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Allergen Sensitivity to FODMAPs (fermentable, oligo, di, monosaccharides, and polyols)
Author(s)
Areeba Irfan Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan
Kanza Aziz Awan Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan
Sanabil Yaqoob Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan
M. Sajid Manzoor Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan
Waleed Sultan Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan
Dania Irfan Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan
Zakia Akram Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan
Abstract
The prevalence of irritable bowel syndrome (IBS) is about one in seven people worldwide. Everyone is aware of some of the common food allergens and intolerances. Foods from practically all of the major food groups are included in the FODMAP category. These have short-chain carbs, which do not absorb well in the small intestine and frequently pass undigested into the large intestine. It became food for the bacteria in the gut, which produce the gas that makes people feel bloated and queasy. Studies show that it might be intolerable for some people, produce severe diarrhea and discomfort, and start interfering with their daily activities. The only way to solve this problem is to eat a low FODMAP diet. Apples, honey, milk, beer, bread, and lentils are a few examples of common FODMAP foods that can cause an adverse reaction. The clinical research on the management of irritable bowel syndrome (IBS) with dietary limitation of fermentable oligosaccharides, disaccharides, monosaccharides, and polyols is compiled in this review. According to different researches, following the diet, up to 86% of IBS patients report relief in both overall gastrointestinal symptoms and specific symptoms such abdominal pain, bloating, constipation, diarrhea, abdominal distention, and flatulence.
Publication Details
Page(s) 211-211
DOI DOI not available
Published Journal: Abstract Book on Global Science Technology and Management Conference, Volume: 0, Issue: 0, Year: 2023
Keywords
diarrhea Irritable Bowel Syndrome carbohydrates allergen Fermentable foods
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