Pilipenko V I, Teplyuk D A, Shakhovskaya A K, Isakov V A, Vorobyova V M, Vorobyova I S, Sarkisyan V A, Kochetkova A A, Mikheeva G A, Yudina A V
Vopr Pitan. 2016;85(2):84-91.
Irritable bowel syndrome (IBS) is highly prevalent functional gastrointestinal disorder associated with decrease in quality of life and a high social cost. Diet is one of several therapeutic options in IBS treatment; therefore the development and clinical evaluation of innovative functional food for IBS patients are actual. Instant drink containing 4 g inulin, 4 mg menthol and 2 mg of pyridoxine (in daily dose) has been evaluated. 49 patients 18-68 (41.5±16.5) years old fulfilling the Rome III criteria for IBS-C were randomly assigned into two groups: one received standard diet plus two drinks per day for 2 weeks and control group received standard diet. Response to therapy was recorded daily using Likert scale of abdominal pain, bloating and feeling of incomplete bowel emptying, frequency of bowel movement, Bristol stool scale, and quality of life was assessed by IBSQoL questionnaire before and after the treatment. The consumption of the drink with inulin and menthol contributed to a significant positive effect on the stool parameters (from 0.91±0.73 to 1.12±0.45 bowel movements per day in stool frequency, p=0.05, from 2.68±1.63 to 3.43±1.27 index Bristol scale, p=0.05), reduced the severity of abdominal pain (from 1.78±0.58 to 1.47?0.61 Likert scale points, p=0.05), bloating (from 2.22±0.83 to 1.53±0.71 points ofLikertscale,p= 0.01) and a sense of incomplete bowelemptying (from 2.22 ± 0.88 to 1.61± 0.81 points of Likert scale, p=0.001), as well as increased the quality of life (from 75.3± 12.0 to 83.3±6.7%, p=0.05), but a significant part of patients (10 of 25) complained the appearance of heartburn after the start of the treatment. In conclusion, the consumption of the functional drink containing inulin, menthol and pyridoxine is associated with improve in stool parameters, abdominal pain, Bristol scale index and increase in quality of life in patients with IBS-C, but produce noticeable heartburn. Changes in functional drink composition are needed to reduce adverse effects.
肠易激综合征（IBS）是一种高度常见的功能性胃肠疾病，与生活质量下降和高昂的社会成本相关。饮食是IBS治疗中的几种治疗选择之一；因此，为IBS患者开发和临床评估创新型功能性食品具有现实意义。已对一种每日剂量含4克菊粉、4毫克薄荷醇和2毫克吡哆醇的速溶饮料进行了评估。49名年龄在18 - 68岁（41.5±16.5岁）符合IBS - C罗马III标准的患者被随机分为两组：一组接受标准饮食加每天两杯饮料，持续2周，对照组接受标准饮食。每天使用腹痛、腹胀和排便不尽感的李克特量表记录治疗反应，记录排便频率、布里斯托大便分类法，并在治疗前后通过IBSQoL问卷评估生活质量。饮用含菊粉和薄荷醇的饮料对粪便参数有显著的积极影响（粪便频率从每天0.91±0.73次排便增加到1.12±0.45次，p = 0.05；布里斯托分类法指数从2.68±1.63增加到3.43±1.27，p = 0.05），减轻了腹痛的严重程度（李克特量表评分从1.78±0.58降至1.47±0.61分，p = 0.05）、腹胀（从2.22±0.83降至1.53±0.71李克特量表分）和排便不尽感（从2.22±0.88降至1.61±0.81李克特量表分，p = 0.001），还提高了生活质量（从75.3±12.0%提高到83.3±6.7%，p = 0.05），但有相当一部分患者（25名中的10名）在治疗开始后抱怨出现烧心症状。总之，饮用含菊粉、薄荷醇和吡哆醇的功能性饮料与IBS - C患者的粪便参数改善、腹痛减轻、布里斯托分类法指数提高以及生活质量提高相关，但会产生明显的烧心症状。需要改变功能性饮料的成分以减少不良反应。
