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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 beverage made from milk fermented by a mixture of endogenous LACTIC ACID-producing yeast and bacteria (KEFIR GRAINS), many of which are PROBIOTICS. It should not be confused with KAFFIR LIME or KAFFIR CORN.
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.
Allergic reaction to milk (usually cow's milk) or milk products. MILK HYPERSENSITIVITY should be differentiated from LACTOSE INTOLERANCE, an intolerance to milk as a result of congenital deficiency of lactase.
A beverage made from cow's milk fermented by LACTIC ACID-producing bacteria, especially LACTOCOCCUS LACTIS and LACTOBACILLUS BULGARICUS.
A beverage made from horse's milk that is fermented by endogenous LACTIC ACID-producing bacteria and ETHANOL-producing yeast.
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