印度人自我报告的食物不耐受:需要个性化,而不是普遍的低FODMAP饮食
Philip Abraham1, Pavan Dhoble1, Devendra Desai1
1Division of Gastroenterology P D Hinduja Hospital Mumbai India.
JGH open : an open access journal of gastroenterology and hepatology
|November 30, 2023
概括
个人对食物的不耐受性有很大差异,即使对于高FODMAP的食物. 患有刺激性肠综合征 (IBS) 的人比健康人报告更多的食物不耐受,特别是那些腹的人. 在消除饮食方面,要依靠个人经验,而不仅仅是FODMAP含量.
科学领域:
- 胃肠病学 胃肠病学
- 营养科学 营养科学
- 饮食管理 饮食管理
背景情况:
- 低发酵性橄糖,二糖,单糖和多醇 (FODMAP) 饮食是对食物不耐受症和刺激性肠综合征 (IBS) 的常见建议.
- 然而,个人对食物的不耐受性可能不仅仅取决于FODMAP含量.
研究的目的:
- 在健康的印度人和IBS患者中调查自我报告的食物不耐受症.
- 为了比较不同食品和IBS子组的不耐受性患病率.
主要方法:
- 在400名健康的印度受试者和204名IBS患者中进行了一项关于不耐受高FODMAP食物的调查.
- 分析了不耐受性患病率,将健康人与IBS患者和IBS子组进行比较.
主要成果:
- 在IBS患者 (72.1%),与健康受试者 (44.8%) 相比,观察到更高的自我报告的食物不耐受性.
- 在这两组中,牛奶不耐受是常见的,而小麦敏感性仅在IBS患者中报告.
- 与便秘小组相比,IBS腹小组报告了对牛奶,豆类,菜,花菜,叶蔬菜和干果的不耐受性较高.
结论:
- 食物不耐受症的个体变异性表明,个性化消除饮食优于仅依赖FODMAP含量.
- 食物不耐受性在IBS患者中更为普遍,特别是在腹患者中,与西方观察一致.
- 印度的低牛奶不耐受率与高乳糖不耐受率形成鲜明对比,健康的印度人没有小麦不耐受.
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