2018
DOI: 10.1590/s0004-2803.201800000-88
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Abstract: Approximately 80% of irritable bowel syndrome (IBS) patients report that their symptoms are triggered after ingesting one or specific food groups. Gluten, wheat and related proteins (e.g., amylase-trypsin inhibitors, and fermentable oligo-di-mono-saccharides and polyols (FODMAPs) are the most relevant IBS symptom triggers, although the true ‘culprit(s)’ is/are still not well established. The concept of causal relationship between gluten intake and the occurrence of symptoms in the absence of celiac disease and… Show more

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Cited by 19 publications
(9 citation statements)
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“…Many studies indicated that IBS symptoms are worsened and aggravated by certain foods, such as legumes, milk, spicy food, fried food, and coffee. [ 3 19 43 44 ] Among the study subjects, the majority of the IBS patients reported food restriction due to intolerance. High-fat, high FODMAPs which are fermentable oligosaccharides, disaccharides, monosaccharides, and short chain polysaccharides that are poorly absorbed in small intestine and are prone to absorb water and ferment in the colon, like legumes, cabbage, cauliflower and citrus fruits, milk and milk products were considered by many IBS patients to induce their gastrointestinal symptoms, hence, restricted them from their diet, as compared to healthy individuals.…”
Section: Discussionmentioning
confidence: 99%
“…Many studies indicated that IBS symptoms are worsened and aggravated by certain foods, such as legumes, milk, spicy food, fried food, and coffee. [ 3 19 43 44 ] Among the study subjects, the majority of the IBS patients reported food restriction due to intolerance. High-fat, high FODMAPs which are fermentable oligosaccharides, disaccharides, monosaccharides, and short chain polysaccharides that are poorly absorbed in small intestine and are prone to absorb water and ferment in the colon, like legumes, cabbage, cauliflower and citrus fruits, milk and milk products were considered by many IBS patients to induce their gastrointestinal symptoms, hence, restricted them from their diet, as compared to healthy individuals.…”
Section: Discussionmentioning
confidence: 99%
“…In fact, it has been reported that approximately 20% to 37% of patients with self-reported NCGS fulfill the criteria to be classified as IBS [ 19 , 31 ]. Due to the lack of sensitive biomarkers for the diagnosis of NCGS and IBS, their differentiation is complicated [ 92 ]. Current studies report that there is a cohort of IBS patients that are sensitive to wheat components, including gluten and FODMAPs [ 42 , 93 ].…”
Section: Diagnosismentioning
confidence: 99%
“…İrritabl bağırsak sendromu (IBS) hastalarının yaklaşık % 80' i, semptomlarının bir veya belirli gıda grubunu tükettikten sonra bulgularının tetiklendiğini bildirmektedir. Gluten, buğday ve ilgili proteinler (örn: amilaz-tripsin inhibitörleri ve fermente edilebilir oligo-di-mono-sakkaritler ve polioller (FODMAP' ler) en önemli IBS semptom tetikleyicisidir, ancak halen tek neden olarak kabul edilmemektedir (Soares, 2018).…”
Section: Bu çAlışmalardan Bazılarıunclassified