Work

Profile and content of fermentable oligo-, di-, monosaccharides, and polyols (FODMAP) compounds in wheat and rye wholegrain foods

Year: 2025

Type: article

Abstract: • FODMAPs belong to SDF, but may have negative impact on population suffering from IBS. • In 92 commercial samples of cereal-based food FODMAP compounds levels were measured. • The results obtained by the enzymatic fructan assay kit and HPAEC-PAD were compared. • FODMAPs can greatly vary due to origin, cereal variety, flour type and processing. • All pasta samples, 88.24 % breads and 26.67 % cookies were classified as high-FODMAP. This study aimed to provide insight into the content and profile of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) found in various types of wheat and rye wholegrain products available on the market. As dietary fiber is recommended to be consumed at a minimum of 25 g per day for its beneficial health effects, wholegrain products are an important and affordable source of this staple nutrient. However, FODMAPs can have contrasting effects on the metabolism of healthy individuals and those suffering from gastrointestinal disorders, particularly irritable bowel syndrome. This has increased the multidisciplinary research into FODMAPs over the last two decades. In 92 samples of cereal-based foods, the total fructan content was measured using a commercially enzymatic kit. The exsess of fructose, melibiose, fructo-oligosaccharides (FOS), galacto-oligosaccharides (GOS) and sugar polyols were determined using HPAEC-PAD method.All the analyzed pasta samples, and 88.24 % of the bread samples can be characterized as high-FODMAP products, while cookies (26.67 %) and crackers (0.00 %) were predominantly low-FODMAP products. Observing the results of all analyzed samples it can be concluded that the variations of FODMAPs content could be due to grain type, variety, climate conditions, agricultural measures, grain processing techniques (mostly milling), and type of obtained flour, as well as type of fermentation and thermal processing in the food production (shaped by the dietary habits of different cultures and regions). It was also concluded that the content of total fructo-oligosaccharides instead of total fructans should be used for the definition of the FOS content. Furthermore, the GOS content was shown to contribute significantly to the total FODMAP content.

Source: Carbohydrate Polymer Technologies and Applications

DOI: 10.1016/j.carpta.2025.100772