The Sourdough School

BALM – Proven as one of the healthiest approaches to bread in the world.

Based in the walled gardens of Dr. Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, UK, we tutor individuals and train bakers and healthcare professionals in Baking as Lifestyle Medicine (BALM). Personalising bread to your lifestyle, gut microbiome, and unique genetics for optimal health—tailoring fermentation, fibre, and diversity so that your daily bread becomes the foundation of your health.

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64 - ‘Mechanism and efficacy of dietary FODMAP restriction in IBS’. Nat Rev Gastroenterol Hepatol. 11(4):256-66

Reference Number: 64

Year: 2014

Authors: Staudacher HM1, Irving PM2, Lomer MC2, Whelan K1.

Link: Link to original paper

Health: IBS

Intolerance & Sensitivity: FODMAPS

Summary

Summary

IBS is a debilitating condition that markedly affects quality of life. The chronic nature, high prevalence and associated comorbidities contribute to the considerable economic burden of IBS. The pathophysiology of IBS is not completely understood and evidence to guide management is variable. Interest in dietary intervention continues to grow rapidly. Ileostomy and MRI studies have demonstrated that some fermentable carbohydrates increase ileal luminal water content and breath hydrogen testing studies have demonstrated that some carbohydrates also increase colonic hydrogen production. The effects of fermentable carbohydrates on gastrointestinal symptoms have also been well described in blinded, controlled trials. Dietary restriction of fermentable carbohydrates (popularly termed the ‘low FODMAP diet’) has received considerable attention. An emerging body of research now demonstrates the efficacy of fermentable carbohydrate restriction in IBS; however, limitations still exist with this approach owing to a limited number of randomized trials, in part due to the fundamental difficulty of placebo control in dietary trials. Evidence also indicates that the diet can influence the gut microbiota and nutrient intake. Fermentable carbohydrate restriction in people with IBS is promising, but the effects on gastrointestinal health require further investigation.

 

SIGNIFICANCE OF THIS STUDY

Dietary intervention studies have showed promising results in symptom reduction in IBS patients by incorporation low FODMAP diets and this includes sourdough bread. However, latest trials have also shown that the low-FODMAP diet may also be associated with marked changes in gut microbiota specifically reduction in microbiota with prebiotic properties. Therefore although sourdough bread maybe a lot more easier to digest for IBS patients due to its low FODMAP status, it is also important to include prebiotic foods which do not contain fructan oligosaccharides as the main dietary fibre source.

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All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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