AF-16012 | Nutrition to improve quality of life of IBS patients

Bert van Rees2017, Kernthema Gezond en Veilig, Project, TKI-projecten

Projecttitel: Nutrition to improve quality of life of IBS patients
Projectnummer: AF-16012
Missie: Gewaardeerd, gezond en veilig voedsel
MMIP: Gezonde voeding, een makkelijke keuze (D2)
Looptijd: 2017 – 2020
Budget publiek: € 1.248.000
Budget privaat: € 1.248.000
Projectleider: Coen Govers
Betrokken partijen: Bioibérica S.A, Ingredia, Ingredion Incorporated, Jiangsu wecare-bio technology, Roquette Freres, Winclove Probiotics, Wageningen University & Research

Irritable Bowel Syndrome (IBS) is a disease that affects a large number of people. It is estimated that 15% of the total world population have mild or severe IBS symptoms reducing their quality of life. To date, no adequate treatment is available. This is partially due to the heterogeneity of the patients and the complicated pathology in which not all mechanisms are understood. IBS is a multifactorial disease in which the intestinal cell wall, immune system, enteroendocrine cells and the microbiota all have an important role. According to gastroenterologists, patients themselves often report that the changes in diet have the most pronounced beneficial effects on their IBS symptoms but it is not known for what subgroup of patients this is true, what the mechanism behind it is and what kind of nutrition has the biggest impact. The 3 main objectives of this research therefore are:

  1. Increase insights into the mechanisms behind the IBS pathology and how food can have an influence on this.
  2. Identify (new) links between nutritional compounds and/or food patterns and relief of IBS symptoms for certain subgroups taken the heterogeneity of the patients into account.
  3. Develop and optimize in vitro models to serve as a screening tool for future studies towards IBS relieving nutrition.

Based on current knowledge, the most promising food to alleviate IBS symptoms are those with: 1) compounds that influence the gut microbiome – probiotics or 2) compounds that have anti-inflammatory properties – prebiotics.


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