Presence of FODMAPs in meals served in a restaurant and your relationship with symptoms of irritable bowel syndrome

• Grant number: 19/06745-4
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: June 01, 2019
• End date: May 31, 2020
• Field of knowledge: Health Sciences - Nutrition
• Principal Investigator: Caroline Dario Capitani
• Grantee: Anne Rodrigues Nicoletto
• Host Institution: Faculdade de Ciências Aplicadas (FCA). Universidade Estadual de Campinas (UNICAMP). Limeira , SP, Brazil

Abstract

The FODMAPs (English term Fermentable Fermentable Oligo-, Di-, Mono-saccharides and Polyols) are hydrates that encompass some foods belonging to the classes of Oligosaccharides, Disaccharide, Monosaccharide and Polyols. Researches have indicated that foods composed of these hydrates aggravated the symptoms of some digestive diseases, such as Irritable Bowel Syndrome (IBS). Because they possess small molecular size, they exert an osmotic effect that causes them to attract fluid to the large intestine, where they are fermented by the colonic microflora and produce hydrogen and/or methane gas, causing an increase in the liquid components and may cause some gastrointestinal discomfort in susceptible individuals. Although there are studies that verify the impacts of continuous consumption of FODMAPs on different populations, there are no studies in the literature that make this approach in the area of collective feeding. Thus, this project aims to evaluate the incidence of use of FODMAPs in menus of an institutional restaurant (Food and Nutrition Unit-UAN), besides studying the possible relationship of its consumption with SII in diners of this Restaurant. For this, the analysis of the one month menu of the studied UAN and the health profile of the diners of this institution will be traced through a questionnaire. Next, the incidence of IBS will be analyzed in individuals classified with the presence of gastrointestinal symptoms, studying their correlation with FODMAP consumption through the application of a food frequency questionnaire (FFQ). Thus, the results of this project may contribute to the awareness of the diners about the possible associations between symptoms resulting from IBS and the type of food consumed, besides expanding the knowledge related to collective food that promotes nutritional improvement actions for meals served.