Manually releasing trapped gas that accumulates inside the pouching system is known as “burping a colostomy bag.” This routine skill is necessary to maintain comfort and pouch security. Gas travels from the digestive tract through the stoma and collects in the appliance, causing inflation, or ballooning. Ballooning creates pressure that can lift the adhesive seal from the skin, potentially leading to leakage and skin irritation. Proper venting is fundamental to ostomy management, preventing discomfort and premature appliance failure.
Understanding Gas Buildup
Gas accumulation is a normal and expected part of the digestive process, but in an ostomy pouch, it presents a unique challenge. The primary sources of this gas are a combination of normal bacterial fermentation in the colon and air swallowed during eating and drinking. When certain foods reach the colon, resident bacteria break down undigested starches and fibers, releasing gases like hydrogen, methane, and carbon dioxide.
Indicators that a pouch requires venting are clear. The most obvious sign is the pouch inflating and standing away from the body like a small balloon. Ballooning causes the pouch material to become taut and uncomfortable against the abdomen. If the pressure is not relieved, the force exerted on the skin barrier can compromise the seal, making venting an immediate necessity.
Swallowing air, known as aerophagia, is another significant contributor to gas buildup. This occurs when individuals eat quickly, talk while chewing, or engage in habits like chewing gum or drinking carbonated beverages. Unlike a non-stoma digestive system, the gas produced cannot be controlled or released voluntarily and must be managed through the pouching system.
Step-by-Step Guide to Venting the Pouch
Venting a colostomy pouch is a technique most commonly performed with drainable pouches, which have an opening at the bottom secured by a closure system. The process should be done in a private location, such as a bathroom, to manage any accompanying odor. Before beginning, place a drop or two of specialized pouch deodorant or lubricant inside the bag to neutralize odors.
The first step is to manipulate the pouch contents to ensure only gas is near the outlet. Gently massage or squeeze the pouch, directing any solid or liquid output upward, away from the tail closure. This action creates a clear gas pocket at the bottom, which is where the air will be released. You may find it easiest to perform this step while sitting on the toilet or leaning slightly back.
Next, carefully unroll or open the tail closure just enough to create a small gap. The goal is to allow the trapped gas to escape slowly rather than creating a rush of air. You may need to apply gentle upward pressure on the pouch with one hand while holding the closure open with the other to encourage the gas to vent.
Once the pouch has deflated and returned to its normal, flattened state, immediately and securely reseal the tail closure. Ensure that the clip or fastening system is completely secured to prevent any accidental leakage. Proper venting restores the pouch’s flat profile.
Strategies for Reducing Flatus
While venting is an important skill for immediate relief, the most effective long-term strategy is to minimize the production and collection of intestinal gas. Adjusting eating habits can significantly decrease the amount of air swallowed. Eating meals slowly, chewing each bite thoroughly, and avoiding talking while food is in the mouth prevents excess air from entering the digestive tract.
Behavioral changes also involve eliminating habits that introduce air, such as drinking through straws or habitually chewing gum. Additionally, reducing the intake of carbonated beverages, which release their dissolved gases directly into the system, can help manage pouch inflation. These simple adjustments can reduce the frequency with which a pouch needs to be vented.
Dietary modifications are often the most powerful tools for reducing flatus, as certain foods are known to generate more gas during digestion. Foods high in fermentable carbohydrates, such as beans, broccoli, cabbage, Brussels sprouts, and onions, are common culprits and may need to be limited. Keeping a food diary can help identify specific trigger foods, as individual tolerance varies widely.
For long-term convenience, many individuals use pouches equipped with a charcoal filter, which is designed to allow gas to escape automatically and deodorize it in the process. While these filtered pouches significantly reduce the need for manual venting, they can become clogged by moisture or thick output. If ballooning occurs with a filtered pouch, it suggests the filter may be saturated or the gas buildup is exceeding its capacity.