Food Intolerance Research Articles

Three-Dimensional-Printed Electrochemical Multiwell Plates for Monitoring Food Intolerance from Intestinal Organoids.

Common symptoms of food intolerance are caused by chemical components within food that have a pharmacological activity to alter the motility of the gastrointestinal tract. Food intolerance is difficult to diagnose as it requires a long-term process of eliminating foods that are responsible for gastrointestinal symptoms. Enterochromaffin (EC) cells are key intestinal epithelium cells that respond to luminal chemical stimulants by releasing 5-HT. Changes in 5-HT levels have been shown to directly alter the motility of the intestinal tract. Therefore, a rapid approach for monitoring the impact of chemicals in food components on 5-HT levels can provide a personalized insight into food intolerance and help stratify diets. Within this study, we developed a three-dimensional (3D)-printed electrochemical multiwell plate to determine changes in 5-HT levels from intestinal organoids that were exposed to varying chemical components found in food. The carbon black/poly-lactic acid (CB/PLA) electrodes had a linear range in physiological concentrations of 5-HT (0.1-2 μM) with a limit of detection of 0.07 μM. The electrodes were stable for monitoring 5-HT overflow from intestinal organoids. Using the electrochemical multiwell plate containing intestinal organoids, increases in 5-HT were observed in the presence of 0.1 mM cinnamaldehyde and 10 mM quercetin but reduction in 5-HT levels was observed in 1 mM sorbitol when compared to control. These changes in the presence of chemicals commonly found in food were verified with ex vivo ileum tissue measurements using chromatography and amperometry with boron-doped diamond electrodes. Overall, our 3D electrochemical multiwell plate measurements with intestinal organoids highlight an approach that can be a high-throughput platform technology for rapid screening of food intolerance to provide personalized nutritional diet.

Molecular Profiling of Athletes Performing High-Intensity Exercises in Extreme Environments.

The aim of this study was to determine the influence of high-intensity training under extreme conditions (T = 40 °C) on the metabolism and immunological reactions of athletes. Male triathletes (n = 11) with a high level of sports training performed load testing to failure (17 ± 2.7 min) and maximum oxygen consumption (64.1 ± 6.4 mL/min/kg). Blood plasma samples were collected before and immediately after exercise. Mass spectrometric metabolomic analysis identified 30 metabolites and 6 hormones in the plasma, of which 21 and 4 changed after exercise, respectively. Changes in the intermediate products of tricarboxylic and amino acids were observed (FC > 1.5) after exercise. The obtained data can be associated with the effect of physical activity on metabolism in athletes. Therefore, constant monitoring of the biochemical parameters of athletes can help coaches identify individual shortcomings in a timely manner and track changes, especially as the volume of training increases. In addition, it was revealed that the immunological reaction (manifestation of a hyperactive reaction to food components) is personalized in nature. Therefore, it is important for coaches and sports doctors to analyze and control the eating behavior of athletes to identify food intolerances or food allergies in a timely manner and develop an individual elimination diet.

Diagnosing Hirschsprung Disease in Children Younger than 6 Months of Age: Insights in Incidence of Complications of Rectal Suction Biopsy and Other Final Diagnoses.

The gold standard for diagnosing Hirschsprung disease (HD) in patients younger than 6 months is pathological examination of rectal suction biopsy (RSB). The aim of this study was to gain insight into the following: (1) complications following RSB, (2) final diagnosis of patients referred for RSB, and (3) factors associated with HD. Patients suspected of HD referred for RSB at our center were analyzed retrospectively. Severity of complications of RSB was assessed using Clavien-Dindo (CD) grading. Factors associated with HD were tested using multivariate logistic regression analysis. From 2000 to 2021, 371 patients underwent RSB because of infrequent defecation, at a median age of 44 days. Three patients developed ongoing rectal bleeding (0.8%) graded CD1. Most frequent final diagnoses were: HD (n = 151, 40.7%), functional constipation (n = 113, 31%), idiopathic meconium ileus (n = 11, 3%), and food intolerance (n = 11, 3%). Associated factors for HD were male sex (odds ratio [OR], 3.19; confidence interval [CI], 1.56-6.53), presence of syndrome (OR, 7.18; CI, 1.63-31.69), younger age at time of RSB (OR, 0.98; CI, 0.85-0.98), meconium passage for more than 48 hours (OR, 3.15; CI, 1.51-6.56), distended abdomen (OR, 2.09; CI, 1.07-4.07), bilious vomiting (OR, 6.39; CI, 3.28-12.47), and failure to thrive (OR, 8.46; CI, 2.11-34.02) (model R 2 = 0.566). RSB is a safe procedure with few and only minor complications. In the majority of patients referred for RSB under the age of 6 months, HD was found followed by a functional cause for the defecation problems. RSB should be obtained on a low threshold in all patients under the age of 6 months with the suspicion of HD.

