Abstract
| Original language | English |
|---|---|
| Journal | BMC Nutrition |
| Volume | 5 |
| Issue number | 1 |
| ISSN | 2055-0928 |
| DOIs | |
| Publication status | Published - 6 Mar 2019 |
| MoE publication type | A1 Journal article-refereed |
Fields of Science
- 3143 Nutrition
Cite this
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Randomised clinical trial: effect of low-FODMAP rye bread versus regular rye bread on the intestinal microbiota of irritable bowel syndrome patients: association with individual symptom variation. / Laatikainen, Reijo; Jalanka, Jonna; Loponen, Jussi; Hongisto, Sanna-Maria; Hillilä, Markku; Koskenpato, Jari; Korpela, Riitta; Salonen, Anne.
In: BMC Nutrition, Vol. 5, No. 1, 06.03.2019.Research output: Contribution to journal › Article › Scientific › peer-review
TY - JOUR
T1 - Randomised clinical trial: effect of low-FODMAP rye bread versus regular rye bread on the intestinal microbiota of irritable bowel syndrome patients: association with individual symptom variation
AU - Laatikainen, Reijo
AU - Jalanka, Jonna
AU - Loponen, Jussi
AU - Hongisto, Sanna-Maria
AU - Hillilä, Markku
AU - Koskenpato, Jari
AU - Korpela, Riitta
AU - Salonen, Anne
PY - 2019/3/6
Y1 - 2019/3/6
N2 - A low intake of Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs) is effective in the symptom control of irritable bowel syndrome (IBS) patients but may exert negative effects on the intestinal microbiota. The microbial effects of increasing regular or non-FODMAP fibre sources are largely unknown. Furthermore, it is not known if the baseline microbiota composition is associated with individual symptom control during the consumption of different rye products in IBS patients. Our objective was to evaluate whether increased consumption of low-FODMAP rye bread or regular rye bread for 4 weeks would alter the intestinal microbiota composition of IBS patients following their habitual diet, and whether these changes associate to symptoms and/or the baseline microbiota.
AB - A low intake of Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs) is effective in the symptom control of irritable bowel syndrome (IBS) patients but may exert negative effects on the intestinal microbiota. The microbial effects of increasing regular or non-FODMAP fibre sources are largely unknown. Furthermore, it is not known if the baseline microbiota composition is associated with individual symptom control during the consumption of different rye products in IBS patients. Our objective was to evaluate whether increased consumption of low-FODMAP rye bread or regular rye bread for 4 weeks would alter the intestinal microbiota composition of IBS patients following their habitual diet, and whether these changes associate to symptoms and/or the baseline microbiota.
KW - 3143 Nutrition
U2 - 10.1186/s40795-019-0278-7
DO - 10.1186/s40795-019-0278-7
M3 - Article
VL - 5
JO - BMC Nutrition
JF - BMC Nutrition
SN - 2055-0928
IS - 1
ER -