Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives

Foods. 2023 Feb 17;12(4):856. doi: 10.3390/foods12040856.

Fernanda Galgano 1Maria Cristina Mele 2 3Roberta Tolve 4Nicola Condelli 1Maria Di Cairano 1Gianluca Ianiro 3 5Isabella D'Antuono 6Fabio Favati 4


Author information

1School of Agricultural, Forestry, Food and Environmental Sciences (SAFE), University of Basilicata, 85100 Potenza, Italy.

2Clinical Nutrition Unit, Fondazione Policlinico Universitario A. Gemelli IRCCS, 00168 Rome, Italy.

3Department of Translational Medicine and Surgery, Università Cattolica del Sacro Cuore, 00168 Rome, Italy.

4Department of Biotechnology, University of Verona, 37134 Verona, Italy.

5Digestive Disease Center, Fondazione Policlinico Universitario A. Gemelli IRCCS, 00168 Rome, Italy.

6National Council of Research, Institute of Science of Foods Production (CNR-ISPA), 70126 Bari, Italy.


In recent years, there has been a growing interest in a diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) as a promising therapeutic approach to reduce the symptoms associated with irritable bowel syndrome (IBS). Hence, the development of low FODMAPs products is an important challenge for the food industry, and among the various foodstuffs associated with the intake of FODMAPs, cereal-based products represent an issue. In fact, even if their content in FODMAPs is limited, their large use in diet can be an important factor in developing IBS symptoms. Several useful approaches have been developed to reduce the FODMAPs content in processed food products. Accurate ingredient selection, the use of enzymes or selected yeasts, and the use of fermentation steps carried out by specific lactic bacteria associated with the use of sourdough represent the technical approaches that have been investigated, alone or in combination, to reduce the FODMAPs content in cereal-based products. This review aims to give an overview of the technological and biotechnological strategies applicable to the formulation of low-FODMAPs products, specifically formulated for consumers affected by IBS. In particular, bread has been the foodstuff mainly investigated throughout the years, but information on other raw or processed products has also been reported. Furthermore, taking into account the required holistic approach for IBS symptoms management, in this review, the use of bioactive compounds that have a positive impact on reducing IBS symptoms as added ingredients in low-FODMAPs products is also discussed.

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