Dietary proteins and functional gastrointestinal disorders

Area of Science:

• Gastroenterology
• Clinical Nutrition
• Immunology

Background:

• Food intolerance is a frequent complaint in functional gastrointestinal disorders (FGIDs) like irritable bowel syndrome (IBS).
• While food allergy is less supported, non-immunological food intolerances and sensitivities are common.
• Conditions such as lactose intolerance and non-celiac gluten sensitivity are increasingly recognized as contributors to FGID symptoms.

Purpose of the Study:

• To summarize the role of dietary proteins in the symptoms and pathophysiology of FGIDs.
• To differentiate between food allergy and food intolerance in FGID patients.
• To highlight the impact of specific dietary components, such as gluten and lactose, on gastrointestinal health.

Main Methods:

• Literature review focusing on the association between food intolerances, dietary proteins, and FGIDs.
• Analysis of existing research on food allergy versus intolerance in IBS and other FGIDs.
• Synthesis of evidence regarding carbohydrate intolerances and gluten sensitivity in FGID pathophysiology.

Main Results:

• Food intolerances are more prevalent than food allergies in FGID patients.
• Lactose intolerance and other carbohydrate intolerances can mimic or coexist with FGID symptoms.
• Non-celiac gluten sensitivity presents symptoms similar to celiac disease but without the characteristic enteropathy, often categorized under FGIDs.

Conclusions:

• Dietary factors, particularly intolerances to proteins like gluten and carbohydrates like lactose, play a significant role in the symptoms and pathophysiology of FGIDs.
• Understanding these intolerances is crucial for managing FGID patients, including those with IBS.
• Further research is needed to fully elucidate the mechanisms linking specific food components to FGID development and symptom generation.