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- FODMAPs, inflammatory bowel disease and gut microbiota: updated overview on the current evidencePublication . Simões, Catarina D.; Maganinho, Marta; Sousa, Ana S.Purpose Based on the fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP) hypothesis, the low-FODMAP diet has been suggested as a potential therapeutic approach for inflammatory bowel disease (IBD) with promising results on disease management. However, this diet implies a specific broad food restriction, which potentially increases the risk of nutritional deficiencies and may aggravate gut microbiota dysbiosis of IBD patients. The aim of the present study is to review the effect of individual FODMAPs on the human gut microbiota. In addition, this narrative review provides an updated overview of the use of the low-FODMAP diet in IBD, namely the implementation, advantages, limitations, and the impact on the gut microbiota. Methods The literature search strategy was applied to PubMed and Web of Science using relevant keywords, IBD, FODMAPs, Fructose, Lactose, Polyols, FOS, GOS, low-FODMAP diet and gut microbiota. Results Current data suggest that the low-FODMAP diet may effectively improve clinical outcomes in the management of IBD and ensure better quality of life for IBD patients. However, there is evidence highlighting some issues of concern, particularly the adequacy of the diet and the impact on the gut microbiota. The various FODMAP types differently modulate the gut microbiota. Conclusion IBD management should be achieved with the least possible dietary restriction to avoid detrimental consequences, particularly on nutritional adequacy and gut microbiota. Thus, it is important to individualize and monitor the nutrition intervention. Further studies are required to better characterize the relationship between diet, the gut microbiota, and IBD to support the generalization of this approach for clinical practice in IBD therapy and management.
- Demystifying thickener classes food additives though molecular gastronomyPublication . Gomes, Lígia Rebelo; Simões, Catarina D.; Silva, CláudiaIn order to meet the nutritional needs of the increasing world population, a higher demand for food production seems to be imperative. This challenge is peremptory because it is necessary to find sustainable forms of production that have, in one hand, to meet the requirements of safety and quality and, simultaneously, the increase in demand. One way to achieve such a goal is to reduce waste along the food supply chain, which implies ensuring that most of the food produced reaches the population in conditions to be consumed. Food additives allow manufacturers to overcome the problem of limited supply of natural ingredients, increase the shelf life of food and simplify the complex procedures involved in cooking: they contribute to the reduction of waste and, thus, to the sustainability of nutrition of the global population. Nevertheless, food additives raise a number of ethical issues, such as consumer sovereignty, that is, “the consumer's ability to act in accordance with their informed judgments". In this revision, some of the physical chemical properties of widely used additives belonging to E400 to E490 types, namely alginates, agar-agar, methyl-celluloses, and pectin are revised in a simple manner using models derived from molecular gastronomy. Recipes models are presented to explain how the physical chemical properties allow food processing in order to attain of a particular characteristic of the food formulation. Preparations coming from the discipline of molecular gastronomy have been chosen to illustrate the concepts since they are based in laboratory related procedures and they use only a few ingredients. This work aims to add a valuable contribution for demystifying the use of the referred additives in food processing, thus contributing to rise consumer sovereignty.
- Demystifying emulsifiers as additives through molecular gastronomy: a contribution to rise consumer’s sovereigntyPublication . Gomes, Lígia Rebelo; Silva, Cláudia; Simões, Catarina D.According to the Food and Agriculture Organisation of the United Nations, one third of food produced annually for human consumption results in food losses or wastage, which is environmentally degrading, economically unviable, ethically incorrect, and does not contribute to sustainable development. The use of additives can help prevent the waste of food that is still fit for consumption in a world where about 16% of the world’s population goes hungry. Food additives may overcome the problem of limited supply of natural ingredients, increase the shelf life of foods and simplify the complex cooking procedures. To raise the consumer’s knowledge about food additives, this work presents and explain in a simple manner some physical/chemical properties of emulsifiers, namely fatty acids esters and sucrose esters of fatty acids. Moreover, this work reviews and illustrates, recurring to recipes of molecular gastronomy, how these additives are used in food preparation to achieve and maintain certain desirable characteristics, how they contribute to obtain a better result in final preparation, and how they can be used in modern cuisine. Preparations coming from the discipline of molecular gastronomy have been chosen since they are based on laboratory related procedures and only use few ingredients, including an additive.