Characteristics and properties of fibres suitable for a low FODMAP diet- an overview
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CitationJonas J. Atzler, Aylin W. Sahin, Eimear Gallagher, Emanuele Zannini, Elke K. Arendt, Characteristics and properties of fibres suitable for a low FODMAP diet- an overview, Trends in Food Science & Technology, Volume 112, 2021, Pages 823-836, ISSN 0924-2244, https://doi.org/10.1016/j.tifs.2021.04.023.
AbstractBackgroundIrritable bowel syndrome (IBS) is one of the most common gastro-intestinal disorders worldwide and is often treated by adjusting the diet of IBS patients. An increased intake of dietary fibre (DF) and a limitation of the intake of fermentable oligo-, di-,monosaccharides and polyols (FODMAP) are the two dietary adjustments which are frequently recommended for people suffering from IBS. However, one challenge of a diet low in FODMAPs is the limited number of suitable dietary fibres. Scope and approachThe aim of this overview is to identify characteristics and DFs beneficial for IBS patients by comparing the physico-chemical properties of FODMAPs and DFs. Therefore, relevant literature about DFs and FODMAPs was collected and summarised. These characteristics and the associated technological properties were used for a selection of DFs which can be used to develop food products with an increased fibre content and a lower FODMAP content while assuring the product quality expected by the consumer. Key findings and conclusionsA low fermentation rate, low osmotic activity, insolubility and a high viscosity of soluble DFs have been identified as characteristics which are beneficial independent from the type of IBS. Soluble and non-viscous DFs can be beneficial depending on the occurrence of diarrhoea and their state of hydration. This finding highlights the importance of targeting a specific type of IBS. The above mentioned characteristics and the list of suitable DFs provide a good base for the development of functional foods and for future research regarding DF supporting the needs of IBS patients.
FunderIrish Department of Agriculture, Food and the Marine
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