Approaches to producing low-FODMAP food products for irritable bowel syndrome patients and diets

Background: The increasing prevalence of irritable bowel syndrome (IBS) and other functional gastrointestinal disorders has led to the development of low-FODMAP food products. FODMAPs are short-chain carbohydrates that are poorly absorbed in the small intestine and rapidly fermented in the colon, often triggering gastrointestinal symptoms such as bloating, abdominal pain, diarrhea, or constipation in sensitive individuals. Methods: Scientists and food manufacturers are focusing on modifying raw materials and processing techniques to reduce FODMAP content without compromising product quality. Strategies can be applied at different stages of food production: at the agricultural level, manipulating crop types and harvest conditions; During processing, techniques such as soaking, germination, fermentation, and thermal treatments; Enzymatic degradation and also fermentation contributes to FODMAP reduction while improving sensory attributes. Results: Industrial applications of these approaches include the production of baked goods, pasta, and dairy products. Despite these advancements, certain food categories—such as legumes, fruit- and vegetable-based products, and beverages—remain underexplored in terms of low-FODMAP formulation. Conclusion: Continuous research and innovation in food processing are essential to expand the diversity and accessibility of low-FODMAP options for individuals managing IBS and related disorders. This review aims to summarize the latest scientific findings and technological approaches for reducing FODMAPs in food systems and to highlight existing gaps for future research and industrial applications.

کلیدواژه ها:

Low-FODMAP foods ، Irritable Bowel Syndrome (IBS) ، Food processing ، Functional foods