Abstract
In the past few years, increasing attention has been given to the pathologic role of specific foods in IBS, like wheat and other cereals. Recent literature describes IBS patients who may experience gastrointestinal (GI) and extra-GI symptoms precipitated by the ingestion of cereals. Tritordeum is a cereal of Spanish origin derived from the hybridization of durum wheat and wild barley. It is different from classic wheat for its gluten protein composition, with fewer carbohydrates and fructans and a higher content of proteins, dietary fibers, and antioxidants. This pilot study aimed to investigate the effects of a 12-week diet with Tritordeum-based foods in substitution of other cereals on the profile of GI symptoms (evaluated by appropriate questionnaire) and the health of the GI barrier (assessed by sugar absorption test and different markers of integrity and functions) in 16 diarrhea-predominant IBS (IBS-D) patients. The diet with Tritordeum-based foods (bread, bakery products, and pasta) significantly reduced IBS-D patients' symptoms. This amelioration appears to occur through an overall improvement of the GI barrier, as demonstrated by the reduced intestinal permeability and the decreased levels of markers of intestinal mucosal integrity, mucosal inflammation, and fermentative dysbiosis.
Highlights
About 10–15% of the adult population worldwide is affected by irritable bowel syndrome (IBS), a functional, non-organic gastrointestinal disorder (FGID) that significantly impairs the quality of life [1]
Sixteen IBS-D (1M and 15 F) patients completed this pilot study following the diet for 12 weeks
Patients suffer from alterations in bowel functions, accompanied by abdominal pain and discomfort, all symptoms recurring in the long term [29]
Summary
About 10–15% of the adult population worldwide is affected by irritable bowel syndrome (IBS), a functional, non-organic gastrointestinal disorder (FGID) that significantly impairs the quality of life [1]. Since there are still no reliable biomarkers, IBS is defined by the presence of characteristic symptoms (mainly recurrent abdominal pain or discomfort with modifications in the stool habit) described by Rome criteria [2]. Many IBS patients often describe a worsened symptom profile in consuming foods containing the so-called fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs). FODMAPs are present in certain foods, including wheat and beans, and may Tritordeum-Based Foods in IBS-D contribute to digestive symptoms like abdominal pain, bloating, and diarrhea since the small intestine poorly absorbs them. In such a way, they are digested by colonic bacteria, releasing gas in the intestine. FODMAPs can exert an osmotic effect increasing the volume of water in the stool [4]
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