A Retrospective Study on Dietary FODMAP Intake in Celiac Patients Following a Gluten-Free Diet

Nutrients

卷:10

Luca Elli¹  Alice Scricciolo¹  Leda Roncoroni¹  KarlaA. Bascuñán¹  Vincenza Lombardo¹  Luisa Doneda²  Maurizio Vecchi³  Nicoletta Pellegrini⁴  Federico Morreale⁴ 

[1] Center for Prevention and Diagnosis of Celiac Disease, Gastroenterology and Endoscopy Unit, Fondazione IRCCS Ca’ Granda, Ospedale Maggiore Policlinico, 20122 Milan, Italy;

[2] Department of Biomedical, Surgical and Dental Sciences, University of Milan, 20131 Milan, Italy;

[3] Department of Pathophysiology and Transplantation, University of Milan, 20122 Milan, Italy;

[4] Human Nutrition Unit, Department of Food and Drug, University of Parma, 43121 Parma, Italy;

关键词: FODMAP intake;    celiac disease;    irritable bowel syndrome;    gluten-free diet;    gastrointestinal symptoms;   

DOI  :  10.3390/nu10111769

来源: DOAJ

【 摘 要 】

Our aim was to evaluate the intake of foods containing fermentable oligo/di/mono-saccharides and polyols (FODMAP) as a possible factor that induces gastrointestinal symptoms in treated celiac disease (CD) patients. We collected seven-day weighed food records for 104 CD patients and 91 healthy volunteers. All evaluated food items were from sources with high and low content of FODMAP, which were divided into cereals and sweets, sweeteners and soft drinks, fruits, dried fruits, and vegetables. Nutrient intake was calculated using the food database of the European Institute of Oncology. The symptoms reported were assessed by a Rome IV Irritable bowel syndrome (IBS) diagnostic questionnaire and by specific questions for the evaluation of functional gastrointestinal disorders (FGIDs). The 12% of CD patients met IBS symptoms criteria as opposed to 6% of controls (p = 0.09) and 27% of patients reported FGIDs symptoms vs. 22% of healthy controls (p = 0.42). The intake by CD patients was significantly higher than healthy volunteers for: sweeteners and sugars with low content of FODMAP (p = 0.0007), fruits, dried fruits, and vegetables high in FODMAP (p = 0.003) and low in FODMAP (p = 0.04) when compared to controls. CD patients had a lower intake of cereals and sweets with a high content of FODMAP (p = 0.00001). Healthy volunteers consumed significantly higher alcoholic beverages and fats high in FODMAP (both p < 0.044). The mean daily intake of other food categories did not differ between both groups. Even though CD patients had a low intake of gluten-free cereals high in FODMAP, they still consumed a significant amount of fruits and vegetables high in FODMAP. The clinical effect of a concomitant gluten-free diet and low-FODMAP diet should be prospectively evaluated as a supportive therapy in CD patients.

【 授权许可】

Unknown