Efficacy of using inulin fortified fermented milk products in patients with functional constipation
2009
Pilipenko, V.I. | Burlyaeva, E.A. | Shakhovskaya, A.K. | Isakov, V.A., Russian Academy of Medical Sciences, Moscow (Russian Federation). Research and Development Inst. of Nutrition
The study involved 76 patients suffering from irritable bowel syndrome with constipation. The patients were randomly divided into 3 main groups (20 persons) and a comparison group (16 persons). All of them received the main variant of standard diet with higher dietary fibers. In the experimental groups the patients received insulin-containing cultured milk foods instead of kefir and sour cream. In the products consumed by the patients of groups 1, 2 and 3, the content of insulin (in grams per 100 g of product) was 1.21, 0.31 and 4.00, respectively. Clinical tests were performed for 14 days. By the end of the experiment, the patients demonstrated improved overall health and motor and evacuation function of intestines, less pronounced clinical signs of the main disease. The positive dynamics was observed more clearly in groups 1 and 3. The part of patients of group 2 had heartburn and sour eructation. The concentration of insulin required to enrich cultured milk products should not exceed 1.5%. Much saccharose is not recommended to incorporate in the products being developed, as it can cause pains in stomach. It is concluded that cultured milk produced enriched in insulin positively influence the health of patients suffering irritable bowel syndrome and improves the quality of their lives.
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