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To select among different dietary and clinical conditions the most appropriate to assess the impact of a fermented milk product on gas-related symptoms
To select among different dietary (mild or high flatulogenic diet) and clinical conditions (FGID or non-FGID population) as well as different measured parameters (self-completed questionnaires assessing gas related symptoms, digestive well-being and bowel functions, gas volume distribution in the colon by MRI, volume and composition of gas collected per anus and frequency of gas evacuations per anus), the most appropriate to assess the impact of a fermented milk product on gas-related symptoms.
Allocation: Non-Randomized, Intervention Model: Parallel Assignment, Masking: Open Label
Functional Gastrointestinal Disorders
Fermented milk product with probiotics (FMPP)
Hospital Vall d'Hebron - DIGESTIVE SYSTEM RESEARCH UNIT
Published on BioPortfolio: 2016-10-19T02:38:21-0400
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A species of gram-positive, rod-shaped bacteria isolated from the intestinal tract of humans and animals, the human mouth, and vagina. This organism produces the fermented product, acidophilus milk.
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A plant genus of the family POACEAE. The grain is used for FOOD and for ANIMAL FEED. This should not be confused with KAFFIR LIME or with KEFIR milk product.
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