Introduction to Gastrointestinal Diseases Vol. 1 by Jakub Fichna

Author:Jakub Fichna
Language: eng
Format: epub
Publisher: Springer International Publishing, Cham

Gas-producing food with high fiber content

Less gas-producing food with high fiber content

Vegetable

Fruit

Vegetable

Fruit

Broccoli

Apple

Apricot

Carrots

Brussels sprout

Grape

Pineapple

Corn

Cauliflower

Banana

Berries

Green

Cabbage

Raisin

Orange

Tomato

Cucumber

Prunes

Peach

Spinach

A new trend in diet in IBS patients is reduced consumption of fermentable oligosaccharides, disaccharides, monosaccharides, and polyol (FODMAP) [42]. FODMAP food include products with high amount of fructose (pears, apples), oligosaccharides including fructans (wheat and onion), galacto-oligosaccharides (legumes: kidney beans and chickpeas) and sugar polyols such as sorbitol, xylitol or mannitol (artificial sweeteners) [43, 44]. Almost all of the highly processed food (main dishes, fast food and sauces) contain FODMAP.

FODMAPs are present in grains, some dairy products - milk, sour cream (with lower content of fat), kefir, yogurt, butter, some cheeses. Onions, garlic, asparagus, beets, leeks, broccoli, cauliflower, Brussels sprouts, chicory, fennel are rich in FODMAPs. Peaches, avocados, nectarines, plums, cherries, watermelon, melon, blackberries, lychee, mango, guava, papaya, avocado contain FODMAPs in high concentrations. Moreover, honey and liqueur wines also include FODMAPs.

Lethargy, increased GI symptoms (bloating, abdominal pain, passage of wind and dissatisfaction with stool consistency) and higher levels of breath hydrogen are produced on high FODMAP diet [45].

A low FODMAP diet could help decrease the distention caused by both the osmotic effect of FODMAPs and gas production resulting from its fermentation in the colon [46]. Moreover, lowering FODMAP consumption clearly reduced the relative abundance of all intestinal bacteria [27]. Of course, it is impossible to rule out FODMAPs from diet, but all these benefits indicate that it should be under consideration of IBS patients to minimize the FODMAPs consumption. Citrus fruit (oranges, lemons, limes, grapes) and forest fruit (cranberries, blueberries, raspberries and strawberries) are suitable for IBS patients on low FODMAPs diet. Vegetables which can be consumed are potatoes, peppers, carrots, cucumbers, zucchini, tomatoes, radishes, sweet potatoes, bamboo sprouts, olives, Chinese cabbage, and lettuce. Thyme, rosemary, basil, ginger, mint and oregano are herbs and spices which should enrich main dishes. Fruit and vegetables with high and low FODMAP content are listed in Table 5.2.Table 5.2Fruit and vegetables with high and low FODMAP content

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