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Foods to Avoid Before Hydrogen Breath Test
Foods to Avoid Before a Hydrogen Breath Test
The hydrogen breath test is an important means of detecting the function of the human digestive system. To ensure accurate and reliable test results, specific foods should be avoided before the test. These foods are listed in detail below:
High-carbohydrate foods
Many high-carbohydrate foods are easily fermented by bacteria in the intestine, which in turn affects the results of the hydrogen breath test. Refined grains, such as white rice and white bread, contain carbohydrates that are easily broken down by intestinal flora, releasing hydrogen and interfering with the baseline level of hydrogen measured in the test. Similarly, high-carbohydrate vegetables such as potatoes and sweet potatoes should also be avoided before the test. Although they are common foods, they are rich in fermentable carbohydrates, which pose a potential threat to the accuracy of the test.
Beans and their products
Beans are typical gas-producing foods. Soybeans, black beans, red beans and other beans contain a large amount of oligosaccharides that are difficult for the human body to digest. After entering the intestines, they are easily fermented by intestinal bacteria, generating a large amount of hydrogen and carbon dioxide. Not only that, common soy products such as tofu and soy milk also originate from beans and have similar properties. Consuming them before a hydrogen breath test will undoubtedly cause an abnormal increase in hydrogen content in the exhaled gas, misleading the test results and making it difficult for doctors to accurately judge the actual state of the digestive system.
Vegetables rich in dietary fiber
Although dietary fiber is of great significance to human health, some vegetables rich in dietary fiber need to be treated with caution before a hydrogen breath test. For example, broccoli, onions, garlic, etc., the dietary fiber they contain can become the substrate for intestinal bacteria to ferment, increasing the amount of hydrogen produced. The complex carbohydrate structure in broccoli, as well as the special sulfur-containing compounds in onions and garlic, can change the composition of exhaled gas after the action of intestinal bacteria, interfering with the normal detection of the test.
Dairy products (some people)
For people who are lactose intolerant, dairy products should be avoided before the test. Milk, yogurt and other dairy products are rich in lactose. People with lactose intolerance cannot fully digest lactose due to the lack of lactase in the body or its insufficient activity. After lactose enters the intestines, it will be fermented by bacteria to generate gases such as hydrogen. Therefore, if such people eat dairy products before the hydrogen breath test, they will have abnormal hydrogen exhalation due to their own lactose digestion problems, which will affect the authenticity of the test results.
Effective avoidance of the above foods before the hydrogen breath test is the key to ensuring the accuracy of the test results and providing a reliable basis for doctors to diagnose. Subjects must strictly follow the relevant dietary requirements to achieve the best test effect.
The hydrogen breath test is an important means of detecting the function of the human digestive system. To ensure accurate and reliable test results, specific foods should be avoided before the test. These foods are listed in detail below:
High-carbohydrate foods
Many high-carbohydrate foods are easily fermented by bacteria in the intestine, which in turn affects the results of the hydrogen breath test. Refined grains, such as white rice and white bread, contain carbohydrates that are easily broken down by intestinal flora, releasing hydrogen and interfering with the baseline level of hydrogen measured in the test. Similarly, high-carbohydrate vegetables such as potatoes and sweet potatoes should also be avoided before the test. Although they are common foods, they are rich in fermentable carbohydrates, which pose a potential threat to the accuracy of the test.
Beans and their products
Beans are typical gas-producing foods. Soybeans, black beans, red beans and other beans contain a large amount of oligosaccharides that are difficult for the human body to digest. After entering the intestines, they are easily fermented by intestinal bacteria, generating a large amount of hydrogen and carbon dioxide. Not only that, common soy products such as tofu and soy milk also originate from beans and have similar properties. Consuming them before a hydrogen breath test will undoubtedly cause an abnormal increase in hydrogen content in the exhaled gas, misleading the test results and making it difficult for doctors to accurately judge the actual state of the digestive system.
Vegetables rich in dietary fiber
Although dietary fiber is of great significance to human health, some vegetables rich in dietary fiber need to be treated with caution before a hydrogen breath test. For example, broccoli, onions, garlic, etc., the dietary fiber they contain can become the substrate for intestinal bacteria to ferment, increasing the amount of hydrogen produced. The complex carbohydrate structure in broccoli, as well as the special sulfur-containing compounds in onions and garlic, can change the composition of exhaled gas after the action of intestinal bacteria, interfering with the normal detection of the test.
Dairy products (some people)
For people who are lactose intolerant, dairy products should be avoided before the test. Milk, yogurt and other dairy products are rich in lactose. People with lactose intolerance cannot fully digest lactose due to the lack of lactase in the body or its insufficient activity. After lactose enters the intestines, it will be fermented by bacteria to generate gases such as hydrogen. Therefore, if such people eat dairy products before the hydrogen breath test, they will have abnormal hydrogen exhalation due to their own lactose digestion problems, which will affect the authenticity of the test results.
Effective avoidance of the above foods before the hydrogen breath test is the key to ensuring the accuracy of the test results and providing a reliable basis for doctors to diagnose. Subjects must strictly follow the relevant dietary requirements to achieve the best test effect.
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