Combining dietary fibres to reduce intestinal gas production in patients with IBS

Gut ◽  
2021 ◽  
pp. gutjnl-2021-325618
Author(s):  
Kristin Verbeke
Keyword(s):  
Gas Production ◽  
Dietary Fibres ◽  
Intestinal Gas

scholarly journals Effect of Structural Individual Low-FODMAP Dietary Advice vs. Brief Advice on a Commonly Recommended Diet on IBS Symptoms and Intestinal Gas Production

Nutrients ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 2856 ◽  
Author(s):  
Tanisa Patcharatrakul ◽  
Akarawut Juntrapirat ◽  
Narisorn Lakananurak ◽  
Sutep Gonlachanvit
Keyword(s):  
Abdominal Pain ◽  
Gastrointestinal Symptoms ◽  
H2 Production ◽  
Gas Production ◽  
Dietary Advice ◽  
Intestinal Gas ◽  
Food Diaries ◽  
Irritable Bowel ◽  
Fodmap Diet ◽  
Brief Advice

A low fermentable oligosaccharide, disaccharide, monosaccharide, and polyol (FODMAP) diet has been recommended for irritable bowel syndrome (IBS) patients. This study compared the efficacy of two types of dietary advice: (1) brief advice on a commonly recommended diet (BRD), and (2) structural individual low-FODMAP dietary advice (SILFD). Patients with moderate-to-severe IBS were randomized to BRD or SILFD groups. Gastrointestinal symptoms, 7-day food diaries, and post-prandial breath samples were evaluated. The SILFD included (1) identifying high-FODMAP items from the diary, (2) replacing high-FODMAP items with low-FODMAP ones by choosing from the provided menu. The BRD included reducing traditionally recognized foods that cause bloating/abdominal pain and avoidance of large meals. Responders were defined as those experiencing a ≥30% decrease in the average of daily worst abdominal pain/discomfort after 4 weeks. Sixty-two patients (47 F, age 51 ± 14 years), BRD (n = 32) or SILFD (n = 30), completed the studies. Eighteen (60%) patients in SILFD vs. 9 (28%) in the BRD group fulfilled responder criteria (p = 0.001). Global IBS symptom severity significantly improved and the number of high-FODMAP items consumed was significantly decreased after SILFD compared to BRD. Post-prandial hydrogen (H2) breath production after SILFD was significantly lower than was seen after BRD (p < 0.001). SILFD was more effective than BRD. This advice method significantly reduced FODMAP intake, improved IBS symptoms, and lowered intestinal H2 production.

Effect of soya hulls on diet digestibility, palatability, and intestinal gas production in dogs

2017 ◽  
Vol 225 ◽  
pp. 134-142 ◽  
Author(s):  
T.T. Sabchuk ◽  
F.G. Lowndes ◽  
M. Scheraiber ◽  
L.P. Silva ◽  
A.P. Félix ◽  
...  
Keyword(s):  
Gas Production ◽  
Intestinal Gas

Accumulative effect of food residues on intestinal gas production

2015 ◽  
Vol 27 (11) ◽  
pp. 1621-1628 ◽  
Author(s):  
M. Mego ◽  
A. Accarino ◽  
J.-R. Malagelada ◽  
F. Guarner ◽  
F. Azpiroz
Keyword(s):  
Gas Production ◽  
Intestinal Gas ◽  
Effect Of Food ◽  
Food Residues

Intestinal gas production following ingestion of fruits and fruit juices

1972 ◽  
Vol 17 (5) ◽  
pp. 383-388 ◽  
Author(s):  
C. A. Hickey ◽  
D. H. Calloway ◽  
E. L. Murphy
Keyword(s):  
Gas Production ◽  
Fruit Juices ◽  
Intestinal Gas

scholarly journals Oatmeal porridge: impact on microflora-associated characteristics in healthy subjects

2015 ◽  
Vol 115 (1) ◽  
pp. 62-67 ◽  
Author(s):  
Jørgen Valeur ◽  
Nathalie G. Puaschitz ◽  
Tore Midtvedt ◽  
Arnold Berstad
Keyword(s):  
Healthy Subjects ◽  
Dietary Intervention ◽  
Health Benefits ◽  
Gas Production ◽  
Microbial Fermentation ◽  
Gut Microflora ◽  
Faecal Excretion ◽  
Intestinal Gas ◽  
Before And After ◽  
Inflammatory State

AbstractOatmeal porridge has been consumed for centuries and has several health benefits. We aimed to investigate the effect of oatmeal porridge on gut microflora functions. A total of ten healthy subjects ingested 60 g oatmeal porridge daily for 1 week. The following microflora-associated characteristics were assessed before and after the intervention: intestinal gas production following lactulose ingestion, faecal excretion of SCFA and faecal levels of urease andβ-galactosidase. In addition, rectal levels of PGE2were measured. Microbial fermentation as evaluated by intestinal gas production and excretion of SCFA did not change significantly following the dietary intervention. However, faecal levels ofβ-galactosidase and urease decreased after eating oatmeal porridge (P=0·049 and 0·031, respectively). Host inflammatory state, as measured by rectal levels of PGE2, also decreased, but the change was not significant (P=0·168). The results suggest that oatmeal porridge has an effect on gut microbial functions and may possess potential prebiotic properties that deserve to be investigated further.

scholarly journals The Effect of Rice vs. Wheat Ingestion on Postprandial Gastroesophageal Reflux (GER) Symptoms in Patients with Overlapping GERD-Irritable Bowel Syndrome (IBS)

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 26
Author(s):  
Tanisa Patcharatrakul ◽  
Sittikorn Linlawan ◽  
Suppawatsa Plaidum ◽  
Sutep Gonlachanvit
Keyword(s):  
Irritable Bowel Syndrome ◽  
Gastroesophageal Reflux ◽  
Area Under The Curve ◽  
Gas Production ◽  
Intestinal Gas ◽  
Ch4 Concentration ◽  
Irritable Bowel ◽  
Gerd Symptoms ◽  
Randomized Crossover Study ◽  
Gut Fermentation

A randomized crossover study in twenty-one patients (18F, age 50 ± 13 years) with overlapping GERD-IBS was conducted to evaluate the effects of rice noodles (low FODMAPs) vs. wheat noodles (high FODMAPs) on typical GER symptoms, and the correlation between GERD symptoms and intestinal gas production. Results: Heartburn and regurgitation scores were highest in most patients (19/21) during the first 15 min after meals. At 15 min after lunch, wheat was significantly associated with more regurgitation and heartburn than rice. Also, at 15 min after breakfast, wheat aggravated more regurgitation than rice. Wheat ingestion was significantly associated with higher H2 and CH4 levels after lunch compared to rice, whereas gas levels before lunch were similar (p > 0.05). The area under the curve of H2 and CH4 concentration 15 min after a lunch of wheat moderately correlated with the regurgitation severity at 15-min (r = 0.56, p < 0.05). Conclusion: Wheat induced more GERD symptoms than rice in patients with overlapping GERD-IBS. This effect, immediately developed after lunch, was associated with more intestinal gas production. Thus, a low FODMAPs diet may relieve postprandial GERD symptoms in GERD patients with overlapping IBS. Wheat inducing more regurgitation than rice after breakfast suggests other mechanism(s) besides gut fermentation.

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