Clinical food sensitization in a selective pediatric population in Hyderabad, India- Hospital based survey

Various international and national initiatives have aimed to estimate the prevalence or food related symptoms and allergic sensitization. However, few efforts have been undertaken to understand the spectrum of food sensitization in a pediatric population in India.

Cross-sectional determinants of lactose-free food awareness and purchase among adult consumers.

This research was conducted to evaluate the knowledge and purchasing behaviour of consumers regarding lactose-free foods. Study data were collected from 1882 individuals with the help of a questionnaire form. Attitudes towards animal welfare, healthy nutrition and gastrointestinal symptoms were also evaluated. The majority (86.6%) of the participants reported that they had heard of the concept of lactose-free foods before, but more than half (67.0%) did not report buying them because of their higher costs compared to regular products and lack of sufficient information. Not causing gas/bloating (32.5%) and being healthier (28.3%) were shown to be the most significant motivational factors in purchasing lactose-free foods (P < 0.05). The factors affecting purchase of lactose-free products were education, employment status, history of having a food intolerance test and animal welfare perception together with higher scores from the gastrointestinal symptom rating scale, and attitude scale for healthy nutrition (P < 0.05). Body mass index was not found to be an effective factor determining purchase intention. The results provide a general overview of consumers, however, further studies on other demographic groups are needed.

No tolerance for food intolerance

70 male with a history of celiac disease admitted for cardiac catheterization. Post-catheterization he received a meal with gluten resulting in significant vomiting and diarrhea. Despite history of celiac, the patient’s gluten intolerance was not documented in the system leading to the dietary error. Omission of food intolerance documentation in the EMR is likely common but rates are not well described

Associations Of Food Sensitization with Atopic Dermatitis (AD) Severity and Epidermal Layer Impairment in Vietnamese Children

Associations Of Food Sensitization with Atopic Dermatitis (AD) Severity and Epidermal Layer Impairment in Vietnamese Children

P903 Lactase non-persistence and Inflammatory Bowel Disease in a Basque cohort

Abstract Background Patients with inflammatory bowel disease (IBD) experience symptoms (e. g. abdominal pain, bloating, or diarrhoea) that could be partially due to food intolerances or malabsorption. Thus, those patients could restrict some foods in their diet to avoid the symptoms. Among others, they could restrict their intake of dairy products, since lactose intolerance is one of the most prevalent intolerances. Although the role of lactose intolerance in IBD has been studied, the results are not entirely conclusive. Recently, we analysed the genetic basis of IBD in a Basque cohort and we have taken advantage of the data we had available to study the role of the lactase non-persistence in IBD. Methods The genotype of the single nucleotide polymorphism (SNP) rs4988235 was retrieved from 1427 individuals (492 IBD cases and 935 controls from the general population) studied previously in a Basque cohort. The G allele of that SNP is associated with the non-persistence of lactase and the individuals were classified as carriers and non-carriers of that allele. The effect of the carriership of that allele in the risk of IBD was analysed through generalized linear models, adjusting by the first four principal components of the genetic distance between individuals. In addition, IBD subtypes and behaviour and location of Crohn’s Disease (CD) were analysed. Results On the whole, 1089 individuals (76.31%) were carriers of the non-persistent lactase allele. This high prevalence is due to the effect of the mixture of modern European (where the 68.08% was carrier) and ancient European (87.45%) ancestries of the actual Basque population. Although there is a trend, the carriers of the non-persistent lactase allele did not show a significantly higher risk of developing IBD (OR=1.5, 95%CI: 0.9-2.5, P=0.0749). When subtypes were analysed, there was no higher risk of developing Ulcerative Colitis (P=0.4261), while the risk of developing CD approached formal significance (OR=1.4, 95%CI: 0.99-1.9, P= 0.0584). Considering this result, we further analysed the effect of the non-persistent lactase allele regarding the behaviour or location of CD. The carriers of the non-persistent lactase allele had a higher risk of penetrating CD (OR=2.7, 95%CI: 1.1-7.9, P=0.0437) and of colonic CD (OR=4.7, 95%CI: 1.4-29.4, P=0.0375). Conclusion Although the sample size was limited, the carriers of the non-persistent lactase allele were higher in penetrating CD and colonic CD than in the general population. Thus, lactose consumption could affect those cases of CD and, therefore, follow-up analyses are needed to validate these results.

