Cutting these foods can help fight gastrointestinal problems

London: Cutting specific foods can relieve the gastrointestinal problems of physically active people, especially runners, say the researchers. The study, conducted by researchers from Anglia Ruskin University in Britain, showed that a diet based on oligosaccharides, disaccharides, monosaccharides and polyols (or FODMAP) can Fermentable helps reduce some of the problems caused by exercise, such as stomach cramps and bloating, and improves the quality of life. perceived ability to exercise.

FODMAP foods include those containing lactose (milk, yogurt and cheese), fructans (present in cereals, bread and pasta), galactic oligo-saccharides (legumes and onions), excess fructose (eg in apples, pears and asparagus) and polyols (often added as a food additive).

"We found a clear benefit when we follow the FODMAP diet, with a reduction in gastrointestinal symptoms related to exercise in healthy recreational runners," said Justin Roberts, a senior lecturer at the 39; university.

For the study, the researchers used a group of healthy recreation exercises. Everyone in the group followed two meal plans for a week at a time, the main difference being the content of FODMAP.

The results, published in the Journal of the International Society for Sports Nutrition, revealed that 69% of people on a low FODMAP diet had improved symptoms and were able to exercise more frequently and at a lower rate. higher intensity.

In addition, the improvement in perceived pain, badociated with a decrease in bloating under a low FODMAP diet, is probably due to a reduction in the volume of intestinal water and gas production, caused by a decrease in the number of non-digestible carbohydrates available for fermentation in the intestine.

However, further studies are needed to examine the benefits of this diet when it is badociated with long-term workout strategies. It is important that people take precautions if they decide to go on a low FODMAP diet, as a reduction in total calories and carbohydrate intake could affect nutritional quality, Roberts suggested.