Fermentable Carbohydrates: review study on gastrointestinal symptoms and application in Autistic Spectrum Disorder

Authors

DOI:

https://doi.org/10.18316/sdh.v9i2.7209

Keywords:

Fermentable Carbohydrates, Autism Spectrum Disorder, Gastrointestinal Diseases

Abstract

Objective: To investigate the literature on the effect of a low fermentable carbohydrate diet (FODMAPs) on the gastrointestinal symptoms of neurotypic and autistic spectrum individuals.

Materials and Methods: systematic review, including the period between 2009 and 2019, using descriptors in English and Portuguese, from the United States National Library of Medicine, Virtual Health Library and Capes Journal Portal databases.

Results: 33 articles were selected, o two were cohort, 10 cross-sectional, nine case-control, and 12 clinical trials. Most studies have shown that implementing a diet low in FODMAPs improved gastrointestinal symptoms in patients with inflammatory bowel disease. In autism spectrum disorder, the prevalence of gastrointestinal symptoms was higher compared to the general population. However, no studies have investigated the implementation of a diet low in FODMAPs in autistic spectrum individuals with gastrointestinal symptoms. Despite this, some studies have indicated a diet low in FODMAPs for the improvement of gastrointestinal symptoms and autistic spectrum behavior.

Conclusion: low FODMAPs diet showed improvement of gastrointestinal symptoms when applied to individuals with intestinal changes. However further scientific evidence is needed to indicate its application as a routine measure in autistic spectrum disorder.

Author Biographies

Regina Hobus, Universidade Federal de Pelotas

Graduanda do curso de Nutrição  pela Universidade Federal de Pelotas

Camila Irigonhé Ramos, Universidade Federal de pelotas

Doutoranda em Ciências pelo Programa de Pós Graduação em Enfermagem na Universidade Federal de Pelotas, Mestre em Nutrição e Alimentos pela Universidade Federal de Pelotas, Pelotas, Rio Grande do Sul, Brasil.

Giliane Fraga Monk, Universidade Federal de Pelotas

Mestra em Nutrição e Alimentos pela Universidade Federal de Pelotas

Josiane da Cunha Luçardo, Universidade Federal de Pelotas

Mestra em Nutrição e Alimentos pela Universidade Federal de Pelotas

Ana Caroline Rocha Romancini, Universidade Federal de Pelotas

Graduanda no curso de Nutrição pela Universidade Federal de Pelotas

Sandra Costa Valle, Universidade Federal de Pelotas

Professora da Faculdade de Nutrição da Universidade Federal de Pelotas

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Published

2021-07-08

Issue

Vol. 9 No. 2 (2021)

Section

Artigos de Revisão

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