Analytical and functional approaches to assess the immunogenicity of gluten proteins.

Gluten proteins are the causative agents of celiac disease (CD), a lifelong and worldwide spread food intolerance, characterized by an autoimmune enteropathy. Gluten is a complex mixture of high homologous water-insoluble proteins, characterized by a high content of glutamine and proline amino acids that confers a marked resistance to degradation by gastrointestinal proteases. As a consequence of that, large peptides are released in the gut lumen with the potential to activate inflammatory T cells, in CD predisposed individuals. To date, several strategies aimed to detoxify gluten proteins or to develop immunomodulatory drugs to recover immune tolerance to gluten are under investigation. This review overviews the state of art of both analytical and functional methods currently used to assess the immunogenicity potential of gluten proteins from different cereal sources, including native raw seed flours and complex food products, as well as drug-treated samples. The analytical design to assess the content and profile of gluten immunogenic peptides, described herein, is based on the oral-gastro-intestinal digestion (INFOGEST model) followed by extensive characterization of residual gluten peptides by proteomic and immunochemical analyses. These approaches include liquid chromatography-high-resolution mass spectrometry (LC-MS/MS) and R5/G12 competitive ELISA. Functional studies to assess the immune stimulatory capabilities of digested gluten peptides are based on gut mucosa T cells or peripheral blood cells obtained from CD volunteers after a short oral gluten challenge.

Specificity of the condition of the skin barrier in patients with congenital epidermolysis bullosa as a factor of transcutaneous sensitization by food allergens

Congenital epidermolysis bullosa is a heterogeneous group of hereditary dermatoses resulting from a pathogenic variant of the genome-encoding proteins of the dermo-epidermal junction. Epidermolysis bullosa is mainly manifested as the formation of blisters and erosions on the skin and mucous membranes in response to minor mechanical action. Itching is one of the most common symptoms of epidermolysis bullosa, reduces the quality of life, and causes additional skin damage.&#x0D; The influence of comorbid pathology, which can increase itching, is not excluded. Skin inflammation secondary to a disruption in the skin barrier, wound-healing cascades, and unregulated activation of epidermal sensitive nerve endings are involved in the pathophysiology of itching at the molecular and cellular levels. Diffuse damage to the skin and mucous membranes, leading to the loss of their barrier properties, contributes to the excessive intake of antigens, including allergens of food and non-food origin, and to transcutaneous sensitization. However, food sensitization and food allergy in these patients have not been sufficiently studied. Understanding the causes of these processes may be crucial for the development of optimized techniques for managing children with congenital epidermolysis bullosa and improvement of their quality of life.&#x0D; This review summarizes updated data on clinical and genetic aspects of congenital epidermolysis bullosa.

