Effect of Rice, Wheat, and Mung Bean Ingestion on Intestinal Gas Production and Postprandial Gastrointestinal Symptoms in Non-Constipation Irritable Bowel Syndrome Patients

Abstract

The aim of this study is to evaluate the effect of rice, mung bean, and wheat noodle ingestion on intestinal gas production and postprandial gastrointestinal (GI) symptoms in non-constipation irritable bowel syndrome (IBS) patients. Methods: Twenty patients (13 F, 46 ± 11 y) underwent 8 h breath test studies and GI symptom evaluations after standard rice, wheat, or mung bean noodle meals at 8:00 a.m. in a randomized crossover study with a 1-week washout period. The same meal was ingested at 12:00 p.m. Results: The H2 and CH4 concentration in the breath samples were similar at baseline (rice:wheat:mung bean, H2 = 3.6 ± 0.5:4.1 ± 0.5:4.0 ± 0.7 ppm, CH4 = 1.3 ± 0.3:2.1 ± 0.4:1.9 ± 0.4 ppm, p > 0.05). Beginning at the fifth hour after breakfast, H2 and CH4 concentrations significantly increased after wheat compared to rice and mung bean (8 h AUC H2 = 4120 ± 2622:2267 ± 1780:2356 ± 1722, AUC CH4 = 1617 ± 1127:946 ± 664:943 ± 584 ppm-min, respectively) (p < 0.05). Bloating and satiety scores significantly increased after wheat compared to rice (p < 0.05), and increased but did not reach statistical significance compared to mung bean (p > 0.05). A higher bloating score after wheat compared to rice and mung bean was observed clearly after lunch but not after breakfast. Conclusion: Wheat ingestion produced more intestinal gas and more bloating and satiety scores compared to rice and mung bean, especially after lunch. This provides insight into the role of intestinal gas in the development of bloating symptoms in IBS.

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

“…We performed breath test studies only after lunch because a previous study in our laboratory found that increased intestinal gas production by a high-FODMAP food item (wheat) had significant effects on H 2 and CH 4 concentrations in breath samples and GI symptoms after lunch but not after breakfast [20]. The limitations of this study and further study suggestions are as follows: (1) the study was not double-blinded, which may have led to some bias with symptom outcome assessment.…”

The role of diet in the pathophysiology and management of irritable bowel syndrome

“…Rice is absorbed in the small intestine and produces negligible amounts of intestinal gas [29]. Furthermore, cellophane noodles made from mung bean flour, a traditional Asian food, produce much less intestinal gas than do wheat noodles [30]. These main differences between the diet in Asia and Western countries might at least partially explain the differences mentioned above between patients with IBS in Asian and Western countries, including in its prevalence, sex difference, and clinical presentation.…”

Differences in dietary habits of people withvswithout irritable bowel syndrome and their association with symptom and psychological status: A pilot study

“…Protein could be fermented to produce sulfur-containing and nitrogen-containing gases. A large amount of gas accumulated in enteric cavity and led to high intraluminal pressure, which then induced abdominal pain, abdominal discomfort, and other symptoms[ 36 , 37 ]. In addition, metabolic products of protein fermentation, such as short-chain fatty acids and phenolic and indolic compounds, exerted harm in the intestinal tract depending on the imbalance among the rates of production, absorption, and excretion[ 38 ].…”