The Sourdough School

BALM – Proven as one of the healthiest approaches to bread in the world.

Based in the walled gardens of Dr. Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, UK, we tutor individuals and train bakers and healthcare professionals in Baking as Lifestyle Medicine (BALM). Personalising bread to your lifestyle, gut microbiome, and unique genetics for optimal health—tailoring fermentation, fibre, and diversity so that your daily bread becomes the foundation of your health.

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226 - ‘Randomised clinical trial: low-FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome’. Alimentary Pharmacology & Theraputics. 44(5), 460-470

Reference Number: 226

Year: 2016

Authors: Laatikainen, R. et al

Link: Link to original paper

Health: FODMAPS | IBS

Nutrition: Fibre

Intolerance & Sensitivity: FODMAPS

Summary

Rye Grain in a Jar

Abstract

BACKGROUND: Grains are high in FODMAPs (Fermentable Oligo-, Di-, Monosaccharides And Polyols) and often considered as triggers of IBS symptoms.

AIM: To evaluate if rye bread low in FODMAPs would be better tolerated than regular rye bread in subjects with IBS.

METHODS: The study was conducted as a randomised double blind controlled cross-over study (n = 87). Participants were supplied with both regular rye bread and low-FODMAP rye bread for 4 weeks. Symptoms were measured with a symptom severity scoring system (IBS-SSS) and visual analogue scale (VAS) assessments of individual symptoms. Quality of life was monitored. Colonic fermentation was measured by the breath hydrogen test and dietary intake by food diaries.

RESULTS: Dietary fibre intake increased during both study periods compared to baseline. Many signs of IBS i.e. flatulence, abdominal pain, cramps and stomach rumbling were milder on the low-FODMAP rye bread (P-values: 0.04; 0.049; 0.01 and 0.001). The mean of VAS measurements was favourable towards LF bread [-3 (95% CI): -6 to -1, P = 0.02] but no differences were detected in IBS-SSS or quality of life. The AUC of breath hydrogen values was significantly lower during the low-FODMAP bread period (median 52.9 vs. 72.6; P = 0.01).

CONCLUSIONS: Low-FODMAP rye bread helps IBS patients to control their symptoms and reduces gastrointestinal gas accumulation. However, replacing regular rye bread by low-FODMAP bread without concomitant broader dietary changes does not improve quality of life or IBS-SSS. Nonetheless, inclusion of low-FODMAP rye bread in diet might be one way that IBS patients could increase their fibre intake.

Significance of the study

Eating a specially prepared low-FODMAP rye bread reduced symptoms in IBS sufferers, such as flatulence, abdominal cramps, and stomach rumbling, when compared to a standard rye bread. However, the authors point out that switching to low-FODMAP rye bread alone will not be enough to alleviate symptoms, and other dietary changes may be required. 

However, we recommend you to still consult your dietician before you consume low-FODMAP sourdough breads. 

 

We aim to make academic, research papers accessible to everyone. Beyond this Research Library, we have created a Sourdough Glossary which explains technical and scientific terms simply. It is a working glossary so it is always being updated with new terms. 

Take a look at our courses at The Sourdough School

All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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