Teor de FODMAP nas refeições de um restaurante universitário e presença de sintomas gastrointestinais entre estudantes

Júlia Soares Rios; Ana Maria de Souza Pinto; Dayane Pêdra Batista de Faria; Patrícia da Graça Leite Speridião

doi:10.23925/1984-4840.2024v26a19

Authors

Júlia Soares Rios Universidade Federal de São Paulo. Departamento de Saúde, Educação e Sociedade. Curso de Nutrição
Ana Maria de Souza Pinto Universidade Federal de São Paulo. Departamento de Saúde, Educação e Sociedade. Curso de Nutrição
Dayane Pêdra Batista de Faria Universidade Federal de São Paulo. Departamento de Saúde, Educação e Sociedade. Curso de Nutrição
Patrícia da Graça Leite Speridião Universidade Federal de São Paulo. Departamento de Saúde, Educação e Sociedade. Curso de Nutrição

DOI:

https://doi.org/10.23925/1984-4840.2024v26a19

Keywords:

FODMAP Diet, Oligosaccharides, Restaurants, University, Students, Gastrointestinal Diseases

Abstract

Objectives: to verify the presence of gastrointestinal symptoms in student using a university restaurant, in addition to identifying the FODMAP content of the menus offered and its relationship with the presence of symptoms. Material and Methods: observational and cross-sectional study that included 28 students from a public university in the city of Santos, SP,
Brazil. Data collection took place between March and April 2022. Students responded to an (on-line) form with sociodemographic questions, intestinal habit (stool typology) and gastrointestinal manifestations, occurring within 24 hours of eating the meal. The FODMAP content of the menus was evaluated, considering: low content; moderate content and high content. Results: of the participants (n=28), 28.6% were male; the age ranged between 18 and 26 years. The majority of students (n=12) reported a bowel movement pattern between constipation and diarrhea. Among the other manifestations, 78.5% (n=22) reported abdominal pain/stomachache; 57.1% reported flatulence and 42.8% diarrhea and/or urgent bowel movements. As for the menus (14), more than half (n = 8) contained a high FODMAP content. Symptoms appeared between four and six hours after the meal among more than 50% of students who reported symptoms (n = 6). Conclusions: meals with moderate and high FODMAP content were related with the presence of gastrointestinal manifestations such as abdominal pain, flatulence, diarrhea and bowel movement urgency, within 24 hours after consumption among university students.

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