Page 79 - FoodFocusThailand No.222 September 2024

STRATEGIC R & D

bodily functions, especially immune eating. As a result, Low FODMAP products are expected to gain a larger market
system performance. Additionally, share. However, the development of Low FODMAP products requires the integration
individuals with gastrointestinal issues of scientific and nutritional principles to ensure competitiveness in the market and
often experience an imbalance in gut genuine health benefits. It will facilitate the transformation of research into
microbiota, which increases the risk of commercial production and distribution. TISTR offers a robust food infrastructure
deficiencies in micronutrients produced to support enterprises and is dedicated to spreading knowledge about Low
1
by these microorganisms, such as FODMAP foods to the public through various applications. This effort will enhance
biotin, vitamin K2, vitamin B12, iron, consumer awareness and understanding of Low FODMAP products, broadening
and calcium. Consequently, consumers market reach and ultimately boosting the competitive capabilities of the Thai food
with IBS and SIBO must ensure their industry in the future.
Low FODMAP diet is varied and
nutritionally adequate, guided by
healthcare professionals and More Information Service Info C012
nutritionists. This approach will help
ensure that the diet remains balanced
and provides all necessary nutrients.
Table 1 outlines the appropriate foods
to include in the diet to prevent nutrient
deficiencies while adhering to a Low
FODMAP regimen.
Therefore, developing Low
FODMAP food products that address
the needs of individuals with IBS while
minimizing the risk of nutrient
deficiencies presents a significant
challenge in the food industry.
Advancements in
Low FODMAP Food Research
and Development
The Thailand Institute of Scientific and
Technological Research (TISTR),
through its expert center of innovative
health food, testing and metrology
center, and Srinakharinwirot University,
has undertaken research to develop an
application that displays FODMAP
levels based on a database of food
ingredients used in Thailand. This
initiative aims to enhance the awareness
and accessibility of Low FODMAP
foods through the application, providing
patients with a useful tool to manage
and prevent symptoms associated with
IBS, ultimately leading to improved
quality of life. Additionally, research and
development of Low FODMAP recipes
have been conducted, with the
developed menus undergoing FODMAP
analysis according to scientific principles
in an ISO/IEC 17025 accredited
laboratory. The analysis results confirm
that the developed recipes meet the
FODMAP criteria established by
Monash University in Australia and are
free from lactose and gluten allergens. ` `
Currently, interest in Low FODMAP ` `
foods is steadily increasing, particularly
among working-age individuals who
often experience stress that impacts
intestinal function. This group generally
has higher purchasing power and
a greater focus on health-conscious

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