ReviewFoods (Basel, Switzerland)2018
Use of Sourdough in Low FODMAP Baking.
Review in Foods (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 36 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
36 citing papers in PubMed.
- Sourdough Bread and Baker's Yeast Bread Affect Gut Symptoms and Targeted Gut Microbial Taxa Differently: A Randomised Controlled Trial.Nutrients · 2026Trial
- Reduced Neuroinflammation and Pain with a Functional Sourdough Bread Enriched with Legumes and Ancient Cereals in a Mouse Model of LPS-Induced Inflammation.International journal of molecular sciences · 2026Article
- Unpacking Food Fermentation: Clinically Relevant Tools for Fermented Food Identification and Consumption.Advances in nutrition (Bethesda, Md.) · 2025Review
- The FODMAP-Reducing Potential of Sourdough-DerivedFood science & nutrition · 2025Article
- Impact of Microbial Leavening Agents and Fermentation Time on the In Vitro Digestibility ofFoods (Basel, Switzerland) · 2025Article
- Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread.Foods (Basel, Switzerland) · 2025Article
- FODMAP Profile of Wholegrain Pasta.Foods (Basel, Switzerland) · 2025Article
- Biotechnological Tools for the Production of Low-FODMAP Wholegrain Wheat and Rye Cookies and Crackers.Foods (Basel, Switzerland) · 2025Article
- Sourdough Bread Quality: Facts and Factors.Foods (Basel, Switzerland) · 2024Review
- Challenges to Increasing Dietary Fiber in White Flour and Bread.Journal of agricultural and food chemistry · 2024Review
- Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential.Foods (Basel, Switzerland) · 2024Review
- Impact of low FODMAP sourdough bread on gut microbiota using anFrontiers in microbiology · 2024Article
- Enhancing Bread's Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread.Foods (Basel, Switzerland) · 2023Article
- Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives.Foods (Basel, Switzerland) · 2023Review
- Rye Dietary Fiber Components upon the Influence of Fermentation Inoculated with Probiotic Microorganisms.Molecules (Basel, Switzerland) · 2023Article
- Does sourdough bread provide clinically relevant health benefits?Frontiers in nutrition · 2023Review
- Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread.Foods (Basel, Switzerland) · 2022Article
- Consumption of Yeast-Fermented Wheat and Rye Breads Increases Colitis and Mortality in a Mouse Model of Colitis.Digestive diseases and sciences · 2022Article
- Development of High-Fibre and Low-FODMAP Crackers.Foods (Basel, Switzerland) · 2022Article
- The Sensory-Directed Elucidation of the Key Tastants and Odorants in Sourdough Bread Crumb.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A low FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) diet allows most irritable bowel syndrome (IBS) patients to manage their gastrointestinal symptoms by avoiding FODMAP-containing foods, such as onions, pulses, and products made from wheat or rye. The downside of a low FODMAP diet is the reduced intake of dietary fiber. Applying sourdoughs—with specific FODMAP-targeting metabolic properties—to wholegrain bread making can help to remarkably reduce the content of FODMAPs in bread without affecting the content of the slowly fermented and well-tolerated dietary fiber. In this review, we outline the metabolism of FODMAPs in conventional sourdoughs and outline concepts related to fructan and mannitol metabolism that allow development of low FODMAP sourdough bread. We also summarize clinical studies where low FODMAP but high fiber, rye sourdough bread was tested for its effects on gut fermentation and gastrointestinal symptoms with very promising results. The sourdough bread-making process offers a means to develop natural and fiber-rich low FODMAP bakery products for IBS patients and thereby help them to increase their dietary fiber intake.
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