flatulens

Flatulens, commonly called flatulence in English, describes the release of gas from the digestive tract via the rectum. Gas in the gut arises from two main sources: swallowed air (aerophagia) and fermentation of undigested carbohydrates by intestinal bacteria. A small amount is also produced by the breakdown of food by gut microbes in the colon.

Most of the gas is odorless; odor, when present, is due to sulfur-containing compounds produced by bacteria. The average person passes gas several times a day, and total daily gas production is estimated at about 0.5 to 2 liters or more depending on diet.

Common dietary causes include beans, lentils, certain vegetables (onions, broccoli, cabbage), dairy products in lactose-intolerant people, whole grains, and foods containing certain sugars such as raffinose and fructose. Swallowing air, carbonated drinks, chewing gum, smoking, and rapid eating can increase air in the digestive tract.

Most flatulence is harmless. Excessive or troublesome gas can be a sign of dietary intolerance or digestive disorders such as lactose intolerance, celiac disease, irritable bowel syndrome, or small intestinal bacterial overgrowth. Diagnosis is usually clinical; tests are considered if symptoms are persistent or accompanied by pain, weight loss, or other concerns.

Management focuses on identification and modification of trigger foods, gradual dietary changes, and, in some cases, enzyme supplements (for lactose or complex carbohydrates) or probiotics. Documentation of food-gas associations and patience are often advised.