Pilot study comparing low-FODMAP spelt bread and gluten-free bread in IBS and IBD in remission: A randomised, single-blind crossover trial

Polgár, Annamária and Ács, Katalin and Molnár, T. and Resál, T. and Lantos, Csaba and Griechisch, Erika and Boda, Krisztina and Pauk, János and Békés, F. and Mák, Erzsébet (2025) Pilot study comparing low-FODMAP spelt bread and gluten-free bread in IBS and IBD in remission: A randomised, single-blind crossover trial. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 54 (3). pp. 489-497. ISSN 0139-3006

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Abstract

Gastrointestinal diseases, including irritable bowel syndrome (IBS) and inflammatory bowel disease (IBD), which encompasses Crohn's disease (CD) and ulcerative colitis (UC), significantly impact the quality of life of affected individuals. While IBS is a functional disorder without structural changes in the digestive tract, IBD is manifested in chronic and immune-mediated intestinal alterations. Globally, IBS is 10 times more prevalent than IBD, with IBS accounting for 11% of the population and contributing to a substantial proportion of gastroenterology consultations. In Hungary, approximately 15–20% of the adult population experiences gastrointestinal symptoms. Dietary approaches, such as the low-FODMAP diet, have been validated to alleviate symptoms in IBS patients and offer potential benefits for IBD patients with IBS-like symptoms. This randomised, single-blind, crossover study evaluated the effects of a low-FODMAP long-fermented yeast spelt bread compared to a gluten-free bread on symptoms and quality of life in individuals with IBS and IBD. The study highlights the potential for low-FODMAP long-fermented yeast spelt bread to serve as a practical and palatable alternative to gluten-free bread, emphasising the importance of preparation methods and ingredient selection. While promising, further research with larger sample sizes is needed to establish the broader applicability of these findings.

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