西班牙无麸质和含麸质谷物类产品中 FODMAP 含量的逐一比较

IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Plant Foods for Human Nutrition Pub Date : 2024-04-20 DOI:10.1007/s11130-024-01177-8
Silvia Matias, Gesala Perez-Junkera, Olaia Martínez, Jonatan Miranda, Idoia Larretxi, Lidia Peña, María Ángeles Bustamante, Itziar Churruca, Edurne Simón
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引用次数: 0

摘要

超市货架上的无麸质食品(GF)越来越多,预计未来几年还会继续增加。这些食品与可发酵低聚糖、二糖、单糖和多元醇(FODMAPs)含量较低有关,这些分子会引发敏感人群的胃肠道症状。本研究分析并比较了西班牙 25 种谷类无麸质食品(早餐谷物、面食、面包、饼干、烘焙食品、面团和酥皮)和同一家超市出售的 25 种含麸质等同物(GC)的 FODMAP 含量。对乳糖、果糖、葡萄糖、山梨醇、甘露糖醇、棉子糖、水苏糖和果聚糖进行了定量分析。通过逐一分析发现,全脂食品所含的 FODMAPs 一般少于全脂食品。制造普通谷物食品所使用的配料可能是造成这种情况的原因。考虑到独立包装的大小,普通谷物食品和普通谷物食品中被归类为高 FODMAPs 的样品比例显示,普通谷物食品中的样品呈减少趋势。不过,并非所有普通食品都是低 FODMAP 食品。总之,我们的研究结果为西班牙普通食品的 FODMAP 含量数据库提供了重要信息。
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FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products

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.

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来源期刊
Plant Foods for Human Nutrition
Plant Foods for Human Nutrition 工程技术-食品科技
CiteScore
6.80
自引率
7.50%
发文量
89
审稿时长
12-24 weeks
期刊介绍: Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by: - Biotechnology (all fields, including molecular biology and genetic engineering) - Food science and technology - Functional, nutraceutical or pharma foods - Other nutrients and non-nutrients inherent in plant foods
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