FODMAP urriko dieta eta haien erabilgarritasuna hesteko gaixotasunen maneiuan.
- Gesala Perez Junkera
- Arrate Lasa
- Jonatan Miranda Gómez
- Virginia Navarro
- Edurne Simón Magro
- Idoia Larretxi
- Olaia Martínez Gonzalez
- Marian Bustamante
- Itziar Churruca Ortega
- Maialen Vazquez Polo
ISSN: 0214-9001
Year of publication: 2020
Issue: 38
Pages: 155-182
Type: Article
More publications in: Ekaia: Euskal Herriko Unibertsitateko zientzi eta teknologi aldizkaria
Abstract
FODMAPs, subtances that can be found naturally in a wide variety of foods such as dairy products and certain plant origin foods, have been associated with symptoms of certain intestinal diseases. These short-chain fermentable carbohydrates show fiber-like effects, such as water retention and microbes’ fermentation in colon, producing short-chain fatty acids and gases. Latest research studies in this field have shown that consumption of FODMAP causes symptoms of diarrhea and flatulence in intestinal disorders, such as Irritable Bowel Syndrome, Inflammatory Bowel Disease and Celiac Disease. A low FODMAP diet has shown to be effective in the management of these diseases but its implementation it is not easy. The reduction of foods rich in FODMAPs, results in dietary imbalances and deficiencies, so that, the supervision of a Dietitian-Nutritionist is necessary for a correct dietary management. Although it is an effective diet reducing bowel symptoms in short-term, long-term effects need to be more deeply analyzed because it can be a very restrictive diet.