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

BMC Nutrition
Reijo LaatikainenAnne Salonen

Abstract

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. The study was conducted as a randomized double blind controlled cross-over study (n = 50). Microbiota was analysed by 16S rRNA gene sequencing and associated with gastrointestinal symptoms. Both microbial changes and their associations to symptoms were secondary outcomes. The consumption of the test breads did not alter microbiota diversity. Compared to baseline, consumption of the low FODMAP rye bread decreased the abundance of Bacteroides, Flavonifracto...Continue Reading

References

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Citations

Jul 9, 2020·Current Opinion in Psychiatry·Karen Van den HouteJan Tack
Feb 8, 2021·BMC Research Notes·Wendy J DahlThomas A Tompkins
Mar 9, 2021·Comprehensive Reviews in Food Science and Food Safety·Chris J SealJan de Vries

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Methods Mentioned

BETA
Assay
biopsy

Clinical Trials Mentioned

NCT02161120

Software Mentioned

mare ( Microbiota Analysis in R Easily )
mare
mare R package
R

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