BORA - UiBBORA
    • English
    • norsk
  • English 
    • English
    • norsk
  • Login
View Item 
  •   BORA Home
  • Faculty of Medicine
  • Institute of Medicine
  • Institute of Medicine
  • View Item
  •   BORA Home
  • Faculty of Medicine
  • Institute of Medicine
  • Institute of Medicine
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Intestinal fermentation in patients with self-reported food hypersensitivity: painful, but protective?

Type
Journal article; Peer reviewed
Peer reviewed
Published version
Thumbnail
View/Open
Published version (188.0Kb)
Date
2010-07-03
Author
Valeur, Jørgen
Morken, Mette Helvik
Norin, Elisabeth
Midtvedt, Tore
Berstad, Arnold
Share

Metadata
Show full item record
Abstract
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.
URI
http://hdl.handle.net/1956/4297
DOI
10.2147/ceg.s11349http://dx.doi.org/10.2147/CEG.S11349
Citation
Clinical and Experimental Gastroenterology 3: 65–70
Publisher
Dove Medical Press
Collections
  • Institute of Medicine 143
Copyright 2010 Valeur et al, licensee Dove Medical Press
Valeur et al

University of Bergen Library
Contact Us | Send Feedback
 

 

Browse

All of BORACommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsTypeThis CollectionBy Issue DateAuthorsTitlesSubjectsType

My Account

LoginRegister

Statistics

View Usage Statistics

University of Bergen Library
Contact Us | Send Feedback