Article ID Journal Published Year Pages File Type
8571891 Journal of the Academy of Nutrition and Dietetics 2018 8 Pages PDF
Abstract
Intakes were lower in carbohydrates and higher in fat compared with the Acceptable Macronutrient Distribution Ranges. Sucrose and fructose intakes were not associated with GI symptoms. Higher maltose and lactose intakes were associated with GI symptom frequency and severity. These findings provide evidence to guide nutrition counseling for patients treated for SID.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Authors
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