FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products
dc.contributor.author | Matías Ibáñez, Silvia | |
dc.contributor.author | Perez Junkera, Gesala | |
dc.contributor.author | Martínez González, Olalla | |
dc.contributor.author | Miranda Gómez, Jonatan | |
dc.contributor.author | Larrechi Lamelas, Idoia | |
dc.contributor.author | Peña, Lidia | |
dc.contributor.author | Bustamante Gallego, María Ángeles | |
dc.contributor.author | Churruca Ortega, Itziar | |
dc.contributor.author | Simón Magro, Edurne | |
dc.date.accessioned | 2024-07-04T16:34:38Z | |
dc.date.available | 2024-07-04T16:34:38Z | |
dc.date.issued | 2024-06 | |
dc.identifier.citation | Plant Foods for Human Nutrition 79(2) : 545-550 (2024) | es_ES |
dc.identifier.issn | 0921-9668 | |
dc.identifier.issn | 1573-9104 | |
dc.identifier.uri | http://hdl.handle.net/10810/68777 | |
dc.description.abstract | 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. | es_ES |
dc.description.sponsorship | 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. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Springer Nature | es_ES |
dc.relation | info:eu-repo/grantAgreement/MICINN/PID2021-125695OA-I00 | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
dc.subject | FODMAP | es_ES |
dc.subject | gluten-free | es_ES |
dc.subject | cereal | es_ES |
dc.subject | coeliac | es_ES |
dc.subject | individually wrapped | es_ES |
dc.title | FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.rights.holder | © 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/ | es_ES |
dc.rights.holder | Atribución 3.0 España | * |
dc.relation.publisherversion | https://link.springer.com/article/10.1007/s11130-024-01177-8 | es_ES |
dc.identifier.doi | 10.1007/s11130-024-01177-8 | |
dc.departamentoes | Farmacia y ciencias de los alimentos | es_ES |
dc.departamentoeu | Farmazia eta elikagaien zientziak | es_ES |
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