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Related Experiment Videos

Flatulence--causes, relation to diet and remedies.

K R Price1, J Lewis, G M Wyatt

  • 1Institute of Food Research, Norwich Laboratory, UK.

Die Nahrung
|January 1, 1988
PubMed
Summary

Flatulence, often caused by legumes, is linked to distressing symptoms. While raffinose oligosaccharides play a role, other compounds in beans also contribute to intestinal gas, requiring further characterization.

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Area of Science:

  • Gastroenterology
  • Food Science
  • Nutritional Science

Background:

  • Flatulence is a common issue causing discomfort and distress.
  • Legumes are known contributors to excessive intestinal gas.
  • Raffinose-type oligosaccharides with alpha-galactosidic groupings are implicated in gas production.

Purpose of the Study:

  • To review the origins, composition, and analysis of intestinal gas.
  • To emphasize the role of legumes and specific carbohydrates in flatulence.
  • To present strategies for mitigating flatulence.

Main Methods:

  • Literature review on intestinal gas.
  • Analysis of dietary factors, particularly legumes.
  • Examination of carbohydrate structures like raffinose oligosaccharides.

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Main Results:

  • Legumes, especially raffinose oligosaccharides, are significant causes of flatulence.
  • Complete removal of raffinose oligosaccharides does not eliminate flatulence.
  • Other unidentified compounds in processed or cooked beans also contribute to gas.

Conclusions:

  • Understanding intestinal gas origins is crucial for managing flatulence.
  • While raffinose is a factor, other components in legumes contribute to gas.
  • Further research is needed to identify and characterize all flatulence-causing compounds in beans.