The LFD wil receive advice on how to follow a low FODMAP diet. They wil follow this diet for 4 weeks. Thereafter they receive advice on how to reintroduce high FODMAPs again.

Control group. Participants follow their regular gluten-free diet (GFD), with no changes to their diet. They wil receive the same dietary advice as the LFD-group after the 4-week study.

Celiac Disease

Irritable Bowel Syndrome

Diet Modification

Gluten Sensitivity

The intervention group follows the low FODMAP diet for 4 weeks.

Low FODMAP diet

Rikshospitalet-Radiumhospitalet HF, Oslo University Hospital

Effect of FODMAP Restriction on Persistent GI-symptoms in Coeliac Patients

Effect of Fermentable Oligo-, di-, and Monosaccharides and Polyols (FODMAP) Restriction on Persistent GI-symptoms in Coeliac Patients

Measured by score in gastrointestinal symptom rating scale for irritable bowel syndrome (GSRS-IBS). The scoring is based on a 7-grade Likert scale in which 1 point indicates no symptoms and 7 points the most severe gastrointestinal symptoms. The total score in the gastrointestinal symptom rating scale for irritable bowel syndrome is calculated as a mean value of all 13 items. The maximum score is 91 and the minimum score is 13. A higher score means more severe symptoms. A score higher than 1 standard deviation (SD, 0.66 points) compared to the control mean are considered to have increased gastrointestinal symptoms.

Altered faecal microbiota diversity, measured as a change in diversity and/or abundance or strains from baseline and after 4 weeks on a low FODMAP diet.

Changes in short form-36 (SF-36) as a measure of quality of life. SF-36 covers four physical health perceptions (physical functioning, role limitations because of physical health problems, bodily pain, and general health) and four mental health concepts (vitality, social functioning, role limitations because of personal or emotional problems, and mental health perceptions). Each scale is directly transformed into a 0-100 scale on the assumption that each question carries equal weight. The range of score is 0 to 100, where a higher score means better quality of life and the lower the score the more disability. A total score for mental health and physical health is calculated as an average of the subscales, with a range from 0 to 100. Here also the higher the score the better quality of life. The standardized combined scores in several populations have a mean of 50 and standard deviation 10. The scoring wil be performed as in the SF-36 scoring manual.

Knut E. A. Lundin

Professor medicine

Oslo University Hospital

The intervention group receives advice on following the low-FODMAP diet, and the control group follows their regular gluten free diet.

Intestinal Diseases

Ulcerative Colitis

Crohn Disease

Frozen mango pack will be provided (200~400g per day).

Mango polyphenolics

Texas A&M University, Clinical Lab, Nutrition and Food Science Department

Anti-Inflammatory Effects of Mango Polyphenolics in Inflammatory Bowel Disease

The Mango Consumption Improves Biomarkers for Inflammation in Inflammatory Bowel Disease Patients

A questionnaire used to assess the severity of symptoms in people who suffer from ulcerative colitis
The score ranges from 0 to 19, where active disease is a score of 5 or higher
compare changes in the score during the study

A health-related quality of life (HRQoL) tool measuring physical, social, and emotional status
All scores were reported with a 7-point scale (Score 1-7, 1 = poor HRQOL, 7 = optimum HRQOL).
compare changes in the score during the study

- compare changes in the levels during the study

Susanne Talcott, PhD

Associate Professor, Nutition & Food Science

Texas A&M University

Participants will drink 450 milliliters of the juice at time 0.

Participants will eat 400 to 500 grams of frozen mango pulp, along with 250 milliliters of water at time 0.

Participants will eat 400 to 500 grams of a mixture of fresh natural fruit containing mango (73%) and pear (27%), along with 250 milliliters of water at time 0.

Participants will drink 250 milliliters of the standard glucose load at time 0.

Glucose Intolerance

Capillary glucose will be taken every 15 minutes for two hours (starting at time 0) to calculate the area under the curve which is the glycemic index, for each of the products.

Mango puree and pear juice beverage

Commercial mango juice

Fresh natural mango

Frozen natural mango

Processed natural mango pulp

Mix of natural mango and pear

50 grams glucose load

Clinical Nutrition and Obesity Research Center. School of Medicine and Health Sciences, TEC Salud, Tecnológico de Monterrey

Glycemic Index of Mango and Pear in Different Solid Products and Drinks

Comparison of the Glycemic Index of a Drink Made of Natural Concentrated Mango Puree With Natural Concentrated Pear Juice With That of Other Five Products Based on Mango and Pear in Different Solid Products and Drinks

Glycemic index will be calculated for 450 milliliters of this juice. The results will be expressed as mean ± standard deviation for each with a significance level of 0.05 for all the statistical tests.

Glycemic index will be calculated for 400 to 500 grams of mango along with 250 milliliters of water. The results will be expressed as mean ± standard deviation for each with a significance level of 0.05 for all the statistical tests.

Glycemic index will be calculated for a standard 50-gram glucose load. This will be done twice by every participant. The results will be expressed as mean ± standard deviation for each with a significance level of 0.05 for all the statistical tests.

mangifera persiciformis/carbohydrate

Effect of FODMAP Restriction on Persistent GI-symptoms in Coeliac Patients

Anti-Inflammatory Effects of Mango Polyphenolics in Inflammatory Bowel Disease

Glycemic Index of Mango and Pear in Different Solid Products and Drinks

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