7.9
ValidityScore
Valid or Invalid?
-
2018Publications Review
-
Filannino P, Gatti M, Lindner JD, Menezes LAA, Minervini F, Sardaro MLS -
Key Findings and Conclusion:
Given that yeasts and lactic acid bacteria, the dominant microorganisms in sourdough, may degrade FODMAP, it would be possible to modulate the FODMAP concentration in bread, thus positively affecting consumers' health. - Organism: Humans
-
-
2017RCT
-
Hongisto SM, Huang X, Korpela R, Koskenpato J, Laatikainen R, Loponen J, Poussa T, Salmenkari H, Sontag-Strohm T -
Tetrameric ATI structures were unravelled in both breads vs. baking flour, but the overall reduction in ATIs to their monomeric form was higher in the sourdough bread group. Sourdough bread was also lower in FODMAP. However, no significant differences in gastrointestinal symptoms and markers of low-grade inflammation were found between the study breads. There were significantly more feelings of tiredness, joint symptoms, and decreased alertness when the participants ate the sourdough bread (p ≤ 0.03), but these results should be interpreted with caution. Our novel finding was that sourdough baking reduces the quantities of both ATIs and FODMAP found in wheat. Nonetheless, the sourdough bread was not tolerated better than the yeast-fermented bread.
- Condition: Individuals With Wheat Sensitivity and Irritable Bowel Syndrome
- Organism: Humans — Not Healthy
-
#10.3390/nu9111215, 29113045, Adult, Bread / analysis*, Female, Fermentation, Flour / analysis, Humans, Irritable Bowel Syndrome / etiology*, Jari Koskenpato, MEDLINE, Male, Middle Aged, NCBI, NIH, NLM, National Center for Biotechnology Information, National Institutes of Health, National Library of Medicine, PMC5707687, Pilot Projects, PubMed Abstract, Reijo Laatikainen, Riitta Korpela, Saccharomyces cerevisiae / metabolism*, Triticum / chemistry*, Wheat Hypersensitivity*, Young Adult -
ranked
added it
9 months ago
on May 24, 2020