As the vibrant celebrations of Eid al-Adha draw to a close, a common post-feast phenomenon often emerges: a noticeable increase in the frequency and perceived odor of flatulence. For many, this bodily reaction is directly attributed to the abundant consumption of meat dishes, a staple of the holiday. From succulent satay and rich gulai to aromatic tongseng and the iconic rendang, these culinary delights are central to the festivities following the sacrificial distribution of meat. However, the widely held belief that meat is the primary culprit behind these more pungent emissions is being challenged by medical experts.
While the aroma of grilled meats and slow-cooked stews fills the air during Eid al-Adha, a significant portion of the population experiences a shift in their digestive processes. This often translates into a perceived increase in the odor of their flatulence, leading to a common assumption that the celebratory meat dishes are directly responsible. This assumption, deeply ingrained in cultural understanding of post-feast digestion, prompts a recurring question: does the consumption of meat, particularly in the quantities enjoyed during Eid al-Adha, actually cause flatulence to become more odorous?
Expert Opinion: Carbohydrates, Not Meat, as the Primary Culprit
Dr. Aru Ariadno, a specialist in internal medicine and a consultant in gastroenterology and hepatology at Mayapada Hospital, offers a counterpoint to this prevailing notion. In an interview with detikcom on Thursday, May 21, 2026, Dr. Ariadno clarified that meat itself is not the direct cause of an increase in the odor of flatulence. Instead, he points to a different macronutrient as the more significant factor: carbohydrates.
"Actually, more odorous flatulence occurs when we consume a lot of carbohydrates, for example, sweet potatoes," Dr. Ariadno stated. This assertion shifts the focus from protein-rich meats to carbohydrate-heavy foods, suggesting a fundamental misunderstanding of the digestive processes involved in gas production.
The Science Behind Odorous Gas: The Role of Gut Microbiota
Dr. Ariadno elaborated on the scientific mechanisms that contribute to the production of malodorous flatulence. He explained that carbohydrates, when broken down in the gut, become a prime substrate for the activity of intestinal microbes, commonly known as gut bacteria. These microorganisms play a crucial role in digestion, but their metabolic processes can also lead to the production of gases.
"Carbohydrates will be broken down by the germs that are in the intestines. These microbes will convert them into a gas that becomes the culprit for flatulence becoming smelly," Dr. Ariadno explained. This process highlights the intricate relationship between diet, the gut microbiome, and the resulting byproducts of digestion.
Specifically, Dr. Ariadno identified sulfur-containing gases as the primary contributors to the characteristic unpleasant odor of flatulence. "Sweet potatoes will cause the process of carbohydrates being broken down in the intestines to be more extensive. Then, by the intestinal germs, these carbohydrates are digested and converted into gas, especially sulfur gas, and that is what causes the odor," he concluded.
This explanation underscores that the type of food consumed and its interaction with the complex ecosystem of the gut are key determinants of gas odor, rather than the mere presence of a particular food group like meat.
Eid al-Adha: A Culinary Landscape and its Digestive Implications
Eid al-Adha, also known as the Festival of Sacrifice, is a significant Islamic holiday celebrated worldwide. It commemorates the willingness of Ibrahim (Abraham) to sacrifice his son as an act of obedience to Allah. In observance of this, Muslims who can afford it sacrifice an animal, typically a sheep, goat, cow, or camel, and the meat is then distributed among family, friends, and the needy. This act of sacrifice and sharing results in a period where meat consumption naturally increases.
The culinary traditions surrounding Eid al-Adha are diverse and rich, with each region and culture offering its unique preparations. In Indonesia, where the news article originates, popular dishes include:
- Satay: Skewered and grilled meat, often marinated in spices and served with peanut sauce.
- Gulai: A rich and aromatic curry made with coconut milk and a blend of spices, often featuring lamb or beef.
- Tongseng: A spicy, sweet, and savory stew, typically made with goat or beef, often incorporating vegetables and coconut milk.
- Rendang: A slow-cooked, dry curry originating from West Sumatra, known for its complex spice blend and tender meat.
These dishes, while delicious and central to the festive spirit, are often prepared with a variety of ingredients, including spices, herbs, and sometimes vegetables. While meat is the star, the accompanying ingredients and the cooking methods can also influence digestion.
The Carbohydrate Connection: Beyond Sweet Potatoes
While Dr. Ariadno specifically mentioned sweet potatoes as an example, it’s important to note that many other carbohydrate-rich foods can contribute to increased gas production and odor. These include:
- Beans and Legumes: Known for their high fiber and complex carbohydrate content, which can be challenging for some to digest fully.
- Certain Vegetables: Broccoli, cauliflower, Brussels sprouts, and cabbage are cruciferous vegetables that contain raffinose, a type of sugar that can lead to gas.
- Whole Grains: While healthy, some whole grains contain fiber and carbohydrates that can ferment in the gut.
- Dairy Products: For individuals with lactose intolerance, the undigested lactose can be fermented by gut bacteria, producing gas.
During Eid al-Adha, while meat consumption is high, it’s plausible that alongside these meat dishes, individuals might also be consuming a greater variety of other foods, potentially including carbohydrate-rich side dishes or desserts, which could contribute to the observed digestive effects.
Broader Implications for Digestive Health
The discussion around Eid al-Adha and flatulence also touches upon broader aspects of digestive health. The gut microbiome is a dynamic ecosystem that responds to dietary changes. A sudden increase in the consumption of any particular food group, whether it be meat or carbohydrates, can temporarily alter the balance of gut bacteria and their metabolic activities.
For individuals with pre-existing digestive sensitivities, such as Irritable Bowel Syndrome (IBS) or other gastrointestinal disorders, dietary shifts during festive periods can sometimes exacerbate symptoms. Understanding the role of different food components, as highlighted by Dr. Ariadno’s explanation, can empower individuals to make more informed dietary choices, even during celebratory occasions.
Recommendations for Managing Post-Feast Digestion
While the focus of the news article is on the odor of flatulence, the underlying principles apply to overall digestive comfort. For those who experience discomfort after consuming large meals, especially during festive periods like Eid al-Adha, several general recommendations can be considered:
- Moderation: While it’s a time for celebration, consuming large quantities of any food can overwhelm the digestive system. Practicing moderation in portion sizes can be beneficial.
- Hydration: Drinking plenty of water aids in digestion and can help move food through the digestive tract more efficiently.
- Balanced Meals: While meat is a centerpiece of Eid al-Adha cuisine, ensuring meals also include fiber-rich vegetables can contribute to a more balanced digestive process.
- Mindful Eating: Eating slowly and chewing food thoroughly can help break down food more effectively before it reaches the stomach, potentially reducing digestive strain.
- Probiotics: For some individuals, incorporating probiotic-rich foods or supplements might help support a healthy gut microbiome, although individual responses can vary.
Looking Ahead: A Continued Dialogue on Diet and Digestion
The observations surrounding Eid al-Adha and the perceived increase in odorous flatulence serve as a relatable, albeit sometimes humorous, reminder of the intricate workings of the human digestive system. The clarification provided by medical experts like Dr. Aru Ariadno is valuable in demystifying common beliefs and promoting a more evidence-based understanding of diet and its effects on our bodies.
As culinary traditions evolve and dietary habits shift, ongoing research into the gut microbiome and its complex interactions with various food components will continue to provide deeper insights. The conversation initiated by this common post-festive experience highlights the enduring link between what we eat and how we feel, underscoring the importance of a balanced and informed approach to nutrition, even amidst the joy of celebrations.
