可酵解食物
外观
(重定向自FODMAP)
可酵解食物[1](FODMAP,FODMAP food)是含有可被发酵的低聚糖、双糖、单糖和多聚糖的食物,其源自英语“Fermentable Oligo-, Di-, Mono-saccharides And Polyols”的缩写[2][3][4],即“发酵性寡糖、双糖、单糖及多元醇”,根据食物中的含量分为低FODMAP食物(如无麸质面食、糙米、葡萄等)和高FODMAP食物(如小麦、豆类、加工肉类等)。高FODMAP食物常与部分患者腹胀、腹泻、便秘等症状相关。
FODMAP是一些存在于天然食材或食品添加物中的短链碳水化合物及糖醇[5][6]一般都一些不易被肠道吸收、容易造成水分进入肠道、容易被肠内细菌发酵、增加肠内气体[7],包括有寡糖类的果糖与果聚糖、低聚半乳糖(GOS、水苏糖、棉子糖)、双糖(乳糖)、单糖(果糖)及糖醇(多元醇,例如:山梨糖醇、甘露醇、木糖醇及麦芽糖醇)[2][8],但糖醇类亦有可能在包装食物及饮料中以人工调味剂或防腐剂等食品添加剂的形式存在。
低FODMAP膳食
[编辑]低FODMAP膳食包括在膳食里全面禁止所有发酵性碳水化合物[9],但这只限于短时期。通常对于管理大肠激躁症(IBS)患者时,短FODMAP膳食可减低患者在腹涨或多屁等消化系统方面的病征[10]。这包括在膳食中避免大量进食黑麦及古斯米这两类五谷类食物及其制品(如:黑麦面包、饼干),椰菜花、香菇、芦笋、洋葱等蔬菜,苹果、梨、西瓜、牛油果等水果及牛、羊奶等奶制品;应该以白米、燕麦、马铃薯及其制品(例如:米粉、河粉、燕麦粥等),菜心、白菜、芥兰、生菜、菠菜、蕃茄、翠玉瓜等蔬菜,橙、香蕉、奇异果、葡萄、蓝莓等水果及豆奶、米浆等植物性奶制品替代,为期六至八星期[5]。
参看
[编辑]参考文献
[编辑]- ^ 可酵解食物. 术语在线. 全国科学技术名词审定委员会. (简体中文)
- ^ 2.0 2.1 Gibson PR, Shepherd SJ. Personal view: food for thought--western lifestyle and susceptibility to Crohn's disease. The FODMAP hypothesis. Alimentary Pharmacology & Therapeutics. 2005-06, 21 (12): 1399–409. PMID 15948806. doi:10.1111/j.1365-2036.2005.02506.x (英语).
- ^ Moayyedi, P; Quigley, EM; Lacy, BE. The effect of fiber supplementation on irritable bowel syndrome: a systematic review and meta-analysis. The American journal of gastroenterology. 2014-09, 109 (9): 1367–74. PMID 25070054. doi:10.1038/ajg.2014.195.
- ^ Chey, WD; Kurlander, J; Eswaran, S. Irritable bowel syndrome: a clinical review.. JAMA. 2015-03-03, 313 (9): 949–58. PMID 25734736 (英语).
- ^ 5.0 5.1 周明欣. 【健康生活】正確認識「腸易激綜合症」. cpjobs.com. 2016-04-29 [2020-02-05]. (原始内容存档于2020-02-05) (中文(繁体)).
- ^ 苏枫雅. 改善腸躁症先來認識FODMAP!. 食力foodNEXT. 2016-11-07 [2020-02-05]. (原始内容存档于2020-02-05) (中文(繁体)).
- ^ 低FODMAPs飲食 舒緩腸易激綜合症. 星岛日报. 2015-10-04 [2020-02-05]. (原始内容存档于2020-02-05) (中文(繁体)).
- ^ Tuck CJ, Muir JG, Barrett JS, Gibson PR. Fermentable oligosaccharides, disaccharides, monosaccharides and polyols: role in irritable bowel syndrome. Expert Review of Gastroenterology & Hepatology. September 2014, 8 (7): 819–34. PMID 24830318. doi:10.1586/17474124.2014.917956.
- ^ Gibson PR, Shepherd SJ. Evidence-based dietary management of functional gastrointestinal symptoms: The FODMAP approach. Journal of Gastroenterology and Hepatology. February 2010, 25 (2): 252–8. PMID 20136989. doi:10.1111/j.1440-1746.2009.06149.x.
Wheat is a major source of fructans in the diet. (...) Table 1 Food sources of FODMAPs. (...) Oligosaccharides (fructans and/or galactans). Cereals: wheat & rye when eaten in large amounts (e.g. bread, pasta, couscous, crackers, biscuits)
- ^ What Is a Low-FODMAP Diet. WebMD. [16 December 2019]. (原始内容存档于2020-03-07).
延伸阅读
[编辑]- Fedewa A, Rao SS. Dietary fructose intolerance, fructan intolerance and FODMAPs. Current Gastroenterology Reports (Review). January 2014, 16 (1): 370. PMC 3934501
. PMID 24357350. doi:10.1007/s11894-013-0370-0.
- van der Waaij LA, Stevens J. The low FODMAP diet as a therapy for irritable bowel syndrome. Nederlands Tijdschrift voor Geneeskunde (Review). 2014, 158: A7407. PMID 24823855 (荷兰语).
- Barrett JS. Extending our knowledge of fermentable, short-chain carbohydrates for managing gastrointestinal symptoms. Nutrition in Clinical Practice (Review). June 2013, 28 (3): 300–6. PMID 23614962. doi:10.1177/0884533613485790.