Low-FODMAP vs regular rye bread in irritable bowel syndrome: Randomized SmartPill® study

Table 1 Nutritional composition of the study breads

	Low-FODMAP rye bread		Regular rye bread
	Per 100 g	Per slice (30 g)	Per 100 g	Per slice (30 g)
Energy (kJ/kcal)	1031/245	309/74	1037/246	311/74
Fat (g)	2.6	0.8	1.1	0.3
Protein (g)	7.5	2.3	7.5	2.3
Carbohydrates (g)	42.4	12.7	45.1	13.5
Dietary fiber (g)	10.8	3.2	12.8	3.8
Soluble fiber (g)	2.6	0.8	2.9	0.9
Insoluble fiber (g)	6.7	2.0	7.7	2.3
Fructans (g)	0.4	0.12	1.2	0.36
Mannitol (g)	0.09	0.03	0.26	0.08

Table 2 Means (mm) of gastrointestinal symptoms from 30-630 min after the test meals median (range)

	Low-FODMAP rye	Regular rye bread	P value1
Abdominal pain	2.4 (0.0-28.2)	4.8 (0.1-21.9)	0.735
Cramps	1.2 (0.1-29.2)	3.0 (0.1-10.0)	0.917
Bloating	12.3 (1.0-48.4)	23.1 (1.1-37.8)	0.866
Flatulence	3.3 (0.5-7.6)	4.2 (0.5-28.2)	0.063
Belly rumbling	3.0 (0.1-6.6)	3.8 (1.4-11.4)	0.398
Nausea	1.0 (0.0-22.4)	2.1 (0.0-15.5)	1.000
Heartburn	1.4 (1.0-20.8)	1.8 (0.1-20.3)	1.000
Unpleasant sensation in the uppemen	7.4 (1.0-26.1)	11.8 (1.2-23.2)	0.310
Urge to defecate	1.5 (0.0-29.5)	2.1 (0.3-22.4)	0.735

¹Wilcoxon signed-rank test.

Table 3 SmartPill-derived transit times, pH values, mean pressure, and contractions/min median (range)

	Low-FODMAP rye bread	Regular rye bread	P value1
Transit time (h)
Stomach	18.1 (5.3-22.3)	5.6 (4.5-18.0)	0.091
Small intestine	4.0 (2.1-5.6)	4.6 (3.2-6.6)	0.866
Colon	25.2 (12.2-50.0)	32.1 (14.7-47.6)	0.176
Whole GI tract	46.5 (22.6-73.5)	45.8 (24.3-70.4)	0.612
Median pH
Stomach	1.5 (0.8-4.1)	1.5 (1.0-2.4)	0.671
Small intestine	7.5 (5.0-8.0)	7.6 (7.0-7.8)	0.915
Colon	7.2 (5.8-7.5)	6.5 (5.9-8.5)	0.612
Mean pressure (mmHg)
Stomach	2.2 (1.9-2.7)	2.5 (2.0-3.0)	0.610
Small intestine	3.1 (1.6-8.6)	4.5 (2.4-7.0)	0.398
Colon	4.8 (3.2-6.3)	4.0 (2.0-6.7)	0.310
Contractions/min
Stomach	1.2 (0.6-1.7)	1.0 (0.8-1.8)	0.553
Small intestine	3.2 (0.5-6.1)	4.9 (1.9-6.5)	0.176
Colon	1.7 (1.3-2.9)	1.7 (0.6-3.3)	0.495

¹Wilcoxon signed-rank test.