Milling & Baking News - October 19, 2021 - 28

MONASH UNIVERSITY
SOSLAND PUBLISHING
years
TUES | 10 19 2021
World Journal of Gastroenterology in 2016.
Eighty-four percent of patients lived on a
modified low FODMAP diet where some
foods rich in FODMAPs were reintroduced,
and 16% followed the diet without deviations.
Wheat, dairy products and onions
were the foods most often not reintroduced.
A study published in 2017 in Neurogastroenterology
& Motility and involving
researchers from King's College in London
also addressed reintroduction of
foods. Among 103 participants who originally
had irritable bowel syndrome, 84
stayed on a low FODMAP diet long term
while 19 returned to a habitual diet. The
study identified low FODMAP food products
appropriate for a low FODMAP diet,
with gluten-free bread being an example,
and high FODMAP food products. Total
FODMAP intake was significantly lower
for those on the FODMAP diet (20.6 grams
per day, plus-or-minus 14.9 grams) when
compared with those who returned to
the habitual diet (29.5 grams per day,
plus-or-minus 22.9 grams). Participants
who stayed on the low FODMAP diet consumed
significantly less onion and garlic.
Breaking the findings down into categories,
participants who stayed on the low
FODMAP diet consumed a higher intake of
low FODMAP bread, 27.04 more grams per
day when compared to participants who
returned to a habitual diet. Those on the low
FODMAP diet ate 26.7 less grams per day
of high FODMAP pasta when compared to
those who returned to a habitual diet.
Those on the low FODMAP diet may
consume some grain-based foods, but fermented
foods should be avoided.
" When you have fermentable foods,
they are very good for human health, but
for people with irritable bowel syndrome,
if something is fermentable, it means that
it's going to cause those digestive symptoms
like bloating and gas that can be very
painful for people, " said Julie Stefanski,
a registered dietitian nutritionist and
spokesperson for the Chicago-based Academy
of Nutrition and Dietetics.
Sourdough bread may work in a low
FODMAP diet because a long proofing
process breaks down fructans, Dr. Gibson
said, adding spelt also is lower in fructans.
In the study published in the International
Journal of Food Microbiology, Monash
University researchers found sourdough
cultures in breadmaking reduce the
quantities of FODMAPs, mostly fructans,
which results in bread products that are
well tolerated by consumers with IBS.
Greater interaction between biomedical
scientists and food scientists could
improve the understanding about the
clinical problems consumers face and lead
to the development of food products that
are better tolerated by this group, according
to the study.
Other low FODMAP bread and cereal
products include corn flakes, oats, quinoa
flakes, quinoa/rice/corn pasta and rice
cakes, according to Monash University.
Gluten-free foods potentially may
work in low FODMAP diets as well since
fructans and gluten often are in the same
types of food. Ms. Stefanski said the keto
diet differs from the low FODMAP diet
in that the keto diet looks at the amount
of carbohydrates but not the type of carbohydrates.
Low FODMAP involves the
types of carbohydrates consumed.
Researchers are working on ways to
HOW TO GAIN LOW FODMAP CERTIFICATION
T
wo low FODMAP certification systems
have been established in Australia
and are available for food and beverage
companies globally. Monash University in
Melbourne, where the low FODMAP diet was
created, offers one system, and the FODMAP
Friendly Certification Program, based in Victoria,
offers the other.
Susan Shepherd, PhD, a dietitian known for
her work with celiac disease as well as fructose
malabsorption and gut symptoms, was involved
in the creation of the diet at Monash University.
She then was instrumental in creating the FODMAP
Friendly Certification Program. Tim Mottin,
now director of FODMAP Friendly, more than a
decade ago worked in digestive health clinics in
Australia. His patients were frustrated by various
digestive issues, like fructose malabsorption and
lactose intolerance.
" We had all these patients saying 'What do I do?
I've got all these issues. What do I do? How do I
eat,' " Mr. Mottin said.
He began working with Dr. Shepherd since
he referred many of his patients to her. It took
28
MILLING & BAKING NEWS
A product gaining low FODMAP certification will be included in the Monash University FODMAP
diet app.
bakingbusiness.com
several years to qualify for a certification trademark
from the Australian government. The FODMAP
Friendly logo began appearing on food products
in 2013. To qualify, each product is tested to have
minimal levels of fructose, fructans, galactooligosaccharides,
sorbitol, mannitol and lactose.
" It's been massive growth, " Mr. Mottin said. " It
started off slow because it was all about the education
of it and the awareness of it. "
The logo now appears on more than 700 products
globally, including some from The Manildra
Group, Gladesville, Australia. A flour mill in Australia
uses a chemical-free extraction process to
remove FODMAPs (fermentable, oligosaccharides,
disaccharides, monosaccharides and polyols) from
Manildra's Australian-grown wheat.
More than 300 products in the United States
have qualified for the logo. FODMAP Friendly works

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Milling & Baking News - October 19, 2021

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