A More Plant-Based Diet Without Stomach Troubles: Getting Rid of FODMAPs With Enzymes
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A more plant-based diet without stomach troubles: Getting rid of FODMAPs with enzymes:
A plant-based diet is a good choice for both climate and health. However, many plant-based products, especially legumes, contain FODMAP compounds that are poorly digestible and cause unpleasant intestinal symptoms. A study by VTT and Finnish companies succeeded in breaking down FODMAPs with enzymes and producing new, stomach-friendly plant-based food products.
FODMAPs are short-chain carbohydrate molecules that are poorly absorbed in the human small intestine. These non-absorbed compounds move along to the large intestine, where intestinal microbes feed on them. This results in the production of gases that causes symptoms especially for those suffering from intestinal disorders, but also for many others. These problems are relatively common, as it has been estimated that the irritable bowel syndrome alone affects between 10% and 20% of the population.
Many foods containing FODMAPs are in themselves healthy and good sources of fibre, nutrients and vegetable proteins. However, those suffering from symptoms will often avoid these foods and miss out on their health benefits.
In a study funded by VTT, Gold&Green Foods, Raisio, Roal and Valio, VTT focused on two key FODMAP compounds: galactan and fructan. Galactan is abundant in, for example, legumes, while fructan is found in many cereals, among other things.
[...] "The study showed that enzymes also work under a variety of conditions and in different food processes. This is interesting new information especially for legumes, as there are currently no similar legume-based foods suitable for the FODMAP diet on the market," says Nyyssili.
"The results are most likely to be utilised next in the development of new food items, but also in academic research in order to verify the effects on intestinal symptoms with certainty," he continues.
Journal Reference:
Antti Nyyssili, Simo Ellili, Emilia Nordlund, Kaisa Poutanen. Reduction of FODMAP content by bioprocessing. Trends in Food Science & Technology, 2020; 99: 257 DOI: 10.1016/j.tifs.2020.03.004
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