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BRIEF RESEARCH REPORT article

Front. Nutr.
Sec. Food Chemistry
Volume 11 - 2024 | doi: 10.3389/fnut.2024.1446771

FRUCTAN CONTENT IN MOST COMMONLY CONSUMED SLOVENIAN FOODS AND ESTIMATION OF DAILY FRUCTAN CONSUMPTION

Provisionally accepted
Blaž Ferjančič Blaž Ferjančič *MOJCA KOROŠEC MOJCA KOROŠEC Ana K. Baloh Ana K. Baloh Jasna Bertoncelj Jasna Bertoncelj
  • Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia

The final, formatted version of the article will be published soon.

    Fructans can be considered as part of the group of fermentable oligo-, di-and monosaccharides and polyols (FODMAPs). Short-chain fructans have a rapid fermentation rate and can thus, worsen symptoms in patients with irritable bowel syndrome. In this study, the fructan content in 40 of the most commonly consumed foods in Slovenia was measured. Overall, the fructan content was relatively low: 0.1-1.97 g/100 g fresh weight. The highest fructan content was found in onion (1.97 g/100 g), followed by wheat flour (0.75 g/100 g). A simple model for calculating fructan intake was developed based on the results of the SI.Menu 2017/2018 national survey, which collected data on the frequency of intake of different foods and food groups (expressed in g/day). After calculating the daily intake of the surveyed foods, we used our results on fructan content to estimate daily fructan consumption. Mean daily fructan intake reaches 1.6-1.7 g/day, with no differences between men and women. Our assessment of fructan intake at the national level represents the first step towards the creation of a database on FODMAP intake.

    Keywords: FODMAPs, Irritable Bowel Syndrome, fructan, Daily intake, AOAC 999.03

    Received: 10 Jun 2024; Accepted: 19 Jul 2024.

    Copyright: © 2024 Ferjančič, KOROŠEC, Baloh and Bertoncelj. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Blaž Ferjančič, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.