Genetic risk factors of food allergy: a review of genome-wide studies

BACKGROUND: Food allergy (FA) is an urgent problem for public health worldwide. This disease reduces the quality of life of patients and increases the risk of developing unpredictable anaphylactic reactions.&#x0D; AIM: Conduct an analysis of genetic studies in cohorts of patients with FA aimed at assessing the role of genetic factors in the development of this pathology.&#x0D; MATERIALS AND METHODS: The results of genome-wide association studies aimed at studying the influence of genetic factors in FA development. The review includes original articles published for the period from January 1, 2012 to December 31, 2021.&#x0D; RESULTS: This systematic review analyzed data on the relationship of genetic variations associated with FA. Eight studies were analyzed, and the maximum effect with the development of IgE-mediated FA on peanuts was found for the rs10018666 variant of the SLC2A9 gene in Europeans. Some allergens associated with specific loci have been found, for example, variants rs9273440 (HLA-DQB1), rs115218289 (ITGA6), rs10018666 (SLC2A9), and others are unique to peanut. Associated variants are predominantly associated with disorders of the innate/adaptive immune response and functioning of the epithelial barrier, confirming their leading role in FA development. In addition to associations with FA, most of the identified genes affect the development of other allergic march phenotypes, including atopic dermatitis, bronchial asthma, allergic rhinitis, and non-allergic (type 2 diabetes mellitus, Parkinsons disease, myocardial infarction, and others) diseases.&#x0D; CONCLUSIONS: Summarizing the results of genome-wide associative studies, it should be noted that the development of food allergies involves variants localized both in known atopic and newly identified loci that are not related to the development of other allergic diseases. The peculiarities of the structure of food sensitization and the lack of research on the susceptibility to food allergies in Russia determine the direction of further scientific research in this area.

AN EVALUATION OF DIETARY APPROACHES USED IN THE CLINICAL MANAGEMENT OF RHEUMATOID ARTHRITIS

Rheumatoid arthritis (RA) is a chronic autoimmune disorder characterized by systemic inflammation, persistent synovitis, and other comorbidities, that affects 0.5-1.0% of the overall population. Long-term active RA causes severe joint damage, disabling pain and diminished life quality. The etiology of RA is not accurately understood, but it is thought to be due to an interaction between the responses of the innate and acquired immune systems. RA is characterized by the presence of Rheumatoid Factor (RF) and anti citrullinated peptide antibodies in the blood circulation. Also the composition of intestinal the gut microbiome is claimed to be critical in immune responses associated with RA. Changes in the microbiota are thought to be related to the risk and severity of the disease. Three regions; primarily the lungs, oral mucosa and gastrointestinal tract have been associated with changes in the microbiota. Commonly, the pharmaceutical treatment of RA includes non-steroidal anti-inflammatory drugs (NSAIDs) that are used to manage the pain and inflammation associated with RA and disease-modifying anti-rheumatic drugs that reduces pain by slowing down the disease. Unfortunately, remission is not likely in many patients. Moreover, side effects related to drugs are commonly reported. Some alterations in the patients’ life and environment are thought to aggravate symptoms, thus influencing severity of RA. For example RA patients, the participants asserted that consumption of red meat, alcoholic and non-alcoholic beverages worsen their symptoms, while nutrients such as fish and blueberries help alleviate the symptoms. To manage the adverse effects of RA, particular dietary alterations are suggested to be effective in reducing inflammation, increasing antioxidant levels, and improving lipid profiles. Antigenic load and food intolerance are thought to play a role in both the onset of Rheumatoid Arthritis. Besides, it has been shown that the intestinal mucosa of the patients would have become more permeable to allergens due to long term NSAIDs use. In this sense, Elimination Diet, Mediterranean Diet, Vegan/Vegetarian Diet approach, Omega-3 Fatty acids, Vitamin D and probiotic supplementation is thought to reduce disease activity. The purpose of this review is to evaluate the efficiency of certain dietary approaches and supplements used for lessening the RA related symptoms, based on the scientific evidence found in the literature.

Food Sensitivity in Children Diagnosed with Atopic Dermatitis in The First 2 Years: How Many of These Patients Are Truly Allergic?

