Consumo de mono, di, oligo sacáridos y polioles fermentables (FODMAPs), una nueva fuente de sintomatología gastrointestinal

Consumo de mono, di, oligo sacáridos y polioles fermentables (FODMAPs), una nueva fuente de sintomatología gastrointestinal

An increasing number of children and adults are currently suffering symptoms due to FODMAP (Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols) consumption. These carbohydrates are poorly digested in the human gastrointestinal tract, exerting an osmotic effect in the small inte...

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Autores principales: Grez,Catalina, Vega,Álvaro, Araya,Magdalena
Lenguaje:Spanish / Castilian
Publicado: Sociedad Médica de Santiago 2019
Materias:
Abdominal Pain
Fermentation
Microbiota
Acceso en línea:http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0034-98872019000901167
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spelling oai:scielo:S0034-988720190009011672020-01-07Consumo de mono, di, oligo sacáridos y polioles fermentables (FODMAPs), una nueva fuente de sintomatología gastrointestinalGrez,CatalinaVega,ÁlvaroAraya,Magdalena Abdominal Pain Fermentation Microbiota An increasing number of children and adults are currently suffering symptoms due to FODMAP (Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols) consumption. These carbohydrates are poorly digested in the human gastrointestinal tract, exerting an osmotic effect in the small intestine. In the colon, they become substrates to the microbiota. Microbial fermentation explains symptoms such as abdominal distention (postprandial fullness), bloating and flatulence, abdominal pain and loose feces or diarrhea. There are no standardized methods to measure them in daily clinical work. Daily tolerance and the no-effect doses are unclear. How to diagnose and treat FODMAP associated symptoms is also controversial. In this review, we aim to define FODMAP, their associated symptoms and the current techniques for assessing them. The low-FODMAP diet is described and how to implement it.info:eu-repo/semantics/openAccessSociedad Médica de SantiagoRevista médica de Chile v.147 n.9 20192019-09-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0034-98872019000901167es10.4067/s0034-98872019000901167
institution Scielo Chile
collection Scielo Chile
language Spanish / Castilian
topic Abdominal Pain
Fermentation
Microbiota
spellingShingle Abdominal Pain
Fermentation
Microbiota
Grez,Catalina
Vega,Álvaro
Araya,Magdalena
Consumo de mono, di, oligo sacáridos y polioles fermentables (FODMAPs), una nueva fuente de sintomatología gastrointestinal
description An increasing number of children and adults are currently suffering symptoms due to FODMAP (Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols) consumption. These carbohydrates are poorly digested in the human gastrointestinal tract, exerting an osmotic effect in the small intestine. In the colon, they become substrates to the microbiota. Microbial fermentation explains symptoms such as abdominal distention (postprandial fullness), bloating and flatulence, abdominal pain and loose feces or diarrhea. There are no standardized methods to measure them in daily clinical work. Daily tolerance and the no-effect doses are unclear. How to diagnose and treat FODMAP associated symptoms is also controversial. In this review, we aim to define FODMAP, their associated symptoms and the current techniques for assessing them. The low-FODMAP diet is described and how to implement it.
author Grez,Catalina
Vega,Álvaro
Araya,Magdalena
author_facet Grez,Catalina
Vega,Álvaro
Araya,Magdalena
author_sort Grez,Catalina
title Consumo de mono, di, oligo sacáridos y polioles fermentables (FODMAPs), una nueva fuente de sintomatología gastrointestinal
title_short Consumo de mono, di, oligo sacáridos y polioles fermentables (FODMAPs), una nueva fuente de sintomatología gastrointestinal
title_full Consumo de mono, di, oligo sacáridos y polioles fermentables (FODMAPs), una nueva fuente de sintomatología gastrointestinal
title_fullStr Consumo de mono, di, oligo sacáridos y polioles fermentables (FODMAPs), una nueva fuente de sintomatología gastrointestinal
title_full_unstemmed Consumo de mono, di, oligo sacáridos y polioles fermentables (FODMAPs), una nueva fuente de sintomatología gastrointestinal
title_sort consumo de mono, di, oligo sacáridos y polioles fermentables (fodmaps), una nueva fuente de sintomatología gastrointestinal
publisher Sociedad Médica de Santiago
publishDate 2019
url http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0034-98872019000901167
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AT vegaalvaro consumodemonodioligosacaridosypoliolesfermentablesfodmapsunanuevafuentedesintomatologiagastrointestinal
AT arayamagdalena consumodemonodioligosacaridosypoliolesfermentablesfodmapsunanuevafuentedesintomatologiagastrointestinal
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