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Abstract：
Some patients complain that eating lettuce, gives them gas and abdominal distention. Our aim was to determine to what extent the patients\' assertion is sustained by evidence.
An in vitro study measured the amount of gas produced during the process of fermentation by a preparation of human colonic microbiota (n = 3) of predigested lettuce, as compared to beans, a high gas-releasing substrate, to meat, a low gas-releasing substrate, and to a nutrient-free negative control. A clinical study in patients complaining of abdominal distention after eating lettuce (n = 12) measured the amount of intestinal gas and the morphometric configuration of the abdominal cavity in abdominal CT scans during an episode of lettuce-induced distension as compared to basal conditions.
Gas production by microbiota fermentation of lettuce in vitro was similar to that of meat (P = .44), lower than that of beans (by 78 ± 15%; P < .001) and higher than with the nutrient-free control (by 25 ± 19%; P = .05). Patients complaining of abdominal distension after eating lettuce exhibited an increase in girth (35 ± 3 mm larger than basal; P < .001) without significant increase in colonic gas content (39 ± 4 mL increase; P = .071); abdominal distension was related to a descent of the diaphragm (by 7 ± 3 mm; P = .027) with redistribution of normal abdominal contents.
Lettuce is a low gas-releasing substrate for microbiota fermentation and lettuce-induced abdominal distension is produced by an uncoordinated activity of the abdominal walls. Correction of the somatic response might be more effective than the current dietary restriction strategy.
An in vitro study measured the amount of gas produced during the process of fermentation by a preparation of human colonic microbiota (n = 3) of predigested lettuce, as compared to beans, a high gas-releasing substrate, to meat, a low gas-releasing substrate, and to a nutrient-free negative control. A clinical study in patients complaining of abdominal distention after eating lettuce (n = 12) measured the amount of intestinal gas and the morphometric configuration of the abdominal cavity in abdominal CT scans during an episode of lettuce-induced distension as compared to basal conditions.
Gas production by microbiota fermentation of lettuce in vitro was similar to that of meat (P = .44), lower than that of beans (by 78 ± 15%; P < .001) and higher than with the nutrient-free control (by 25 ± 19%; P = .05). Patients complaining of abdominal distension after eating lettuce exhibited an increase in girth (35 ± 3 mm larger than basal; P < .001) without significant increase in colonic gas content (39 ± 4 mL increase; P = .071); abdominal distension was related to a descent of the diaphragm (by 7 ± 3 mm; P = .027) with redistribution of normal abdominal contents.
Lettuce is a low gas-releasing substrate for microbiota fermentation and lettuce-induced abdominal distension is produced by an uncoordinated activity of the abdominal walls. Correction of the somatic response might be more effective than the current dietary restriction strategy.
摘要：
有些病人抱怨吃生菜,给他们气体和腹胀。我们的目的是确定患者的断言在多大程度上被证据所维持。
一项体外研究通过制备预消化生菜的人类结肠微生物群（n=3）来测量发酵过程中产生的气体量，与豆类相比，高释放气体的基质，肉，低气体释放基质，和无营养阴性对照。一项针对食用生菜后抱怨腹胀的患者的临床研究（n=12）测量了生菜引起的腹胀发作期间腹部CT扫描中的肠道气体量和腹腔形态与基础条件相比。
生菜在体外通过微生物群发酵产生的气体与肉类相似（P=0.44），低于豆类（78±15％；P<.001），高于无营养对照（25±19％；P=.05）。吃生菜后抱怨腹胀的患者周长增加（比基础大35±3mm；P<.001），而结肠气体含量没有显着增加（增加39±4mL；P=.071）；腹胀与隔膜下降（下降7±3mm；P=.027）有关，腹部内容物正常。
生菜是微生物群发酵的低气体释放底物，生菜诱导的腹胀是由腹壁的不协调活动产生的。纠正躯体反应可能比当前的饮食限制策略更有效。
一项体外研究通过制备预消化生菜的人类结肠微生物群（n=3）来测量发酵过程中产生的气体量，与豆类相比，高释放气体的基质，肉，低气体释放基质，和无营养阴性对照。一项针对食用生菜后抱怨腹胀的患者的临床研究（n=12）测量了生菜引起的腹胀发作期间腹部CT扫描中的肠道气体量和腹腔形态与基础条件相比。
生菜在体外通过微生物群发酵产生的气体与肉类相似（P=0.44），低于豆类（78±15％；P<.001），高于无营养对照（25±19％；P=.05）。吃生菜后抱怨腹胀的患者周长增加（比基础大35±3mm；P<.001），而结肠气体含量没有显着增加（增加39±4mL；P=.071）；腹胀与隔膜下降（下降7±3mm；P=.027）有关，腹部内容物正常。
生菜是微生物群发酵的低气体释放底物，生菜诱导的腹胀是由腹壁的不协调活动产生的。纠正躯体反应可能比当前的饮食限制策略更有效。
