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Diet and IBS
Published in Melissa G. Hunt, Aaron T. Beck, Reclaim Your Life From IBS, 2022
Melissa G. Hunt, Aaron T. Beck
So, the overarching goal should be to eat as varied a diet as possible, rich in whole, natural foods from lots of different categories to maintain nutrition, weight, a diverse microbiome, and overall health. That does not mean, however, that dietary changes can’t help. Dietary changes can sometimes be useful in helping you minimize some of the discomfort associated with GI symptoms. Moving away from an impoverished, processed food, Western diet reduces inflammation throughout the body, lowers your risk of heart disease and many cancers, and may well improve your microbiome and digestive health as well. There are some basic principles that are usually helpful for most people to understand and incorporate into their dietary choices. There are also some specific food choices that many (but not all!) people with GI problems can benefit from. Below I detail some of the most common recommendations for IBS sufferers and why they might or might not make sense for you. But the most important thing to keep in mind is that even if a particular food does cause some intestinal discomfort, it’s not a disaster. Keep in mind that the same food may well cause the same kind of intestinal discomfort to someone without IBS. If you don’t panic at the first twinge, if you don’t assume the worst, mild discomfort usually passes on its own.
Gastrointestinal Disease
Published in Praveen S. Goday, Cassandra L. S. Walia, Pediatric Nutrition for Dietitians, 2022
Justine Turner, Sally Schwartz
The role of diet in the development of functional constipation has not been widely studied. In infants, use of human milk is associated with decreased risk of constipation and this diagnosis should never prompt a change to formula. Globally, constipation prevalence is highest in countries with “Western” diets. Furthermore, Western dietary patterns can be associated with higher prevalence of constipation in the first 4 years of life. Importantly, this is independent of excess energy intake, or overweight or obesity. Western diets are dominated by increased fat and simple sugars, and decreased complex starch and fiber.
The gastrointestinal system
Published in C. Simon Herrington, Muir's Textbook of Pathology, 2020
Sharon J. White, Francis A. Carey
This is an acquired abnormality defined by abnormal location of the oesophagogastric junction and (part of) the gastric cardia above the diaphragm. Formerly thought to be due to congenital shortening of the oesophagus, it is now considered to be due to a combination of diaphragmatic weakening and increased intra-abdominal pressure. It is therefore associated with the Western diet, and particularly with obesity. In a less common abnormality (paraoesophageal or ‘rolling’ hiatus hernia), part of the stomach protrudes into the mediastinum alongside the oesophagus (Figure 10.18).
Alpha-Mangosteen lessens high-fat/high-glucose diet and low-dose streptozotocin induced-hepatic manifestations in the insulin resistance rat model
Published in Pharmaceutical Biology, 2023
Vivian Soetikno, Prisma Andini, Miskiyah Iskandar, Clark Christensen Matheos, Joshua Alward Herdiman, Iqbal Kevin Kyle, Muhammad Nur Imaduddin Suma, Melva Louisa, Ari Estuningtyas
In the Western diet, long-term consumption of high-fat and high-carbohydrate foods can lead to various diseases including obesity, IR, hypertriglyceridemia, NAFLD, and NASH, all of which are associated with inflammatory and increased oxidative stress conditions (Kim et al. 2021). Our previous study has indicated that the administration of a high-fat and high-carbohydrate diet which contains by weight 46.1% fat, 35.8% carbohydrate, and 18.1% protein, can cause IR in rats, which is characterized by an increase in Homeostatic Model Assessment for Insulin Resistance (HOMA-IR) and FBG levels (Soetikno et al. 2020). In the present study, we found that IR also causes lipid accumulation and lipid peroxidation in the liver. Treatment with α-MG at both doses significantly attenuated those alterations in the liver of rats as evidenced by decreased lipid droplets, decreased protein expression of 4-HNE, as well as attenuated inflammation in the liver, at least by modulating the AMPK/SREBP-1c/ACC cascade.
Communication between the gut microbiota and peripheral nervous system in health and chronic disease
Published in Gut Microbes, 2022
Tyler M. Cook, Virginie Mansuy-Aubert
The gut microbiota consists of a dynamic community of trillions of bacteria, archaea, virus, and fungi, which is primarily established at birth from interaction with the mother’s microbiota. Environmental factors such as geographical location, diet, antibiotic exposure, and infection continue to gradually shape microbiota composition during first few years of life.1,2 The bacterial community that ultimately colonizes the gut should ideally be evolved to symbiotically function with the host, aiding in digestion and proper immune response. However, dramatic changes in diet and lifestyle within the last century have contributed to the explosion of non-communicable diseases such as obesity, diabetes, nonalcoholic fatty liver disease, and irritable bowel syndrome (IBS), and a disconnection between the gut microbiota and the host physiology likely contributes.3,4 With increased processing of foods and usage of antibiotics, preservatives, and other additives, our diet is apparently no longer suited for our gut bacteria, and over time the western diet may actively disrupt the balance and diversity of microbes within our gut5 (Figure 1). Additionally, insults such as infection disrupt the gut microbiome composition predisposing individuals to gastrointestinal (GI) issues.6
Sucrose drinking mimics effects of nucleus accumbens µ-opioid receptor stimulation on fat intake and brain c-Fos-expression
Published in Nutritional Neuroscience, 2022
L.L. Koekkoek, A. Masís-Vargas, T. Kool, L. Eggels, L.L. van der Gun, K. Lamuadni, M. Slomp, C. Diepenbroek, A. Kalsbeek, S.E. la Fleur
A Western diet, typically containing large amounts of saturated fat and added sugar, is thought to be one of the main contributors to the current obesity epidemic [1]. While attempts were made to unravel whether specifically saturated fat or sugar consumption negatively affects health, an increasing amount of evidence suggests that it might be the combination of fat and sugar that is responsible for a synergistic and negative effect on energy metabolism [2–5]. For example, we found in healthy men that a hypercaloric high-fat high-sucrose (HFHS) diet altered the brain’s serotonergic system in a way that a hypercaloric high-fat (HF) diet does not [2]. Furthermore, subjects were willing to pay more for a high-fat high-sucrose reward than for a high-fat or a high-sucrose reward, and this was associated with greater activation of the brain’s reward system [3]. In rodent studies, a choice diet that consisted of a dish of fat, a sucrose solution, and regular chow induced persistent hyperphagia, whereas having only a dish of fat or a sucrose solution in addition to a regular chow diet did not have this effect [4,5].