From the Field: Maybe It's Not the Gluten --Wheat Digestibility

Wheat digestibility issues may not be solely related to gluten sensitivity.  FODMAPs are fermentable sugars, such as oligosaccharides, disaccharides, monosaccharides and polyols, which are short-chain carbohydrates.  ATIs are proteins called amylase-trypsin inhibitors.  These ‘anti-nutrients’, tolerated by most people, are poorly absorbed in the small intestine and have been identified as triggers of irritable bowel syndrome (IBS).    Dr. George Annor, Dr. Jim Anderson, and others at the University of Minnesota have been investigating FODMAP and ATI concentrations related to bread processing techniques and wheat varieties.  Although concentrations are small, Anderson has found variations in FODMAP and ATI levels among wheat varieties.  Under complex genetic control, it may be possible to reduce concentrations through screening and selection.  Annor has found long fermentation periods (12 hours) can dramatically reduce FODMAP’s and ATIs in sourdough breads.  Increasing fermentation time may be key to making more wheat products available to people that have experienced digestibility issues in the past. Research to reduce anti-nutritional components of wheat is essential to increase demand and consumption of wheat products.