In this study, it was aimed to examine food sensitivity in patients with atopic dermatitis (AD) and to investigate the frequency of food allergy in patients with food sensitivity. Patients aged 0-2 years who were followed up with the diagnosis of AD were included in the study. The characteristics of demographic and clinical and laboratory findings of the patients were recorded retrospectively. Patients were classified as mild, moderate, and severe using the SCORing AD index according to the severity of AD. The presence of food sensitivity was evaluated by skin prick test and serum-specific immunoglobulin (Ig)E results. Food allergy was diagnosed by oral food challenge (OFC) test. Of the 72 patients included in the study, 62.5% (n=45) were male, and the mean age was 9±4.8 months. When the disease severity was evaluated, it was mild in 40 patients (55.6%); moderate/severe AD was present in 32 patients (44.4%). The frequency of moderate/severe AD was higher in patients who were younger (p=0.01), whose symptoms started in the first 6 months (p=0.03), who had a family history of allergic disease (p=0.001), who breastfed for <6 months (p=0.01), who had a higher median serum total IgE level, and a higher percentage of serum eosinophils (p=0.005 and p=0.01, respectively). Food sensitivity in 45.8% of patients; food allergy was detected in 41.7% of them. The most common sensitivities and allergies were eggs white/yolk and cow's milk, respectively. The rate of food sensitivity was found to be higher in male gender (p=0.03) and breastfed patients (p=0.03), whereas it was similar in patients with mild and moderate/severe AD. In the investigation of food sensitivity in patients with AD, it is important to evaluate other demographic and clinical characteristics such as gender and breastfeeding, apart from the severity of disease. The OFC test should be performed to confirm the food allergy in patients with food sensitivity before the recommendation of an elimination diet.

Social and economic difficulties of patients with food intolerances.

The basic method of treating food hypersensitivity is the elimination diet, which is difficult for the patient in many ways. To identify the main problems faced by patients with symptoms of food intolerance. The survey was conducted from February 2021 to December 2021. The survey was posted in Polish thematic groups on Facebook, dedicated to people with food intolerances. The survey contained 34 questions about food intolerances and the use of elimination diets. Questions about the cost of the diet and difficulties in applying the elimination diet were included. There was no statistically significant relationship between the type of food intolerance and the body mass index of patients. It was found that people with lactose intolerance had a lower increase in food expenditure since the introduction of the diet than those without lactose intolerance. Almost half of the respondents did not find a difference in expenses. 21% of respondents noticed an increase of PLN 50-100/month, 19% - PLN 10-50/month, and only 6% above PLN 200/month. Circumstances where following an elimination diet is a particular challenge included intense private and professional lifestyle, prolonged stay away from home, and lack of time to prepare meals at home. The difficulties in maintaining an elimination diet are dependent on the patient's work and lifestyle. The cost of equivalents of intolerant products is also an important factor to consider when analysing the source of problems in maintaining the diet.

Food intolerance in patients with functional abdominal pain: Evaluation through endoscopic confocal laser endomicroscopy.

Background and study aims Gastrointestinal symptoms assumed to be caused by food intolerance are reported frequently in the general population. There is a significant difference between self-reported and objective proven food intolerance, as shown by placebo-controlled, double-blind, randomized trials. This discrepancy may be overcome by endoscopic confocal laser endomicroscopy (eCLE). Patients and methods In an observational study we evaluated 34 patients with functional abdominal pain and adverse reaction to food by eCLE and local duodenal food challenge for the first time. Spontaneous and food-induced transfer of fluorescein into the duodenal lumen was detected 10 minutes after intravenously application of fluorescein and 10 minutes after duodenal food challenge (DFC). Results Of the patients, 67.6 % responded with a fluorescein leakage into the duodenal lumen. Frequency rank order of food antigens that induced a response were soy (50 %), wheat (46.1 %), milk (20 %), egg (12 %), and yeast (11.5 %), respectively. Of the patients, 23.5 % showed spontaneous leakage of fluorescein, suggesting leaky gut syndrome. Histology of duodenal biopsies and mast cell function were normal. Overall, 69.5 % of patients improved with food exclusion therapy and 13 % were symptom-free according to eCLE. Conclusions The results of our study indicate that eCLE is a clinically useful tool to evaluate patients with functional abdominal pain and adverse reaction to food and to create individualized dietary therapy with clinical benefit for patients.

Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects.

There is an increasing interest in foods with added nutritional value. This study presents the opportunity for the reformulation of muffins using chia seeds and lyophilized peach powder in view of the emerging societal challenges regarding unhealthy eating patterns and food intolerances. Two new formulations were developed to eliminate the use of eggs and alter the flour content and type. Physical characteristics, texture analysis, water activity, microbial load, antioxidant potential and sensory profile aided in the evaluation of the newly developed products. The results indicate an inversely proportional relationship between the relative mass of the dough and physical parameters (density, volume and height) of all muffin formulations. The modification of the original recipe compared to the control sample led to decreased baking losses, increased total phenolic content, as well as enhanced nutritional value in terms of fibre content. The addition of chia seeds and peach powder led to positive sensory changes. The alteration of the original recipe resulted in significant effect on the colour, making the muffins darker and less yellow than the control sample. In terms of texture characteristics, the new formulations had a profile close to the control. Recipe reformulation without deteriorating quality attributes is important for the food technology field. Reformulation should comply with the new expectations of the modern consumer. The study targets an approach where new products with enhanced functional characteristics are presented.

Design and validity of the Spanish version of two questionnaires related to adverse reactions to foodstuffs.

there is an emerging current necessity of valid questionnaires, encompassing most of food, beverages, diseases, signs and symptoms currently related to the pathogenesis of adverse reactions to foodstuffs (ARFS) in the Spanish population. this study aimed to design and validate two questionnaires to assess ARFS in the Spanish population, Food and Beverages Frequency Consumption Questionnaire to Identify Adverse Reactions to Foodstuffs (FBFC-ARFSQ-18); and Pathologies and Symptomatology Questionnaire associated with Adverse Reactions to Foodstuffs (PSIMP-ARFSQ-10). both questionnaires were designed adapting questionnaires from the literature; and validated, using the expert judgment method, in five phases: questionnaires development, pilot test and reliability, content validity, face validity, and ethical considerations. Questionnaires were developed using the REDCap™ tool hosted at the Universidad Politécnica de Madrid. A total of 20 Spanish experts evaluated the questionnaires. Cronbach's alpha reliability coefficients were calculated using SPSS version 25.0 (IBM Corp., Armonk, NY-USA) and Aiken's V coefficient values were calculated using ICaiken.exe (Visual Basic 6.0, Lima-Perú). a final construct of questions was designed, ensuring no overlap, for FBFC-ARFSQ-18 and PSIMP-ARFSQ-10. Cronbach's alpha reliability coefficients were 0.93 and 0.94; and Aiken's V coefficient values were 0.90 (0.78-0.96 CI) and 0.93 (0.81-0.98 CI) for FBFC-ARFSQ-18 and PSIMP-ARFSQ-10, respectively. both validated questionnaires could be used to analyze the association between certain food and beverages consumption with ARFS, such as food allergies and food intolerances; also, to investigate the link between some specific diseases, signs and symptoms with ARFS.

Chronic Urticaria Caused by Five Types of Borrelia: Case Study

Background: Lyme disease (Lyme disease-LD) is a disease of humans and animals that is transmitted by hematophagous insects, especially ticks. The causative agent is the spirochete Borrelia burgdorferi, a bacterium with a complex structure and a slow biorhythm, which has the ability to coat the host's organism with mucus - create a biofilm - or turn into a cyst, and the host does not recognize it and does not create antibodies. This is the reason why, in 10-60% of cases, Borrelia tests are negative, even though it is present. The diagnosis of LD is made clinically, and it is confirmed serologically and microbiologically by isolation and/or detection of the causative agent by the PCR method from tissue samples and body fluids. Lyme disease stage II and III is called „the great imitator“ because its symptoms resemble those of other diseases, so diagnostic errors are often made. Objective: In this article we presented a case of stubborn urticaria in a 28-year-old saleswoman. Case presentation: Mother of two children, who was ruled out by clinical examination for autoimmune diseases and allergies to available allergens. We subsequently confirmed the diagnosis of chronic borreliosis, caused by five types of borrelia, serologically, after advanced intermittent antibiotic therapy, and after acquired food intolerance was discovered. In the available literature, we did not find information that chronic generalized urticaria was caused by Borrelia in combination with food intolerance. Conclusion: The presented case of a patient with chronic urticaria indicates that similar cases with urticaria, as well as all skin changes with intermittent walking symptomatology, should: Undergo clinical treatment, rule out immunological diseases and drug allergies, then test for Borrelia (ELISA+ immunoblot with Borrelia protein sequences!). Take into account the duration of the disease, the possibility of the disappearance of antibodies created in early childhood or a false-negative finding of antibodies, and in case of a negative finding, do not give up ex-yuvantibus therapy.

