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Evaluation of the impact of the intake of products with a high amylose content on the symptoms and modulation of the intestinal microbiota of patients suffering from Irritable Bowel Syndrome (IBS)

Project objectives

Study of changes in the symptoms of irritable bowel syndrome - constipation variant - following a Mediterranean-type nutritional protocol containing or not containing foods with a high amylose content. Determination through a genetic test of the composition of the fecal microbiota before and after nutritional intervention.

Start and end date
September 2020- June 2023

Project Manager
Annamaria Altomare, Gastroenterology Researcher, Faculty of Sciences and Technologies for Sustainable Development and One Health - Principal Investigator

Coordinating institution of the project
Funds allocated to the research project "Soft WHEAT flours with high amYLOSE content for the development of baked products and fresh pasta with high dietary-nutritional, sensorial and environmental value - FRUMILOSIO" financed by the Lazio region within the GeCoWEB - Application for LR 13/2008 - art. 7 Research Group Projects (cost center GR7056).

Other Institutions involved
  • University of Tuscia
  • University of Molise

Funding source(s).
• Funds allocated to the research project “Soft WHEAT flours with high amYLOSE content for the development of baked products and fresh pasta with high dietary-nutritional, sensorial and environmental value – FRUMILOSIO” financed by the Lazio region within the GeCoWEB - Application for LR 13/2008 - art. 7 Research Group Projects (cost center GR7056).
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