Probiotics, prebiotics, and low FODMAP diet for irritable bowel syndrome – What is the current evidence?

Ooi, Soo Liang; Correa, Dianne; Pak, Sok Cheon

doi:10.1016/j.ctim.2019.01.010

Cited by 49 publications

(30 citation statements)

References 48 publications

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“…Such compounds, including fructans and fructose, are poorly absorbed in the small intestine and undergo fermentation, exacerbating IBS symptoms. 66,67 In terms of methodologies, the RCTs included in the current analysis were of moderate-to-high quality, with the majority employing a double-blind design. Moreover, a rigorous search strategy was used based on several keyword combinations in order to identify the most relevant studies.…”

Section: Discussionmentioning

confidence: 99%

“…Previous systematic reviews and meta-analyses have confirmed the effectiveness and safety of probiotics for IBS patients. 66 However, such analyses have failed to provide reliable recommendations regarding specific bacterial strains. In the present analysis, Lactobacillus and Bifidobacterium species resulted in significant benefits; these strains are therefore recommended by the authors.…”

Section: Discussionmentioning

confidence: 99%

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Efficacy and Safety of Probiotics, Prebiotics and Synbiotics in the Treatment of Irritable Bowel Syndrome: A systematic review and meta-analysis

Asha¹,

Khalil

2020

Sultan Qaboos Univ Med J

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Treatments that target alterations in gut microbiota may be beneficial for patients with irritable bowel syndrome (IBS). A systematic review and meta-analysis was conducted of randomised clinical trials (RCTs) evaluating the efficacy and safety of probiotics, prebiotics and synbiotics. Factors considered in the analysis included global IBS symptoms and/or abdominal pain, secondary symptoms and the frequency of adverse events. A total of 33 RCTs involving 4,321 patients were identified. Overall, probiotics significantly improved global IBS symptoms compared to placebos (standardised mean difference = −0.32, 95% confidence interval: −0.48 to −0.15; P <0.001), with significant heterogeneity between studies (I2 = 72%; P <0.001). This remained apparent in both single- and multi-strain probiotic interventions as well as synbiotic formulations. However, evidence regarding prebiotics was scarce. There were no significant inter-group differences in terms of the frequency of adverse events. Future RCTs should address methodological limitations, including short follow-up periods and patient adherence.Keywords: Irritable Bowel Syndrome; Gastrointestinal Microbiome; Dietary Supplements; Probiotics; Prebiotics; Synbiotics; Meta-Analysis; Systematic Review.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Efficacy and Safety of Probiotics, Prebiotics and Synbiotics in the Treatment of Irritable Bowel Syndrome: A systematic review and meta-analysis

Asha¹,

Khalil

2020

Sultan Qaboos Univ Med J

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“…In particular, the relative lower numbers of Bifidobacteria demonstrated in diarrhea-predominant IBS has suggested the use of prebiotics in its management [114]. These results could explain, in part, why a low FODMAPs (Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Poliols) diet, which excludes these fermentable substances, is reported to ameliorate GI symptoms in patients with IBS, suggesting the importance of finding the right equilibrium of short-chain carbohydrates for the management of these patients [115]. This diet could nevertheless be useful for ameliorating symptoms, as it has been demonstrated that it reduced luminal bifidobacteria [116,117], which are negatively associated with pain in both healthy controls and IBS patients [118,119].…”