Irritable Bowel Syndrome (IBS) Signs, Diagnosis and Management: A Review Article

Irritable bowel syndrome (IBS) is a common diagnosis among the general population. IBS is characterized by gastrointestinal symptoms such as flatulence, discomfort, distention, loose stools, and/or difficulty passing stools. Diagnosing IBS in a patient can be a prolonged process, often spanning many years or even remaining inconclusive. This review aimed to investigate the signs, diagnosis, and management of Irritable Bowel Syndrome (IBS). Using the following search keywords in the MEDLINE database, an electronic search for literature was conducted between 2017 and 2023 to locate relevant publications: signs, symptoms, diagnosis, management, Irritable Bowel Syndrome, IBS. Relevant keywords were employed in Google Scholar to find and discover related works. Specific inclusion criteria were used to guide the selection of the articles. The articles in this review were published between 2017 and 2023. In the discussion section, the study was organized under specific headings.IBS is a highly prevalent condition. Food intolerance is a common symptom in patients with IBS. Patients may report experiencing symptoms of Irritable Bowel Syndrome after an infection; this condition is commonly referred to as post-infectious. The management of IBS is multifaceted, involving both dietary modifications and medicinal treatment to promote the alleviation of symptoms and enhance the overall well-being of individuals. Treatment for IBS often depends on the most prominent symptoms, offering several alternatives for each subtype. Fecal microbiota transplantation shows promise as a novel treatment for individuals suffering from irritable bowel syndrome and appears to have a positive impact

Role of IgG food test in patients with allergic diseases

&lt;abstract&gt; &lt;p&gt;The role of immunoglobulin G (IgG) food elimination in allergic diseases is controversial. This main aim is to clarify the beneficial effects of specific immunoglobulin G (sIgG) food elimination on improving allergic diseases. International guidelines disagree about the beneficial roles of IgG food elimination on allergic diseases. However, many studies have proven the role of IgG food elimination on allergic diseases. In atopic dermatitis children, studies have shown that milk, egg, wheat, and soya are positive for sIgGs and there sIgG elimination will improve atopic dermatitis. In allergic rhinitis, the sIgG4 food test is usually positive to seafood, and IgG food elimination will improve both allergic rhinitis and asthma symptoms. In asthma, persistent IgE egg sensitizers have higher sIgG1 to egg than partial IgE egg sensitizers. Additionally, high sIgG1 to egg is a risk factor for future asthma (with sensitivity of 64% and specificity of 74%). In asthma, persistent sIgG1 egg sensitization is risk for future asthma and IgG food elimination will improve asthma (especially milk and egg). In chronic urticaria, the most common positive sIgGs to food are cola nut, yeast, wheat, red kidney bean, pea, corn, and egg white in Saudi Arabia. Women and patient aged &amp;lt; 40 years have higher positive sIgG rates to several foods. In food intolerance, IgG food elimination will improve the symptoms of food intolerance. Furthermore, primary prevention of food intolerance can be achieved by early IgG food elimination. In conclusion, despite those most international guidelines disagree about the beneficial role of IgG food elimination on allergic diseases; some studies support its role. This test may be used if patients' symptoms do not improve after the IgE food tests. Moreover, IgG food companies should offer cheap short lists, such as ImuPro Screen 22 foods or ImuPro Screen Plus 44 foods.&lt;/p&gt; &lt;/abstract&gt;