Our digestive tract has a major impact not only on digestion, absorption and defense, but also on satiation and fullness after ingesting a meal. It therefore seems reasonable that the food we eat is a major modulator of gastrointestinal health, through the gut microbiota.

In normal conditions, free of any digestive complaints, food intake can have a pleasurable dimension. However, a large proportion of the general population presents digestive symptoms, with no detectable abnormalities using conventional diagnostic methods.

Given the importance of getting a better understanding of factors that determine digestive sensations when managing functional gut disorders, we have published a series of 6 posts on behalf of the special issue entitled “Food and Diet for Gut Function and Dysfunction”, which was recently launched in the peer reviewed open access journal Nutrients. This issue was instigated by the European Society of Neurogastroenterology and Motility, guest edited by Profs Fernando Azpiroz and Paul Enck, and made possible through an unrestricted educational grant from Danone.

The research and review articles covered include:

We hope you enjoy reading these articles and don’t forget to keep updated on the latest research into nutrition and gut microbiome science via our blog!