Fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) and nonallergic food intolerance: FODMAPs or food chemicals?

Barrett, Jacqueline Susanne; Gibson, Peter R.

doi:10.1177/1756283x11436241

Cited by 131 publications

(102 citation statements)

References 41 publications

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“…The high concentration of arabinose, xylose and glucose could be attributed to the presence of carbohydrate polymers like arabinoxylans in brans of many cereals and pulses. Revanappa et al (2010) have reported sugar composition of native and purified fractions of DWR-162 and MACS wheat bran varieties, arabinose and xylans were higher and glucose was the major sugar, The present results are similar to the work carried out by Barrett and Gibson (2012), who have estimated the sugars in wheat bran. In another study Nandini and Salimath (2010) reported carbohydrate composition of commercial wheat bran, whose major sugars were arabinose, xylose and glucose and the results are in agreement with present work.…”

Section: Carbohydrate Composition Of Different Wheat Bran Varietiessupporting

confidence: 90%

Evaluation of genotypic wheat bran varieties for nutraceutical compounds

2016

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The proximate composition and bioactive components were screened in eight wheat bran cultivars such as UAS (304, 415, 428), DWR (162, 185, 1006) and DDK (1025DDK ( , 1029. The results showed that carbohydrate content ranged from 62.3 to 73.9%, protein 11-21%, fat 2.4-5.6%, ash content 5-6.5% among the wheat bran genotypes and dietary fiber content was found to be between 21 and 52%. Mineral content vary viz., Fe (0.7-2.45), Mg (4.78-8.36), K (16.47-44.58), Zn (0.78-1.44), Cu (3.35-15.79), Na (1.22-7.14) and Mn (21.77-70.09) lg/gm, highest being in UAS-428 variety, except for Ca content. Linoleic acid was the major fatty acid present to the extent of 47-53%. The antioxidant capacity of wheat bran extract through free radical scavenging showed the IC50 values (mg/mL) of 9.4 for UAS 428 and 10.55 for UAS 415 indicating higher activity. The steryl ferulates, total tocopherols and carotenoids were estimated as fat soluble nutraceuticals. Higher content of steryl ferulate was observed in DWR 185 (477 mg/100 g) followed by DDK 1025 (465 mg/100 g) and the least in UAS 415 (119 mg/100 g) variety. In conclusion genotypic wheat bran is an important source of dietary micronutrients like minerals especially in UAS variety with a potential free radical reducing ability. These varieties have health protective properties and can be incorporated in various food formulations for improved lifestyles.

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Section: Carbohydrate Composition Of Different Wheat Bran Varietiessupporting

confidence: 90%

Evaluation of genotypic wheat bran varieties for nutraceutical compounds

2016

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“…Therefore, symptom induction might be a wheat-specific rather than a gluten-specific phenomenon, so the term NCGS should possibly be replaced by wheat sensitivity. Finally, other luminal antigens, such as drugs or intestinal microbial components (dysbacteriosis), might contribute to enhanced inflammatory responses to dietary antigens such as gluten or wheat [61,62].…”

Section: Pathogenesis Of CD Wa and Ncgsmentioning

confidence: 99%

Non-Celiac Gluten Sensitivity: Literature Review

Mansueto

Seidita

D’Alcamo

et al. 2014

Journal of the American College of Nutrition

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Key words: non-celiac gluten sensitivity, celiac disease, wheat allergy, food allergy, HLA, flow cytometric basophil activation test, innate immune response Background: A significant percentage of the general population report problems caused by wheat and/or gluten ingestion, even though they do not have celiac disease (CD) or wheat allergy (WA), because they test negative both for CD-specific serology and histopathology and for immunoglobulin E (IgE)-mediated assays. Most patients report both gastrointestinal and nongastrointestinal symptoms, and all report improvement of symptoms on a gluten-free diet. This clinical condition has been named non-celiac gluten sensitivity (NCGS).Aim: We attempt to define the current pathogenic, clinical, and diagnostic criteria of this "new" disease, to provide a practical view that might be useful to evaluate, diagnose, and manage NCGS patients.Methods: We reviewed the international literature through PubMed and Medline, using the search terms "wheat (hyper)sensitivity," "wheat allergy," "wheat intolerance," "gluten (hyper)sensitivity," and "gluten intolerance," and we discuss current knowledge about NCGS.Results: It has been demonstrated that patients suffering from NCGS are a heterogeneous group, composed of several subgroups, each characterized by different pathogenesis, clinical history, and, probably, clinical course. NCGS diagnosis can be reached only by excluding CD and WA. Recent evidence shows that a personal history of food allergy in infancy, coexistent atopy, positive for immunoglobulin G (IgG) antigliadin antibodies and flow cytometric basophil activation test, with wheat and duodenal and/or ileum-colon intraepithelial and lamina propria eosinophil counts, could be useful to identify NCGS patients.Conclusions: Future research should aim to identify reliable biomarkers for NCGS diagnosis and to better define the different NCGS subgroups. Key teaching points:• Most patients report both gastrointestinal and nongastrointestinal symptoms, and all agree that there is an improvement of symptoms on a gluten-free diet.• NCGS diagnosis can be reached only by excluding celiac disease and wheat allergy.• Patients suffering from NCGS are a heterogeneous group, composed of several subgroups, each characterized by different pathogenesis, clinical history, and, probably, clinical course.• A personal history of food allergy in infancy, coexistent atopy, positive IgG antigliadin antibodies (AGA) and flow cytometric basophil activation test, with wheat and duodenal and/or ileum-colon intraepithelial and lamina propria eosinophil counts, could be useful to identify NCGS patients.• Future research should aim to identify reliable biomarkers for NCGS diagnosis and to better define the different NCGS subgroup. Abbreviations: CD = celiac disease, WA = wheat allergy, NCGS = non-celiac gluten sensitivity, GFD = gluten-free diet, IBS = irritable bowel syndrome, HLA = human leukocyte antigen, tTg = antitissue transglutaminase, AGA = antigliadin antibodies, EMA = endomysial antigen, DGP = deami...

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“…(33,39) Prompt response to therapy in as early as two days' time is possible. (28) In individuals for whom osmotic and motility changes are the only mechanisms causing symptoms, rapid response to LFDs (within 24-48 hours) may be expected.…”

Section: Time To Response and Duration Of Lfd Therapymentioning

confidence: 99%

Restriction of FODMAP in the management of bloating in irritable bowel syndrome

Wong¹

2016

smedj

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Irritable bowel syndrome (IBS) is a common functional bowel disorder. Up to 96% of IBS patients experience bloating, resulting in poor response to conventional therapies and high consultation rates. Many IBS patients report that food triggers symptoms, particularly diets with poorly absorbed, short-chain carbohydrates, and restrict intake of certain foods to control their symptoms. IBS patients are especially susceptible to an attack due to visceral hypersensitivity. An emerging therapeutic strategy excludes fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP) from the diet. There is evidence supporting the efficacy of a low FODMAP diet in improving symptoms of bloating in IBS patients. Individualised, structured dietary guidance may benefit those with persistent troublesome symptoms despite traditional therapies. In view of the multifactorial aetiology of the condition, it is probably best to use a multipronged approach, involving combination therapies, to address bloating in IBS patients.

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Fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) and nonallergic food intolerance: FODMAPs or food chemicals?

Cited by 131 publications

References 41 publications

Evaluation of genotypic wheat bran varieties for nutraceutical compounds

Evaluation of genotypic wheat bran varieties for nutraceutical compounds

Non-Celiac Gluten Sensitivity: Literature Review

Restriction of FODMAP in the management of bloating in irritable bowel syndrome

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