1.
[Dietary correction of nutrition status in patients with irritable bowel syndrome].
Dotsenko, VA, Kononenko, IA
Voprosy pitaniia. 2012;(3):66-9
Abstract
Hygienic and dietology estimation of cereal breakfast (oat muesli and crispbread) were carried out on 137 irritable colon syndrome (SRK) patients with functional chronic constipation. It is established that inclusion of cereal breakfast in a diet of such patients positively influences on motor-evacuation function of digestive tract and promotes improvement of indicators of carbohydrate and lipid metabolism. It is important for patients with overweight and type 2 diabetes. Positive improvements of research allow making a cereal breakfast use recommendations: muesli in number of 50 g/days (with milk or kefir), crispbread and crunchy snacks in number of 100 g/days in SRK patients with functional chronic constipation dietary nutrition.
2.
Possible links between intestinal permeability and food processing: A potential therapeutic niche for glutamine.
Rapin, JR, Wiernsperger, N
Clinics (Sao Paulo, Brazil). 2010;(6):635-43
Abstract
Increased intestinal permeability is a likely cause of various pathologies, such as allergies and metabolic or even cardiovascular disturbances. Intestinal permeability is found in many severe clinical situations and in common disorders such as irritable bowel syndrome. In these conditions, substances that are normally unable to cross the epithelial barrier gain access to the systemic circulation. To illustrate the potential harmfulness of leaky gut, we present an argument based on examples linked to protein or lipid glycation induced by modern food processing. Increased intestinal permeability should be largely improved by dietary addition of compounds, such as glutamine or curcumin, which both have the mechanistic potential to inhibit the inflammation and oxidative stress linked to tight junction opening. This brief review aims to increase physician awareness of this common, albeit largely unrecognized, pathology, which may be easily prevented or improved by means of simple nutritional changes.