Randomised clinical trial: low-FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome

Alimentary Pharmacology and Therapeutics

Volumn 44, Issue 5, 2016, Pages 460-470

  Laatikainen, R ^a,b   Koskenpato, J ^b,c   Hongisto, S M ^d   Loponen, J ^d   Poussa, T ^e   Hillila M ^b,c   Korpela, R ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

^b Aava Medical Centre   (Finland)

^c HELSINKI UNIVERSITY CENTRAL HOSPITAL   (Finland)

^d Fazer Bakeries Ltd   (Finland)

^e NOKIA RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DISACCHARIDE; MONOSACCHARIDE; OLIGOSACCHARIDE; POLYOL;

ABDOMINAL CRAMP; ABDOMINAL PAIN; ADULT; ARTICLE; BREAD; COLONIC FERMENTATION; CONTROLLED STUDY; CROSSOVER PROCEDURE; DIET RESTRICTION; DIETARY INTAKE; DISEASE SEVERITY ASSESSMENT; FEMALE; FERMENTATION; FIBER INTAKE; FLATULENCE; GASTROINTESTINAL SYMPTOM; HUMAN; HYDROGEN BREATH TEST; INTERMETHOD COMPARISON; IRRITABLE COLON; MAJOR CLINICAL STUDY; MALE; PHYSICAL TOLERANCE; PRIORITY JOURNAL; QUALITY OF LIFE; RANDOMIZED CONTROLLED TRIAL; RYE; SCORING SYSTEM; STOMACH RUMBLING; TREATMENT DURATION; VISUAL ANALOG SCALE;

EID: 85027954071     PISSN: 02692813     EISSN: 13652036     Source Type: Journal    
DOI: 10.1111/apt.13726     Document Type: Article

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