ALLERGEN SENSITIVITY TO FODMAPS (FERMENTABLE, OLIGO, DI, MONOSACCHARIDES, AND POLYOLS)

2022-12-05 2022-12-13 2022-12-17 9/29/2024 3:49:34 AM Advanced Food and Nutritional Sciences 7 2022 Conference abstract 7 8 2022 AdvFoodNutrSci.7 http://dx.doi.org/10.21065/AdvFooNutrSci.7.7 English Areeba Irfan, Kanza Aziz Awan, Sanabil Yaqoob, M. Sajid Manzoor, Waleed Sultan, Dania Irfan1, Zakia Akram, Shoaib Younas, Ayesha Murtaza allergens, sensitivity, gastrointestinal diseases, FODMAP, carbohydrates. 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.