To the content
3 . 2020

Association of thermal food processing methods and small intestinal bacterial overgrowth syndrome

Abstract

Small intestinal bacterial overgrowth (SIBO) is a widespread disease which antibiotic therapy is not effective enough and the relapse rate is high. Microbiota is dependent on dietary pattern of the patient and specific nutrients, therefore the diversity of dietary patterns may be one of the major factor promoting SIB O or its relapses after treatment.

The aim: to compare the patterns of thermal food processing methods in patients with and without SIBO.

Material and methods. We performed retrospective single center database search to identify unique depersonalized records of patients with SIBO and the data of lactulose breath test and nutritional assessment with the use of 24-hours dietary recall. Inclusion criteria were complete data on patient’s demography, adequate data of nutritional assessment and the lactulose breath test, absence of previous history of SIB O treatment in a special form of the database. In accordance with the results of lactulose breath test, patients were assigned into groups with the presence of SIBO with excess production of hydrogen (H2), methane (CH4), both gases (CH4-H2) or without SIBO (control group). According to the data of 24 h dietary recall, we divided all dishes and products consumed by a patient to 6 categories (Cat) depending on thermal food processing method: those that were not processed (raw) (Cat-r), boiled (Cat-bl), fried (Cat-f), stewed (Cat-s), baked in the oven (Cat-bk) or grilled (Cat-g). To analyze the structure of thermal food processing, we divided the weight of all products or dishes that underwent specific method of processing to the total weight of the food eaten. We did not take into the account the weight of thermally stable components like water and salt. The pattern of thermal food processing within each patients group was obtained as a quotient of the total percentage (by weight) of the food processed with the certain method by the number of patients in the group.

Results and discussion. The data of 1108 patients were available for the final analysis: 602 patients in the SIBO-H2 group, 140 in the SIBO-CH4 group, 248 in the SIBO-CH4-H2 group, and 118 patients in the control group. The distribution of thermal food processing categories was in patients with SIBO-H2 as follows: Cat-r - 45.8±17.3%, Cat-bl - 31.9±15.7%, Cat-s - 3.5±7.7%, Cat-f -6.3±10.4%, Cat-bk - 12.2±10.2%, Cat-g - 0.3±3.3%); in patients with SIBO-CH4: Cat-r-47.9 ±17.4%, Cat-bl-29.6±15.6%, Cat-s -4.4±7.6%, Cat-f - 5.8±9.8%, Cat-bk - 12.3±10.4%, Cat-g - 0,2±2,7%; in patients with SIBO-CH4-H2: Cat-r - 45.6±16.3%, Cat-bl - 31.5±16.2%, Cat-s - 4.0±8.0%, Cat-f - 5.1±9.3%, Cat-bk - 13.4±10.8%, Cat-g - 0.4±2.3%. Similar results were obtained in the control group (Cat-r - 44.7±17.0%, Cat-bl - 32.6±16.5%, Cat-s - 2.7±6.0%, Cat-f - 55±8.0%, Cat-bk - 14.2±10.6%, Cat-g -0.3±2.0%). There were no significant differences between the SIBO and control groups by mean percentage of raw, boiled, stewed, fried, baked and grilled food intake.

Conclusion. We found no association between thermal food processing patterns and SIBO. It seems that thermal food processing patterns has no influence on SIBO and its variants.

Keywords:small intestinal bacterial overgrowth syndrome, SIBO, thermal food processing method, diet, dietary recall

Funding. Thehe study was supported by Russian Scientific Foundation (grant No. 19-76-30014).

Conflict of interest. The authors declare no conflict of interest.

For citation: Pilipenko V.I., Isakov V.A., Vlasova A.V., Lantseva M.A., Morozov S.V. Association of thermal food processing methods and small intestinal bacterial overgrowth syndrome. Voprosy pitaniia [Problems of Nutrition]. 2020; 89 (3): 106-13. DOI: 10.24411/0042-8833-2020-10034 (in Russian)

References

1. Giamarellos-Bourboulis E.J., Tzivras M. Small intestinal bacterial overgrowth: novel insight in the pathogenesis and treatment of irritable bowel syndrome. Ann Gastroenterol. 2009; 22 (2): 77–81.

2. Pimentel M., Saad R.J., Long M.D., et al. ACG clinical guideline: small intestinal bacterial overgrowth. Am J Gastroenterol. 2020; 115: 165–78. DOI: 10.14309/ajg.0000000000000501.

