The Role of Food Intolerance in Gastrointestinal Disorders
A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Clinical Nutrition".
Deadline for manuscript submissions: closed (15 January 2024) | Viewed by 11385
Special Issue Editors
Interests: neurogastroenterology; gastreoesophageal reflux disease; functional dyspepsia; irritable bowel syndrome; nutrition
Interests: neuro-gastroenterology; motility; high-resolution manometry; reflux monitoring; irritable bowel syndrome; inflammatory bowel diseases; eosinophilic gastrointestinal disorders; functional dyspepsia; postprandial distress syndrome
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food intolerances arise when the body cannot properly digest certain foods. This phenomenon is non-immunological and is often associated with disorders of gut–brain interaction (DGBI), including irritable bowel syndrome (IBS), functional dyspepsia, functional diarrhea, as well as gastroesophageal reflux disease.
Foods commonly associated with food intolerance include milk, gluten, food colorings and preservatives, sulphites, fermentable carbohydrates (FODMAP), and other compounds, such as caffeine and fructose. In addition, even in the absence of clear food intolerance, many patients may complain of food-induced gastrointestinal symptoms, raising the possibility that other more complex factors are involved in symptom generation.
Food intolerance has a significant negative impact on quality of life. Cures for food intolerances are important for patients suffering from gastrointestinal disorders. Emerging evidence shows that a low-FODMAP diet alleviates symptoms in patients with irritable bowel syndrome. Exclusion diets are also used for as short a time as possible to induce symptom improvement and should be followed by gradual food reintroduction to establish individual tolerance.
This Special Issue provides a platform for researchers to discuss the role of food intolerance in gastrointestinal disorders and the cures for food intolerance, with the aim of helping to promote the development of this field. In the present Special Issue, we welcome original articles as well as narrative and systematic reviews.
Dr. Giovanni Sarnelli
Dr. Edoardo V. Savarino
Guest Editors
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Keywords
- food intolerance
- gastrointestinal disorders
- fermentable carbohydrates
- FODMAP
- DGBI
- low-FODMAP diet
- exclusion diet
- lactose and milk intolerance
- gluten-free diet
- nickel
- postprandial distress syndrome
