The Dietary Fibers–FODMAPs Controversy

Brouns, Fred; Delzenne, Nathalie M.; Gibson, Glenn R.

doi:10.1094/cfw-62-3-0098

Cited by 15 publications

(12 citation statements)

References 34 publications

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“…Out of FODMAPs, wheat contains fructans that increase its tolerance to drought and cold. Typical quantities of fructans are 1.5% in white flour and 3.7% in bran [ 46 ] and they can be significantly degraded during yeast fermentation (>50%) and almost completely with fermentation [ 47 ]. Modern wheat breads contained 0.5–0.7% fructans (based on the product as consumed), spelt bread 0.2% and gluten-free bread 0.2% [ 48 ].…”

Section: Methodsmentioning

confidence: 99%

The Overlapping Area of Non-Celiac Gluten Sensitivity (NCGS) and Wheat-Sensitive Irritable Bowel Syndrome (IBS): An Update

et al. 2017

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Gluten-related disorders have recently been reclassified with an emerging scientific literature supporting the concept of non-celiac gluten sensitivity (NCGS). New research has specifically addressed prevalence, immune mechanisms, the recognition of non-immunoglobulin E (non-IgE) wheat allergy and overlap of NCGS with irritable bowel syndrome (IBS)-type symptoms. This review article will provide clinicians with an update that directly impacts on the management of a subgroup of their IBS patients whose symptoms are triggered by wheat ingestion.

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Section: Methodsmentioning

confidence: 99%

The Overlapping Area of Non-Celiac Gluten Sensitivity (NCGS) and Wheat-Sensitive Irritable Bowel Syndrome (IBS): An Update

et al. 2017

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“…Research on BIOFOCS seems to be largely siloed in biomedical and food science disciplines and discussions of functional foods, in the same way that, it is argued, nutrition is siloed from agri-food sustainability ( El Bilali 2019 ). BIOFOCS are, however, present in popular health media ( Brouns et al, 2017 , Duyff, 2017 ).…”

Section: The Dietary Contributions Of Cereal Foodsmentioning

confidence: 99%

Viewpoint: Agri-nutrition research: Revisiting the contribution of maize and wheat to human nutrition and health

2021

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Highlights Current agri-nutrition research focuses on micronutrient malnutrition and stunting. The dietary contribution of many essential bioactive food components is understated. Cereals are rich in bioactives such as dietary fibre that have major health benefits. Research should address the full health benefits of cereals like maize and wheat. Agri-nutrition studies should be multidisciplinary and whole food systems-oriented.

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“…For example, the total fructans content in two slices of bread amounts to <0.5 g. In a 35 to 50 g cup of breakfast cereals, this is about 1 g and in pasta about 0.5 g per 150 g portion. Furthermore, it should be noted that FODMAPs will be significantly degraded by the yeast and/or active starter culture during dough fermentation which may lead to complete degradation in sourdough systems (Brouns, Delzenne, & Gibson, ). It needs to be noted that there is sound evidence that (long‐term) avoidance of fermentable dietary fibers can impair favorable gut microbiota composition and metabolism, gut function, and health and that eliminating grains from the diet to avoid FODMAPs also results in the elimination of a wide range of other components that are known to be beneficial (Brouns et al., ).…”

Section: Non‐celiac Gluten/wheat Sensitivitymentioning

confidence: 99%

Adverse Reactions to Wheat or Wheat Components

Brouns

Rooy

Shewry

et al. 2019

Comp Rev Food Sci Food Safe

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Wheat is an important staple food globally, providing a significant contribution to daily energy, fiber, and micronutrient intake. Observational evidence for health impacts of consuming more whole grains, among which wheat is a major contributor, points to significant risk reduction for diabetes, cardiovascular disease, and colon cancer. However, specific wheat components may also elicit adverse physical reactions in susceptible individuals such as celiac disease (CD) and wheat allergy (WA). Recently, broad coverage in the popular and social media has suggested that wheat consumption leads to a wide range of adverse health effects. This has motivated many consumers to avoid or reduce their consumption of foods that contain wheat/gluten, despite the absence of diagnosed CD or WA, raising questions about underlying mechanisms and possible nocebo effects. However, recent studies did show that some individuals may suffer from adverse reactions in absence of CD and WA. This condition is called non‐celiac gluten sensitivity (NCGS) or non‐celiac wheat sensitivity (NCWS). In addition to gluten, wheat and derived products contain many other components which may trigger symptoms, including inhibitors of α‐amylase and trypsin (ATIs), lectins, and rapidly fermentable carbohydrates (FODMAPs). Furthermore, the way in which foods are being processed, such as the use of yeast or sourdough fermentation, fermentation time and baking conditions, may also affect the presence and bioactivity of these components. The present review systematically describes the characteristics of wheat‐related intolerances, including their etiology, prevalence, the components responsible, diagnosis, and strategies to reduce adverse reactions.

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The Dietary Fibers–FODMAPs Controversy

Cited by 15 publications

References 34 publications

The Overlapping Area of Non-Celiac Gluten Sensitivity (NCGS) and Wheat-Sensitive Irritable Bowel Syndrome (IBS): An Update

The Overlapping Area of Non-Celiac Gluten Sensitivity (NCGS) and Wheat-Sensitive Irritable Bowel Syndrome (IBS): An Update

Viewpoint: Agri-nutrition research: Revisiting the contribution of maize and wheat to human nutrition and health

Adverse Reactions to Wheat or Wheat Components

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