Gastrointestinal complaints can be very unpleasant. If they persist for a long time, irritable bowel syndrome may be the cause. A targeted diet and a conscious approach to the disease in everyday life can help.
Flatulence, diarrhea, constipation or abdominal cramps: many people regularly suffer from such gastrointestinal complaints – often without knowing why. If the doctor does not recognize any other physical illness, the diagnosis is irritable bowel syndrome. According to current research, around 5-10% of the population are affected.
The disease has various causes, which often occur in combination: Severe gastrointestinal infections can lead to irritable bowel syndrome. But genetic predisposition also plays a role, as do “learned” factors such as diet. This can lead to hypersensitivity of the intestinal mucosa or disturbed intestinal flora. In addition, mental illnesses (e.g. anxiety disorders or depression) can worsen the condition; stress can also have an exacerbating effect.
Fermented sugar often plays a role
Irritable bowel syndrome is not dangerous and life expectancy is not affected. As the symptoms are very unpleasant and can severely restrict quality of life, many sufferers rightly want treatment.
There are numerous ways to alleviate the symptoms – first and foremost a targeted diet. This is because digestive problems often occur when certain foods are consumed. Many irritable bowel syndrome patients have a poor tolerance to wheat, milk and fatty foods. Many foods that are difficult to digest contain sugar that can ferment in the gastrointestinal tract – such as lactose or fructose. Daniel Pohl, Head of Functional Diagnostics Gastroenterology at the University Hospital Zurich, says: “In irritable bowel syndrome, we are very often dealing with an intolerance to fermentable sugar.”
Anyone with a suspicion of this can seek clarification at the special gastroenterology consultation at USZ Airport, where functional diagnostics and any necessary endoscopic clarification can be carried out. The tolerance of fermentable sugar can also be tested: Patients are given a special drink, after which their symptoms and breath are checked for fermentation. “This allows us to differentiate whether the gastrointestinal problems are food-related or not,” explains Pohl.
If the test shows a clear intolerance, it makes sense to switch to a diet without fermentable sugar. This should be done under the supervision of a specialized nutritionist. This is because the foods that have to be given up – including many dairy products, vegetables and fruit – have to be compensated for. The USZ offers appropriate nutritional advice and nutritional therapies.
