Flatulence causes: Difference between revisions
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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [2]
Causes
Intestinal gas is composed of varying quantities of exogenous sources (air that is ingested through the nose and mouth) and endogenous sources (gas produced within the digestive tract). The exogenous gases are swallowed (aerophagia) when eating or drinking or increased swallowing during times of excessive salivation (as might occur when nauseated or as the result of gastroesophageal reflux disease). The endogenous gases are produced either as a by-product of digesting certain types of food, or of incomplete digestion. Anything that causes food to be incompletely digested by the stomach and/or small intestine may cause flatulence when the material arrives in the large intestine due to fermentation by yeast or bacteria normally or abnormally present in the gastrointestinal tract.
Flatulence-producing foods are typically high in certain polysaccharides (especially oligosaccharides such as inulin) and include beans, lentils, dairy products, onions, garlic, scallions, leeks, radishes, sweet potatoes, cashews, Jerusalem artichokes, oats, wheat, yeast inbreads, and other vegetables. Cauliflower, Broccoli, cabbage and other cruciferous vegetables that belong to the Brassica family are commonly reputed to not only increase flatulence, but to increase the pungency of the flatus. In beans, endogenous gases seem to arise from complex oligosaccharide(carbohydrates) that are particularly resistant to digestion by mammals, but which are readily digestible by microorganisms that inhabit the digestive tract. Theseoligosaccharides pass through the upper intestine largely unchanged, and when they reach the lower intestine, bacteria feed on them, producing copious amounts of flatus.[1] In the case of those with lactose intolerance, intestinal bacteria feeding on lactose can give rise to excessive gas production when milk or lactose-containing substances have been consumed.
Interest in the causes of flatulence was spurred by high-altitude flight and the space program; the low atmospheric pressure, confined conditions, and stresses peculiar to those endeavours were cause for concern.[1]
References
- ↑ 1.0 1.1 McGee, Harold (1984). On Food and Cooking. Scribner. pp. 257–8. ISBN 0-684-84328-5.