Thanks for writing. I understand the logic behind consuming RS for healthy (non-ibs) individuals, however my argument would be, if the RS is not digested in the small intestine, but is instead fermented by bacteria in the large intestine, the gas produced in the fermentation process is likely to cause problems for individuals with ibs. For example, the addition of RS to foods stuffs, for its reported prebiotic effect, can be problematic for some ibsers and the FODMAP dietary approach recommends avoiding these products. Extrapolating from this recommendation, this approach would presumably also recommend limiting the amount of RS in the diet, in order to combat the effects of bloating and distension resulting from the fermentation of the RS.
The article on RS you reference is published in 2005, while the NICE guidelines and FODMAP book/research papers were both published in 2009, and specifically with managing ibs symptoms in mind. I understand the logic of consuming soluble fibre, and that now seems to be an almost universal first-line approach to combating ibs, and that the foods you mention, rice and oatmeal are high in soluble fibre. However, letting the rice cool, or processed flour (pasta/bread), the staples of the EFI contain reasonable amounts of RS, and for the reasons outlined above, are potentially problematic for ibsers.
Having said all that, a good proportion of my diet, (an amalgamation of the FODMAP/EFI guidelines) is comprised of SF and RS. I wonder if reducing the RS in my diet would reduce my distension and bloating.
Kind regards
Sx
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IBS A. Managing my symptoms with the EFI/FODMAP diet and probiotics.
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