Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Green bananas have garnered scientific interest as a dietary adjunct in the management of Irritable Bowel Syndrome (IBS), particularly for their content of resistant starch. Resistant starch is a type of prebiotic fiber that escapes digestion in the small intestine and is fermented in the colon, leading to the production of short-chain fatty acids (SCFAs), especially butyrate. SCFAs are important for colonic health and may have anti-inflammatory properties. Several clinical studies have explored the role of green banana flour or cooked green bananas in gastrointestinal disorders, including IBS and diarrhea-predominant IBS (IBS-D). For example, small randomized controlled trials have demonstrated that supplementation with green banana flour can improve stool consistency, reduce abdominal pain, and enhance overall gut function in IBS patients. The mechanism is thought to involve modulation of the gut microbiota, improvement of the intestinal barrier, and reduction of low-grade inflammation.

However, while the results are promising, the scale and number of high-quality clinical trials are still limited, and not all patients may benefit, particularly those with IBS subtypes sensitive to fermentable fibers. Consequently, while there is scientific evidence supporting the use of green banana in IBS, it is not yet universally recommended as a first-line therapy, and more research is required to clarify optimal dosing, patient selection, and long-term effects.

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