the last ten years? 4:26 ·       What are the Rome criteria, and why should clinicians care about them? 7:20 ·       How did these guidelines become the Rome criteria? 10:32 ·       What is the timeline of developing these criteria? 12:35 ·       Can you tell us about how the Rome Foundation got to the name "DGBI", and why it makes sense for multifactorial conditions? 22:22 ·       What are the highlights and most important changes from Rome V?  26:38 ·       How will this information be disseminated so clinicians can learn about it? 34:22 ·       What lessons did you learn from the Rome V process? 37:40 ·       What's next for the Rome Foundation? 40:04 Lin Chang, MD, is professor of medicine and vice chief of the Vatche and Tamar Manoukian Division of Digestive Diseases at David Geffen School of Medicine at UCLA. Jan Tack, MD, PhD, is president of the Rome Foundation. He also serves as professor of medicine at KU Leuven and chief of the division of gastroenterology and hepatology at Leuven University Hospitals. We'd love to hear from you! Send your comments/questions to [email protected]. Follow us on X @HealioGastro @sameerkberry @umfoodoc. Disclosures: Chey and Tack report no financial disclosures. Chang reports consulting roles with Ardelyx, Atmo, Eli Lilly & Co., FoodMarble, GSK, Ironwood Pharmaceuticals and Ono Pharmaceutical; speaking fees from Bausch Health; research grants from AnX Robotica and Ironwood; serving on the Rome Foundation Board of Directors; and having unvested stock options with FoodMarble, ModifyHealth, PICO Health and Trellus Health. Reference: ·        Drossman DA, et al. Gastroenterology. 2026;doi:10.1053.j.gastro.2026.02.014.

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