可酵解食物
(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,其源自英語“Fermentable Oligo-, Di-, Mono-saccharides And Polyols”的縮寫[2][3][4],即「發酵性寡糖、雙糖、單糖及多元醇」,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是一些存在於天然食材或食品添加物中的短鏈碳水化合物及糖醇[5][6]一般都一些不易被腸道吸收、容易造成水分進入腸道、容易被腸內細菌發酵、增加腸內氣體[7],包括有寡糖类的果糖與果聚糖、低聚半乳糖(GOS、水苏糖、棉子糖)、雙醣(乳糖)、單醣(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],但糖醇類亦有可能在包裝食物及飲料中以人工調味劑或防腐劑等食品添加劑的形式存在。
低FODMAP膳食
低FODMAP膳食包括在膳食裡全面禁止所有發酵性碳水化合物[9],但這只限於短時期。通常對於管理大腸激躁症(IBS)患者時,短FODMAP膳食可減低患者在腹漲或多屁等消化系統方面的病徵[10]。這包括在膳食中避免大量進食黑麥及古斯米這兩類五穀類食物及其製品(如:黑麥麵包、餅乾),椰菜花、香菇、蘆筍、洋蔥等蔬菜,蘋果、梨、西瓜、牛油果等水果及牛、羊奶等奶製品;應該以白米、燕麥、馬鈴薯及其製品(例如:米粉、河粉、燕麥粥等),菜心、白菜、芥蘭、生菜、菠菜、蕃茄、翠玉瓜等蔬菜,橙、香蕉、奇異果、葡萄、藍莓等水果及豆奶、米漿等植物性奶製品替代,為期六至八星期[5]。
參看
參考文獻
- ^ 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(繁體)).
- ^ 蘇楓雅. 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(繁體)).
- ^ 低FODMAPs飲食 舒緩腸易激綜合症. 星島日報. 2015-10-04 [2020-02-05]. (原始内容存档于2020-02-05) (中文(繁體)).
- ^ 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).
延伸閱讀
- 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.