Summary
This paper describes a low-flatulence diet developed by an extremely flatulent patient. Based on meticulous recording of each passage of flatus, the patient employed an elimination diet to determine what foods were responsible for his gas production. The diet reduced the frequency of his gas passage from 34±7 to 17±5 times per day (normal: 14±6) and similar reductions were observed by two other flatulent patients during adherence to the diet. The rectal gas of each of these subjects largely consisted of two gases (CO2 and H2) which result from bacterial fermentation of carbohydrates. The diet, which is low in lactose and wheat products, presumably minimizes the quantity of carbohydrates delivered to the colonic bacteria.
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References
Levitt MD, Lasser RB, Schwartz JS, Bond JH: Studies of a flatulent patient. N Engl J Med 295:260–262, 1976
Steggerda FR, Richards EA, Rackis JJ: Effects of various soybean products on flatulence in the adult man. Proc Soc Exp Biol Med 121:1235–1329, 1966
Steggerda FR: Gastrointestinal gas following food consuption. Ann NY Acad Sci 150:57–64, 1968
Bond JH, Levitt MD: Quantitative measurement of lactose absorption. Gastroenterology 70:1058–1062, 1976
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L. O. Sutalf is the nom de plume of the patient described in this paper. Mr. Sutalf designed the experiments and “generated” all the data described in this report.
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Sutalf, L.O., Levitt, M.D. Follow-up of a flatulent patient. Digest Dis Sci 24, 652–654 (1979). https://doi.org/10.1007/BF01333712
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DOI: https://doi.org/10.1007/BF01333712