(PO14-31-22) Determination of FODMAP Contents of Traditional Indian Regional Recipes

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Presenting Author(s)

Sakshi Rajole, MSc Specialised Dietetics
– Student, Sir Vithaldas Thackersey College of Home Science SNDT Women’s University , Nashik, Maharashtra, India

Co-Author(s)

GD

Girija Damle
– Sir Vithaldas Thackersey College of Home Science
JM

Jagmeet Madan, PhD, M Phil
– Principal, Professor, Sir Vithaldas Thackersey College Of Homescience, SNDT Women's University, Mumbai, Mumbai, Maharashtra, India
Panchali Moitra, PhD Scholar, MSc, CDE
– Doctoral Research Scholar, Department of Food, Nutrition and Dietetics, Sir Vithaldas Thackersey College Of Home Science, SNDT Women's University, Mumbai, India, Mumbai, Maharashtra, India

Disclosure(s):

Sakshi Rajole, MSc Specialised Dietetics: No relevant financial relationship(s) with ineligible companies to disclose.

Panchali Moitra, PhD Scholar, MSc, CDE: No relevant financial relationship(s) with ineligible companies to disclose.

Objectives: Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols (FODMAPs) are a large class of small non-digestible carbohydrates which are poorly absorbed in the small bowel. There is insufficient data on the FODMAP content of Indian foods which is a major barrier in the implementation of the low FODMAP diets to manage irritable bowel disease (IBS) in the Indian population. The objective of this study was to determine the FODMAP contents of commonly consumed traditional recipes from different regions of India.

Methods: A database of selected recipes, was curated based on the information gathered from a 24 hour diet recall that was conducted among participants (n=35) belonging to the different regions ( north, south, west and east) of the country, and official websites of the state tourism departments. The popular websites of traditional regional recipe chefs were referred to create an exhaustive list of ingredients and methods of preparation of the selected regional recipes.. This was followed by determination of the FODMAP content, including the total FODMAP content, total lactose, excess fructose, mannitol, sorbitol, GOS (Galactooligosaccharide), fructan, total oligosaccharides content using the Monash Online FODMAP Calculator.

Results: The FODMAP contents of n=269 commonly consumed regional Indian recipes were analyzed. Among these recipes, 73.2% (n=197) and 26.8% (n=72) were observed to be high, and low in FODMAP content respectively. The major FODMAP group present in the average Indian diet was found to be oligosaccharides i.e fructans and GOS, followed by lactose. Wheat, onion, garlic, pulses and legumes were the major ingredients contributing to the high FODMAP content.

Conclusions: To our knowledge, this is the first study to document the detailed FODMAP content of 269 traditional Indian recipes along with their classification into low and high.This recipe database will form a basis for creating low FODMAP diet plans and can further be used in future dietary intervention research studies in Indian population.

Funding Sources: None