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In order to assess the relationship between methane (CH4) producing status and the breath excretion of hydrogen (H2) in healthy subjects, breath CH4 and H2 were simultaneously measured for 14 hours after oral ingestion of 10 g lactulose in 65 young volunteers. Forty were breath CH4 producers and 25 were not. Statistically significant differences were observed between both groups, with lower values for CH4 producers recorded for the foliowing parameters: fasting basal value of breath H2 (8.1 (4.9) v 5-2 (3.7) ppm, p<005), mouth-to-caecum transit time (68 (24) The hydrogen (H2) and methane (CH4) produced in the human body derive entirely from colonic anaerobic bacterial fermentation. While most of these gases are consumed on site or excreted in flatus, the part expelled by the lungs can be easily collected and measured by endexpiratory sampling.'2 H2 production increases when a fermentable carbohydrate is incompletely absorbed in the small intestine, forming the basis for the use of the H2 breath test. This non-invasive procedure has been extensively used in clinical practice3'" and pharmacological studies'2 to measure mouth-to-caecum transit time. It has also been proposed as a semi quantitative method for evaluating intestinal malabsorption of carbohydrates.'314 The recent development of a simple gas analyser not only offers the opportunity to measure breath H2 but breath CH4 as well. Although the substrates for CH4 production are not yet fully identified,2 '5 it has been shown that in Caucasian adults, only 30%-50% are breath CH4 producers, whereas 90%-98% excrete breath H2.'622 In most previously published investigations, however, little attention has been paid to the relationship between breath CH4 producing status and the H2 excretion profile after lactulose administration. In a previous study evaluating starch malabsorption of pasta,23 we observed different patterns of H2 production according to breath CH4 producing status, a finding which has also been described in preliminary studies by other authors. 16 20 24 This prompted us to prospectively assess the relationship between breath CH4 producing status and the breath excretion of H2 in healthy subjects. Methods SUBJECTSSixty five subjects (32 men, 33 women) ranging from 19 to 30 years (mean 22 4 (2)) were selected from a population of healthy volunteers without known disease and free from gastrointestinal symptoms as previously tested in our laboratory. In addition, their breath CH4 producing status was already known. Forty were breath CH4 producers as defined below. Their breath samples were compared with those of 25 healthy controls who were breath CH4 non-producers. All volunteers were French born Caucasians of similar ethnic origin. As enemas, laxatives, and antibiotics can affect the colonic microflora and, hence, the production of intestinal gas,25 any individual receiving these treatments within three months before the study was excluded. All subjects gave their informed consent to the study protocol which had been approved by the Ethics ...
In an analysis of data from the CESAME cohort in France, patients with anal and/or perianal Crohn's disease have a high risk of anal cancer, including perianal fistula-related cancer, and a high risk of rectal cancer.
The influence of pasta cooking time on starch digestion and plasma glucose and insulin responses was studied in 12 healthy subjects. During 3 consecutive days, one of three pasta test meals (50 g starch) cooked for 11, 16.5, and 22 min was served to each volunteer in a random order. Hydrogen and methane breath excretion was measured after pasta ingestion; plasma responses were compared with those of an equivalent oral glucose-tolerance test. No significant differences were found between cooking times and plasma indices, orocecal transit time, or incremental hydrogen excretion (delta peak hydrogen). With one exception, pasta meals that were completely absorbed were ingested by methane producers. Postprandial delta peak hydrogen was significantly lower in methane than in nonmethane producers (p less than 0.02). These results point to a lack of influence of cooking time on nutritional characteristics of pasta and suggest that starch malabsorption determined by breath-hydrogen-test criteria may be underestimated in methane producers.
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