Fermentable short chain carbohydrate (FODMAP) content of common plant‐based foods and processed foods suitable for vegetarian‐ and vegan‐based eating patterns

Tuck, Caroline J; Ly, E.; Bogatyrev, A.; Costetsou, I.; Barrett, Jacqueline Susanne; Muir, Jane G.

doi:10.1111/jhn.12546

Cited by 47 publications

(46 citation statements)

References 31 publications

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“…The legend should at the very least contain a title for the table/figure and basic statistical information. Have a look at some published examples to see how this is done well .…”

Section: Writing the Resultsmentioning

confidence: 99%

Editorial: How to Write

Langley‐Evans

2019

J Human Nutrition Diet

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“…The legend should at the very least contain a title for the table/figure and basic statistical information. Have a look at some published examples to see how this is done well .…”

Section: Writing the Resultsmentioning

confidence: 99%

Editorial: How to Write

Langley‐Evans

2019

J Human Nutrition Diet

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“…) and foods suitable for vegetarian and vegan diets (Tuck et al . ), using standard methodology which will aid comparisons between foods. Analysis of a wider range of foods will support more complete estimates of UK intakes of prebiotics in future.…”

Section: Intakes Of Prebiotics In the Ukmentioning

confidence: 99%

“…As product reformulation increasingly involves the use of prebiotic ingredients, more recent data on food composition would be useful for assessment of current prebiotic intakes. As research interest in prebiotics grows, analysis of an increasing number of foods is being undertaken, including foods commonly consumed by ethnic minority groups in the UK (Prichard et al 2016) and foods suitable for vegetarian and vegan diets (Tuck et al 2018), using standard methodology which will aid comparisons between foods. Analysis of a wider range of foods will support more complete estimates of UK intakes of prebiotics in future.…”

Section: Intakes Of Prebiotics In the Ukmentioning

confidence: 99%

Prebiotics – an added benefit of some fibre types

Lockyer

Stanner

2019

Nutrition Bulletin

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Prebiotics are food components that are selectively used by gut bacteria, conferring a health benefit, most notably stimulating the growth of bifidobacteria. Accepted prebiotics at present are the fibre types galacto‐oligosaccharides, fructo‐oligosaccharides and inulin, some forms of which occur naturally in foods such as pulses, grains, fruit and vegetables. Prebiotics can also be isolated and produced commercially for use as functional ingredients and supplements. The aim of this paper is to provide an overview of the place of prebiotics in a healthy, balanced diet, to explore potential health effects, particularly in relation to gut health, and to consider whether there are implications of consuming a diet low in prebiotics. Dietary fibre is important for health, with high‐fibre diets reducing risk of several chronic diseases, via its effects on bowel function, gut microbiota, and cholesterol and glycaemic levels. The prebiotic effects of some fibre types may contribute to these effects. Evidence from supplementation studies carried out in humans suggests that consumption of prebiotics may confer an array of health benefits such as cholesterol lowering, relief of symptoms of gastrointestinal disorders, increased satiety and immunomodulatory effects, though more studies are needed. Findings from observational and intervention studies indicate that exclusion diets, such as low‐carbohydrate, gluten‐free and the low Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols diet, result in changes to the gut microbiota such as reduced abundance of Bifidobacterium and Lactobacillus species, though whether or not there are any long‐term health implications remains unknown. Studies investigating whether prebiotic supplements may be useful in conjunction with such diets (when these are required for medical reasons) to help restore levels of bacteria that are considered to be beneficial, are warranted. Overall, there is a need to promote high‐fibre foods across the UK population as intakes currently fall well below recommendations.

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“…6 No doubt many recommendations will emerge as more information comes forward, for example, with improved food composition data assisting patients who have multiple dietary restrictions, for example, vegetarians trialing a low FODMAP diet, and reductions in FODMAP content of plant-based foods following processing. 7…”

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confidence: 99%