营养和肠-大脑相互作用的障碍
Emidio Scarpellini1,2, Lukas Michaja Balsiger1, Bert Broeders1
1Translational Research in Gastrointestinal Disoerders (T.A.R.G.I.D.), Gasthuisberg University Hospital, KU Leuven, Herestraat 49, 3000 Lueven, Belgium.
Nutrients
|January 11, 2024
概括
营养成分组成和食物量显著影响肠-大脑相互作用障碍 (DGBIs). 了解这些饮食触发因素对于管理诸如刺激性肠综合征 (IBS) 等疾病的症状至关重要.
科学领域:
- 胃肠病学 胃肠病学
- 营养科学 营养科学
- 神经胃肠病学 神经胃肠病学
背景情况:
- 肠-大脑相互作用障碍 (DGBIs) 涉及复杂的病理生理学,将食物摄入与症状发作联系起来.
- 营养素越来越多地被认为是DGBIs的潜在治疗点.
研究的目的:
- 审查有关营养素及其与DGBI相关的文献.
- 探索特定营养素在功能性消化不良,吸收不良,刺激性肠综合征 (IBS),腹和便秘中的作用.
主要方法:
- 叙事文学评论. 叙事文学评论. 叙事文学评论. 叙事文学评论.
- 关键词:营养,DGBIs,功能性消化不良,吸收不良,IBS,腹,便秘.
主要成果:
- 功能性消化不良症状与食物量,脂肪和小麦含量相关.
- 碳水化合物吸收不良源于酶缺乏.
- 食纤维含量会影响便秘和腹.
- 消除可发酵的橄,二,单糖和多 (FODMAPs) 影响IBS的症状.
结论:
- 食物的特征 (体积,成分) 和吸收不良有助于DGBI症状的产生.
- 需要进一步的随机对照试验来阐明DGBI病理生理学.
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