Introduction:The basic method of treating food hypersensitivity is the elimination diet, which is difficult for the patient in many ways. Aim: To identify the main problems faced by patients with symptoms of food intolerance. Material and methods: The survey was conducted from February 2021 to December 2021. The survey was posted in Polish thematic groups on Facebook, dedicated to people with food intolerances. The survey contained 34 questions about food intolerances and the use of elimination diets. Questions about the cost of the diet and difficulties in applying the elimination diet were included. Results: There was no statistically significant relationship between the type of food intolerance and the body mass index of patients. It was found that people with lactose intolerance had a lower increase in food expenditure since the introduction of the diet than those without lactose intolerance. Almost half of the respondents did not find a difference in expenses. 21% of respondents noticed an increase of PLN 50-100/month, 19% -PLN 10-50/month, and only 6% above PLN 200/month. Circumstances where following an elimination diet is a particular challenge included intense private and professional lifestyle, prolonged stay away from home, and lack of time to prepare meals at home. Conclusions: The difficulties in maintaining an elimination diet are dependent on the patient's work and lifestyle. The cost of equivalents of intolerant products is also an important factor to consider when analysing the source of problems in maintaining the diet.
Food intolerances are increasingly common in populations of developed countries. One of the important factors in the etiopathogenesis of this phenomenon is disorders of the bacterial composition of the human gastrointestinal tract. The development of civilization as well as the increasing production of processed food contribute to the increased incidence of diseases of the digestive system, such as small intestinal bacterial overgrowth (SIBO) and food intolerances. These conditions may occur separately or coexist in one patient. The incidence of food intolerances and also allergies, continues to increase. It is estimated that factors such as stress, inadequate lifestyle, excessive consumption of processed, modified foods may contribute to this phenomenon. The article presents the relationship between bacterial overgrowth in the small intestine and the effect on various aspects of food intolerances, both in the context of diagnosis and the course of these diseases on the basis of recent research. The nature od low-FODMAP diet was presented, as well as its effect on the clinical course of SIBO and food intolerances.
StreSzczeNieNieimmunologiczne reakcje po spożyciu pokarmów nadal stanowią wyzwanie diagnostyczne dla lekarzy. Dodatki do żywności są wskazywane przez wielu pacjentów jako główna przyczyna ich dolegliwości. Nietolerancja salicylanów jest często niedocenianym problemem. Dotyczy to nie tylko astmatyków, a objawy, które występują po ekspozycji na kwas acetylosalicylowy, kwas salicylowy i jego pochodne, mogą mieć szerokie spektrum. Szczególnie w początkowych fazach leczenia niezbędne jest wprowadzenie diety o obniżonej zawartości salicylanów, aby przerwać objawy kliniczne i poprawić stan ogólny pacjenta. Istnieją sytuacje kliniczne, w których brak możliwości stosowania aspiryny i innych niesteroidowych leków przeciwzapalnych stanowi istotny problem. Warto wspomnieć o pacjentach leczonych z powodu choroby naczyń wieńcowych, którym zaleca się stałe stosowanie aspiryny w niskich dawkach. W pracy przedstawiono podstawy diagnostyki i leczenia nietolerancji salicylanów. Szczególną uwagę zwrócono na rolę diety z niską zawartością salicylanów w leczeniu chorych. Przedstawiono podstawy komponowania jadłospisu oraz ograniczenia, które niesie taki sposób żywienia.Słowa kluczowe dieta, nietolerancja salicylanów, próby prowokacji, kwas acetylosalicylowy.
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