Section: Prebiotics and Gastrointestinal Disordersmentioning

confidence: 99%

Mechanisms of Action of Prebiotics and Their Effects on Gastro-Intestinal Disorders in Adults

et al. 2020

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In recent years, research has focused on the use of dietary fibers and prebiotics, since many of these polysaccharides can be metabolized by intestinal microbiota, leading to the production of short-chain fatty acids. The metabolites of prebiotic fermentation also show anti-inflammatory and immunomodulatory capabilities, suggesting an interesting role in the treatment of several pathological conditions. Galacto-oligosaccharide and short-and long-chain fructans (Fructo-oligosaccharides and inulin) are the most studied prebiotics, even if other dietary compounds seem to show the same features. There is an increasing interest in dietary strategies to modulate microbiota. The aim of this review is to explore the mechanisms of action of prebiotics and their effects on the principal gastro-intestinal disorders in adults, with a special focus on Galacto-oligosaccharides, Fructo-oligosaccharides, lactulose and new emerging substances which currently have evidence of prebiotics effects, such as xilooligosaccharides, soybean oligosaccharides, isomaltooligosaccharides, lactobionic acid, resistant starch and polyphenols.

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“…Fructans such as inulin and fructooligosaccharides (FOS), cyclodextrins (CDs), and galactooligosaccharides (GOS) are some of the most known prebiotics (Choque Delgado & Tamashiro, ). The benefits of the consumption of prebiotics are as follows: producing polyamines and short chain fatty acids (Ooi, Correa, & Pak, ), enhancing the motility and gastrointestinal performance, decreasing cholesterol, stimulating the immune system (Roberfroid, ), reducing the lipid plasma levels, and improving energy homeostasis (Glenny, Bulik‐Sullivan, Tang, Bulik, & Carroll, ). In addition, various experiments have proved that prebiotics can help in reducing the severity of particular diseases such as hepatic encephalopathy (Floch, ), obesity (Kao, Burnet, & Lennox, ), diabetes, inflammatory bowel disease (IBS), neural disorders, and other infectious diseases (Maguire & Maguire, ).…”

Section: Conditions Used To Produce Healthy and Functional Mayonnaisementioning

confidence: 99%

Challenges and approaches for production of a healthy and functional mayonnaise sauce

Mirzanajafi-Zanjani

Yousefi

Ehsani

2019

Food Science & Nutrition

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Mayonnaise is a semisolid oil‐in‐water (O/W) emulsion which is made through the careful blending of oil, vinegar, egg yolk, and spices (especially mustard). In addition, mayonnaise traditionally contains 70%–80% oil, and egg yolk is a key ingredient contributing to its stability. Despite concerns about high cholesterol level in egg yolk, it is yet the most widely utilized emulsifying agent owing to its high emulsifying capacity. Today, the public knowledge about diet and health has been incremented, compelling the people to consume foodstuffs containing functional features. Thus, consumers, aware of the considerable influence of the diet on their health, demand nutritious and healthier food. Mayonnaise is usually cited by health‐related issues due to its high cholesterol and fat content. Many researchers have tried to replace fat, as well as egg yolk completely or partially; however, low‐fat mayonnaises require extra ingredients to keep the stability. In other words, each ingredient plays a specific role in textural and oxidative stability, and using alternative emulsifiers and fat replacers may affect the sensorial, textural, and antioxidant features of mayonnaise. Furthermore, mayonnaise, like other high‐fat foodstuffs, is vulnerable to auto‐oxidation. In addition to using fat replacers, mayonnaise is accompanied with bioactive ingredients to produce a healthy system. Therefore in this review, we gathered a quick summary of the ideas, including lowering the cholesterol and fat and using natural antioxidants, prebiotics, and probiotics in order to produce a healthy and functional mayonnaise sauce.

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Probiotics, prebiotics, and low FODMAP diet for irritable bowel syndrome – What is the current evidence?

Cited by 49 publications

References 48 publications

Efficacy and Safety of Probiotics, Prebiotics and Synbiotics in the Treatment of Irritable Bowel Syndrome: A systematic review and meta-analysis

Efficacy and Safety of Probiotics, Prebiotics and Synbiotics in the Treatment of Irritable Bowel Syndrome: A systematic review and meta-analysis

Mechanisms of Action of Prebiotics and Their Effects on Gastro-Intestinal Disorders in Adults

Challenges and approaches for production of a healthy and functional mayonnaise sauce

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