Wheat and the irritable bowel syndrome – FODMAP levels of modern and ancient species and their retention during bread making

Wheat and the irritable bowel syndrome – FODMAP levels of modern and ancient species and their retention during bread making

Dietary intake of fermentable oligo-, di- and monosaccharides, and polyols (FODMAP) has previously been shown to aggravate the symptoms of the irritable bowel syndrome (IBS), furthermore being associated with wheat sensitivity and a bread wheat-specific intolerance. FODMAP in whole grain flours and...

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Bibliographic Details
Main Authors: Jochen U. Ziegler, Deborah Steiner, C. Friedrich H. Longin, Tobias Würschum, Ralf M. Schweiggert, Reinhold Carle
Format: Article
Language:English
Published: Elsevier 2016-08-01
Series:Journal of Functional Foods
Subjects:
Fructose
Fructan
Wheat sensitivity
Dietary fibre
Gut disorder
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464616301463

Internet

http://www.sciencedirect.com/science/article/pii/S1756464616301463

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