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- Title
FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products.
- Authors
Matias, Silvia; Perez-Junkera, Gesala; Martínez, Olaia; Miranda, Jonatan; Larretxi, Idoia; Peña, Lidia; Bustamante, María Ángeles; Churruca, Itziar; Simón, Edurne
- Abstract
Gluten-free foods (GF) availability on supermarket shelves is growing and it is expected to continue expanding in the years ahead. These foods have been linked to a lower content of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs), molecules that trigger gastrointestinal symptoms in sensitive persons. In this study, the FODMAP content of 25 cereal-based GF foods in Spain (breakfast cereals, pasta, bread, biscuits, bakery products, and dough and puff pastry) and 25 gluten-containing equivalents (GC) available in the same supermarket were analysed and compared. Lactose, fructose, glucose, sorbitol, mannitol, raffinose, stachyose and fructans were quantified. In a like-by-like analysis, GF foods were found to generally contain fewer FODMAPs than their GC counterparts. The ingredients used in the manufacture of GF cereal-based foods may contribute to this fact. When the individually wrapped size was considered, the proportion of samples classified as high-FODMAPs in GC and GF foods showed a trend towards fewer samples in the GF. However, not all the GF samples were low-FODMAP. Altogether, our findings provide essential information for FODMAP content databases of GF products in Spain.
- Subjects
SPAIN; BREAD; BAKED products; GLUTEN-free foods; DISACCHARIDES; BREAKFAST cereals; MONOSACCHARIDES; FRUCTANS
- Publication
Plant Foods for Human Nutrition, 2024, Vol 79, Issue 2, p545
- ISSN
0921-9668
- Publication type
Article
- DOI
10.1007/s11130-024-01177-8