3. Bohm M., Shin A., Teagarden S. Risk factors associated with upper aerodigestive tract or coliform bacterial overgrowth of the small intestine in symptomatic patients. J Clin Gastroenterol. 2020; 54 (2): 150–7. DOI: 10.1097/MCG.0000000000001150.

4. Miazga A., Osin M., Cichy W., et al. Current views on the etiopathogenesis, clinical manifestation, diagnostics, treatment and correlation with other nosological entities of SIBO. Adv Med Sci. 2015; 60: 118–24. DOI: 10.1016/j.advms.2014.09.001.

5. Martinez Leo E.E., Segura Campos M.S. Effect of ultra-processed diet on gut microbiota and thus its role in neurodegenerative diseases. Nutrition 2020; 71: 110609. DOI: 10.1016/j.nut.2019.110609.

6. Pilipenko V.I., Isakov V.A., Morozov S.V., et al. Association of food patterns with different forms of small intestinal bacterial overgrowth syndrome and treatment efficacy. Terapevticheskiy arkhiv [Therapeutic Archive]. 2019; 91 (10): 82–90. DOI: 10.26442/00403660.2019.10.000496. (in Russian)

7. Pilipenko V.I., Balmashnova A.V. Comparison of food rations in different types of small intestinal bacterial overgrowth syndrome. Eksperimental’naya i klinicheskaya gastoenterologiya [Experimental and Clinical Gastroenterology]. 2018; 158 (10): 34–42. DOI: 10.31146/1682-8658-ecg-158-10-34-42. (in Russian)

8. Pilipenko V.I., Isakov V.A., Vlasova A. V., Naydenova M.A., Morozov S.V. The role of dietary diversity in the formation of syndrome intestinal bacterial overgrowth. Voprosy pitaniia [Problems of Nutrition]. 2020; 89 (1): 54–63. DOI: 10.24411/0042-8833-2020-10006. (in Russian)

9. Tuohy K.M., Hinton D.S.J., Davies S.J., et al. Metabolism of Maillard reaction products by the human gut microbiota – implications for health. Mol Nutr Food Res. 2006; 50: 847–57. DOI: 10.1002/mnfr.200500126.

10. Carmody R.N., Bisanz J.E., Bowen B.P., et al. Cooking shapes the structure and function of the gut microbiome. Nat Microbiol. 2019; 4: 2052–63. DOI: 10.1038/s41564-019-0569-4.

11. Perez-Burillo S., Pastoriza S., Jimenez-Hernandez N., et al. Effect of food thermal processing on composition of the gut microbiota. J Agric Food Chem. 2018; 66 (43): 11 500–9. DOI: 10.1021/acs.jafc.8b04077.

12. Zhang Z., Li D. Termal processing of food reduces microbiota diversity of the host and triggers adaptation of the microbiota: evidence from two vertebrates. Microbiome. 2018; 6 (1): 99. DOI: 10.1186/s40168-018-0471-y.

13. Dukowicz A.C., Lacy B.E., Levine G.M. Small intestinal bacterial overgrowth: a comprehensive review. Gastroenterol Hepatol. 2007; 3 (2): 112–22.

14. Wilson T., Bray G.A., Temple N.J., et al. Nutrition Guide for Physicians Totowa: Humana Press, 2010: 444 р.

15. Astreykova A.A., Matveev P.D., Ananich T.P. Collection of recipes, dishes and culinary products for restaurants, cafes, clubs, bars and cafeteria. Minsk: Kharvest, 2009: 800 p. (in Russian)

16. Tutelyan V.A., Samsonov M.A. Handbook of dietology. 3rd ed., reprint and add. Moscow: Meditsina 2003: 544 p. (in Russian)

17. Berdaneir C.D., Dwyer J.T., Beldman E.B. Handbook of Nutrition and Food. 2nd ed. New York: CRC Press, 2007: 1288 p.

18. Tarmayeva I.Yu., Efi mova N.V., Lemeshevskaya E.P., et al. Evaluation of adult nutrition at the present stage. Sovremennye problem nauki i obrazovaniya [Modern Problems of Science and Education]. 2017; (5). URL: http://www.science-education.ru/ru/article/view?id=26730. (in Russian)


Journals of «GEOTAR-Media»