There is a growing understanding that wheat digestibility issues may not be caused solely by gluten sensitivity but are also related to the presence of Fermentable Oligo-Di-Monosaccharides and Polyols (FODMAPs) and Amylase Trypsin Inhibitors (ATIs). Research is underway to investigate options to reduce wheat digestibility concerns by 1) identifying naturally occurring low anti-nutrient elements in specific Minnesota wheat varieties for breeding purposes and (more).

Are you gluten sensitive or do you have digestibility issues when consuming wheat products? Research indicates that gluten protein and “anti-nutrients,” such as amylase-trypsin inhibitors (ATI), and fructans (a component of fermentable oligo-di-monosaccharides and polyols-FODMAPs) in wheat have been identified as triggers of IBS. Efforts to reduce the discomforts resulting from the consumption of wheat-based products is critical in improving the health of consumers and increasing the profitability of wheat farmers. The long-term goal of this research is to increase wheat digestibility through the identification of wheat varieties with naturally low “anti-nutrient” levels and genetic variations of FODMAPs for breeding purposes and to explore fermentation as a processing technique to reduce FODMAPs in wheat food products. Please join University of Minnesota project researchers Dr. Jim Anderson and Dr. George Annor as they discuss findings to date in this multi-year research project, which is funded through the Minnesota Department of Agriculture’s Agricultural Growth, Research, and Innovation (AGRI) Grant.