Research Progress of Dietary Intervention Strategies for Irritable Bowel Syndrome

BAI Xixi; HAN Chenggang; XU Ying; HAN Jingsong; CAO Chongjiang; CHENG Shujie

doi:10.13386/j.issn1002-0306.2021080007

Volume 43 Issue 16

Aug. 2022

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Science and Technology of Food Industry > 2022 > 43(16): 421-431. > DOI: 10.13386/j.issn1002-0306.2021080007

BAI Xixi, HAN Chenggang, XU Ying, et al. Research Progress of Dietary Intervention Strategies for Irritable Bowel Syndrome[J]. Science and Technology of Food Industry, 2022, 43(16): 421−431. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080007.

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Research Progress of Dietary Intervention Strategies for Irritable Bowel Syndrome

1.
College of Engineering, China Pharmaceutical University, Nanjing 211198, China
2.
National R & D Center for Chinese Herbal Medicine Processing, Nanjing 211198, China
3.
College of Pharmacy, China Pharmaceutical University, Nanjing 211198, China

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Received Date: August 02, 2021
Available Online: June 07, 2022

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Abstract

Abstract

Irritable bowel syndrome (IBS) is a common gastrointestinal disease. The main clinical symptoms are abdominal pain, bloating, abnormal defecation frequency and character. The pathogenesis of the disease is complex, including genetic factors, dietary differences, gut microbiota changes, gastrointestinal infection and brain-gut axis dysfunction. The main way to relieve IBS mainly focus on dietary restriction, including low fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) diet, low advanced glycation end products (AGEs) diet, gluten-free diet and low lactose diet, which can effectively improve abdominal discomfort symptoms of IBS patients. This article summarizes the research status quo of domestic and foreign scholars for IBS in recent years, including the pathophysiological mechanism of IBS, the relationship between dietary patterns and IBS intestinal flora, quantitative detection methods for FODMAPs components and AGEs in food. Food processing technologies are also introduced to reduce the content of FODMAPs and AGEs in food, in order to provide healthy and effective dietary intervention strategies for IBS patients.

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2.	邬丹，李惠霖，陈肖阳，程相雷，朱邦栋，吴浪，沈幸，柴仲平，曾茂茂. 烤馕中晚期糖基化终末产物和4-甲基咪唑的生成规律研究进展. 食品安全质量检测学报. 2024(09): 84-92 .
3.	李熙红，康丽丽，高春梅，董莉莉，王慧，魏清琳. 敦煌脐密功联合西药对改善IBS-D胃肠道症状疗效的评价. 中国民族民间医药. 2023(16): 108-111 .
4.	周荣华，陈一斌. 腹泻型肠易激综合征的中西医治疗研究进展. 中国医药导刊. 2022(11): 1119-1122 .