FODMAP modulation as a dietary therapy for IBS: scientific and market perspective

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dc.contributor.authorIspiryan, Lilit
dc.contributor.authorZannini, Emanuele
dc.contributor.authorArendt, Elke K.
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Irelanden
dc.date.accessioned2022-03-08T15:09:01Z
dc.date.available2022-03-08T15:09:01Z
dc.date.issued2022-02
dc.date.updated2022-03-08T12:42:43Z
dc.description.abstractA diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) is a promising therapeutic approach to reduce gastrointestinal symptoms associated with irritable bowel syndrome (IBS). However, a shift toward a more sustainable, healthy diet with higher inclusion of whole-grain cereals (i.e., wheat, rye, barley) and pulses, naturally rich in FODMAPs, poses a severe challenge for susceptible individuals. Dietary restriction of fermentable carbohydrates (commonly called the "low FODMAP diet") has received significant consideration. Hence, the development of functional low FODMAP products is emerging in food science and the food industry. In this review, we evaluate the most promising yet neglected (bio)-technological strategies adopted for modulating the FODMAP contents in complex food systems and the extent of their uptake in the global food market. We extensively investigated the global low FODMAP market, contrasted with the status quo in food science and discussed the key principles and concomitant challenges of targeted FODMAP reduction strategies. Powerful tools are available which are based either on the use of ingredients where FODMAPs have been physically removed (e.g., by membrane filtration) or biotechnologically reduced during the food processing, mediated by added enzymes, microbial enzymes during a fermentation process, and seed endogenous enzymes. However, <10% of the small market of functional prod-ucts with a low FODMAP claim (total∼800 products) used any of the targetedFODMAP reduction techniques. The global market is currently dominated bygluten-free products, which are naturally low in FODMAPs and characterizedby inferior sensory attributes.en
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine, Ireland (Grant/Award Numbers: TALENTFOOD, projectcode, 15F602)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationIspiryan, L., Zannini, E. and Arendt, E. K. (2022) 'FODMAP modulation as a dietary therapy for IBS: Scientific and market perspective', Comprehensive Reviews In Food Science and Food Safety, Article in Press. doi: 10.1111/1541-4337.12903en
dc.identifier.doi10.1111/1541-4337.12903en
dc.identifier.endpage26en
dc.identifier.issn1541-4337
dc.identifier.journaltitleComprehensive Reviews In Food Science and Food Safetyen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/12811
dc.language.isoenen
dc.publisherJohn Wiley and Sons Inc.en
dc.rights© 2022 The Authors.Comprehensive Reviews in Food Science and Food Safety published by Wiley Periodicals LLC on behalf of Institute of Food Technologistsen
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectGluten-freeen
dc.subjectYeasten
dc.subjectSourdoughen
dc.subjectEnzymesen
dc.subjectGerminationen
dc.titleFODMAP modulation as a dietary therapy for IBS: scientific and market perspectiveen
dc.typeArticle (peer-reviewed)en
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