FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products

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 gastrointes...

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Autores: Matías Ibáñez, Silvia, Pérez Junkera, Gesala, Martínez González, Olalla, Miranda Gómez, Jonatan, Larrechi Lamelas, Idoia, Peña, Lidia, Bustamante Gallego, María Ángeles, Churruca Ortega, Itziar, Simón Magro, Edurne
Tipo de documento: artigo
Data de publicação:2024
País:España
Recursos:Universidad del País Vasco
Repositório:Addi. Archivo Digital para la Docencia y la Investigación
OAI Identifier:oai:addi.ehu.eus:10810/68777
Acesso em linha:http://hdl.handle.net/10810/68777
Access Level:Acceso aberto
Palavra-chave:FODMAP
gluten-free
cereal
coeliac
individually wrapped
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spelling FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based ProductsMatías Ibáñez, SilviaPérez Junkera, GesalaMartínez González, OlallaMiranda Gómez, JonatanLarrechi Lamelas, IdoiaPeña, LidiaBustamante Gallego, María ÁngelesChurruca Ortega, ItziarSimón Magro, EdurneFODMAPgluten-freecerealcoeliacindividually wrappedGluten-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.This research was supported by the grant I + D + iPID2021-125695OA-I00 funded by MCIN/AEI/ https://doi.org/10.13039/501100011033 and, as appropriate, by “ERDF A way of making Europe” and the Basque Government as a part of the “Farm to Table Research Plan 2022–2026”. This works was also financed by UPV/EHU (University-Society US20/16 and US22/22). Silvia Matias is a researcher researcher contracted by the Investigo programme funded by Europa-Next Generation EU. Gesala Perez-Junkera is fellowship of the Basque Government. The GLUTEN3S research group is financed by a grant (GIU18/78, GIU21/053) from the UPV/EHU, and it is recognized by the Basque Government (IT-1419-19). The authors thank for technical and human support provided by SGIker, Phytotron Service of UPV/EHU and European funding (ERDF and ESF). The authors thank all the GLUTEN3S research group members and students who helped, in one way or another, with this work. Open Access funding provided thanks to the CRUE-CSIC agreement with Springer Nature.Springer Nature202420242024info:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10810/68777reponame:Addi. Archivo Digital para la Docencia y la Investigacióninstname:Universidad del País VascoInglésinfo:eu-repo/grantAgreement/MICINN/PID2021-125695OA-I00/https://link.springer.com/article/10.1007/s11130-024-01177-8info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/3.0/es/© The Author(s) 2024. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons. org/licenses/by/4.0/Atribución 3.0 Españaoai:addi.ehu.eus:10810/687772026-06-18T09:23:17Z
dc.title.none.fl_str_mv FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products
title FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products
spellingShingle FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products
Matías Ibáñez, Silvia
FODMAP
gluten-free
cereal
coeliac
individually wrapped
title_short FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products
title_full FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products
title_fullStr FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products
title_full_unstemmed FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products
title_sort FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products
dc.creator.none.fl_str_mv Matías Ibáñez, Silvia
Pérez Junkera, Gesala
Martínez González, Olalla
Miranda Gómez, Jonatan
Larrechi Lamelas, Idoia
Peña, Lidia
Bustamante Gallego, María Ángeles
Churruca Ortega, Itziar
Simón Magro, Edurne
author Matías Ibáñez, Silvia
author_facet Matías Ibáñez, Silvia
Pérez Junkera, Gesala
Martínez González, Olalla
Miranda Gómez, Jonatan
Larrechi Lamelas, Idoia
Peña, Lidia
Bustamante Gallego, María Ángeles
Churruca Ortega, Itziar
Simón Magro, Edurne
author_role author
author2 Pérez Junkera, Gesala
Martínez González, Olalla
Miranda Gómez, Jonatan
Larrechi Lamelas, Idoia
Peña, Lidia
Bustamante Gallego, María Ángeles
Churruca Ortega, Itziar
Simón Magro, Edurne
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv FODMAP
gluten-free
cereal
coeliac
individually wrapped
topic FODMAP
gluten-free
cereal
coeliac
individually wrapped
description 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.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10810/68777
url http://hdl.handle.net/10810/68777
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/MICINN/PID2021-125695OA-I00/
https://link.springer.com/article/10.1007/s11130-024-01177-8
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/3.0/es/
Atribución 3.0 España
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/3.0/es/
Atribución 3.0 España
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer Nature
publisher.none.fl_str_mv Springer Nature
dc.source.none.fl_str_mv reponame:Addi. Archivo Digital para la Docencia y la Investigación
instname:Universidad del País Vasco
instname_str Universidad del País Vasco
reponame_str Addi. Archivo Digital para la Docencia y la Investigación
collection Addi. Archivo Digital para la Docencia y la Investigación
repository.name.fl_str_mv
repository.mail.fl_str_mv
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