Abstract
The aim of this study is to evaluate the effect of rice, mung bean, and wheat noodle ingestion on intestinal gas production and postprandial gastrointestinal (GI) symptoms in non-constipation irritable bowel syndrome (IBS) patients. Methods: Twenty patients (13 F, 46 ± 11 y) underwent 8 h breath test studies and GI symptom evaluations after standard rice, wheat, or mung bean noodle meals at 8:00 a.m. in a randomized crossover study with a 1-week washout period. The same meal was ingested at 12:00 p.m. Results: The H2 and CH4 concentration in the breath samples were similar at baseline (rice:wheat:mung bean, H2 = 3.6 ± 0.5:4.1 ± 0.5:4.0 ± 0.7 ppm, CH4 = 1.3 ± 0.3:2.1 ± 0.4:1.9 ± 0.4 ppm, p > 0.05). Beginning at the fifth hour after breakfast, H2 and CH4 concentrations significantly increased after wheat compared to rice and mung bean (8 h AUC H2 = 4120 ± 2622:2267 ± 1780:2356 ± 1722, AUC CH4 = 1617 ± 1127:946 ± 664:943 ± 584 ppm-min, respectively) (p < 0.05). Bloating and satiety scores significantly increased after wheat compared to rice (p < 0.05), and increased but did not reach statistical significance compared to mung bean (p > 0.05). A higher bloating score after wheat compared to rice and mung bean was observed clearly after lunch but not after breakfast. Conclusion: Wheat ingestion produced more intestinal gas and more bloating and satiety scores compared to rice and mung bean, especially after lunch. This provides insight into the role of intestinal gas in the development of bloating symptoms in IBS.
Highlights
Irritable bowel syndrome (IBS) is a functional gastrointestinal disorder (FGID) that has chronic and disturbing effects on a patient’s life
Our study investigated the effects of the ingestion of 3 common carbohydrate sources in noodle form—rice, mung bean, and wheat—on intestinal gas production and postprandial gastrointestinal symptoms in non-C IBS patients
We found that rice and mung bean noodles produced similar levels of H2 and CH4 in breath samples and a similar severity of postprandial gastrointestinal symptoms, whereas wheat noodles produced higher levels of intestinal gas and a higher bloating symptom severity score compared to rice and mung bean
Summary
Irritable bowel syndrome (IBS) is a functional gastrointestinal disorder (FGID) that has chronic and disturbing effects on a patient’s life. Complaints of gastrointestinal (GI) symptoms after food ingestion have been reported in 25–64% of IBS patients [1,2,3]. Foods can induce GI symptoms by several mechanisms, including exaggerated response to food, food allergy, food intolerances, and increased intestinal gas production [4]. Nutrients 2019, 11, 2061 food intolerance and increased intestinal gas production can induce GI symptoms later. The latter effect of food can induce GI symptoms from distention of the gut wall by the liquid and gas volume generated by the osmotic effects of foods or their digested substances and gut fermentation [5], which is the main mechanism of fermentable oligosaccharides, disaccharides, monosaccharides, and polyol(FODMAP)-induced GI symptoms
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