[Using a multicomponent functional food in IBS patients with constipation a comparative controlled study].

Area of Science:

• Gastroenterology
• Nutritional Science
• Functional Foods

Background:

• Irritable bowel syndrome (IBS) is a prevalent functional gastrointestinal disorder significantly impacting quality of life and incurring high social costs.
• Dietary interventions are a key therapeutic strategy for IBS management.
• Developing and evaluating innovative functional foods for IBS patients is an active area of research.

Purpose of the Study:

• To clinically evaluate an instant drink containing inulin, menthol, and pyridoxine as a potential therapeutic option for IBS with constipation (IBS-C).

Main Methods:

• A randomized controlled trial involving 49 IBS-C patients (Rome III criteria) aged 18-68 years.
• Participants received either the functional drink (4g inulin, 4mg menthol, 2mg pyridoxine daily) plus standard diet or a standard diet alone for 2 weeks.
• Symptom severity (pain, bloating, incomplete emptying), stool frequency, Bristol stool scale, and quality of life (IBSQoL) were assessed daily and pre/post-treatment.

Main Results:

• The functional drink group showed significant improvements in stool frequency (p=0.05) and Bristol stool scale index (p=0.05).
• Abdominal pain, bloating, and incomplete bowel emptying severity were significantly reduced (p<0.05 for all).
• Quality of life scores increased significantly (p=0.05), but 10 out of 25 patients reported heartburn as an adverse effect.

Conclusions:

• The functional drink containing inulin, menthol, and pyridoxine demonstrates efficacy in improving stool parameters, reducing abdominal pain and bloating, and enhancing quality of life in IBS-C patients.
• The observed heartburn suggests a need for modifications in the functional drink's composition to mitigate adverse effects.