Intestinal fermentation in patients with self-reported food hypersensitivity: painful, but protective?
Type
Journal article; Peer reviewedPeer reviewed
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Date
2010-07-03
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Purpose: Enterometabolic disturbances may cause meal-related symptoms. We performed a
functional evaluation of the intestinal microflora in patients with unexplained, self-reported
food hypersensitivity by measuring fecal short-chain fatty acids (SCFAs).
Patients and methods: Thirty-five consecutive patients with self-reported food hypersensitivity
and 15 healthy volunteers of similar age, gender, and body mass index collected all feces for
72 hours. Fecal concentrations of acetic, propionic, n-butyric, i-butyric, n-valeric, i-valeric,
n-caproic, and i-caproic acids were analyzed by gas-liquid chromatography. Concentrations
and excretions (output) of SCFAs in patients and controls were compared and related to gastrointestinal
symptoms.
Results: Despite nonsignificant differences between patients and controls for both total and
individual SCFA concentrations and excretions, n-butyric acid comprised a higher (P = 0.035)
and acetic acid a lower (P = 0.012) proportion of total SCFA in patients compared to controls.
There were no significant correlations between symptom scores and concentrations or excretions
of individual or total SCFAs, but the proportion of n-butyric acid was significantly higher in
patients with severe symptoms compared to patients with moderate symptoms (P = 0.016).
Conclusion: The results indicate an enterometabolic disturbance in patients with self-reported
food hypersensitivity. Higher proportions of n-butyric acid may be related to abdominal symptom
generation, but may also protect against organic bowel disease. Further studies are needed to
clarify these aspects.
Citation
Clinical and Experimental Gastroenterology 3: 65–70Publisher
Dove Medical PressCollections
Copyright 2010 Valeur et al, licensee Dove Medical Press
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