Gluten-free foods (GF) availability on supermarket shelves is growing and it is expected to continue expanding in the years ahead. These foods have been linked to a lower content of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs), molecules that trigger gastrointestinal symptoms in sensitive persons. In this study, the FODMAP content of 25 cereal-based GF foods in Spain (breakfast cereals, pasta, bread, biscuits, bakery products, and dough and puff pastry) and 25 gluten-containing equivalents (GC) available in the same supermarket were analysed and compared. Lactose, fructose, glucose, sorbitol, mannitol, raffinose, stachyose and fructans were quantified. In a like-by-like analysis, GF foods were found to generally contain fewer FODMAPs than their GC counterparts. The ingredients used in the manufacture of GF cereal-based foods may contribute to this fact. When the individually wrapped size was considered, the proportion of samples classified as high-FODMAPs in GC and GF foods showed a trend towards fewer samples in the GF. However, not all the GF samples were low-FODMAP. Altogether, our findings provide essential information for FODMAP content databases of GF products in Spain.

超市货架上的无麸质食品 (GF) 供应量正在不断增加，预计未来几年将继续扩大。这些食物与可发酵低聚糖、二糖、单糖和多元醇 (FODMAP) 含量较低有关，这些分子会引发敏感人群的胃肠道症状。在这项研究中，西班牙 25 种以谷物为基础的 GF 食品（早餐谷物、面食、面包、饼干、烘焙产品、面团和酥皮糕点）以及同一家超市提供的 25 种含麸质当量 (GC) 的 FODMAP 含量分别为进行了分析和比较。对乳糖、果糖、葡萄糖、山梨醇、甘露醇、棉子糖、水苏糖和果聚糖进行定量。在一项同类分析中，发现 GF 食品通常比 GC 食品含有更少的 FODMAP。用于制造 GF 谷物食品的成分可能有助于这一事实。当考虑独立包装的尺寸时，GC和GF食品中被分类为高FODMAP的样品比例呈现出GF中样品较少的趋势。然而，并非所有 GF 样品都是低 FODMAP。总而言之，我们的研究结果为西班牙 GF 产品的 FODMAP 内容数据库提供了重要信息。