Reduction of FODMAPs and amylase-trypsin inhibitors in wheat: A review

IF 4.6 Q1 CHEMISTRY, APPLIED Food Hydrocolloids for Health Pub Date : 2023-01-10 DOI:10.1016/j.fhfh.2023.100117
Prince G. Boakye, Akua Y. Okyere, George A. Annor
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引用次数: 1

Abstract

Consumption of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) can promote gut health in individuals with a healthy gastrointestinal tract. However, FODMAPs, as well as amylase-trypsin inhibitors (ATIs), have been identified as potential triggers of intestinal symptoms in irritable bowel syndrome (IBS) and non-celiac wheat sensitivity (NCWS) patients. Wheat is a major staple worldwide, and hence, accounts for a large proportion of the intake of FODMAPs and ATIs. Thus, this paper aims to provide an overview of the strategies utilized in reducing the levels of FODMAPs and ATIs in wheat.

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小麦中FODMAPs和淀粉酶-胰蛋白酶抑制剂的减少:综述
食用可发酵的低聚、二糖、单糖和多元醇(FODMAP)可以促进胃肠道健康的人的肠道健康。然而,FODMAP和淀粉酶-胰蛋白酶抑制剂(ATIs)已被确定为肠易激综合征(IBS)和非乳糜泻小麦敏感性(NCWS)患者肠道症状的潜在诱因。小麦是全世界的主要主食,因此在FODMAP和ATIs的摄入量中占很大比例。因此,本文旨在概述降低小麦中FODMAPs和ATIs水平的策略。
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4.50
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审稿时长
61 days
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