A diet high in FODMAPs as a novel dietary strategy in diabetes?

Abstract

Dietary patterns have a profound effect on shaping the gut microbiota. Diverse populations of intestinal bacteria mediate their health-related effects through fermentation of short-chain carbohydrates to produce short-chain fatty acids (SCFAs) which have both pro-inflammatory and anti-inflammatory effects. Type 2 diabetes (T2D) is a disease characterized by chronic inflammation and both microbiota and SCFA have been implicated. Dietary intervention is a cornerstone for controlling body weight, insulin secretion, and postprandial glycemic response. The term FODMAPs stands for poorly-absorbed fermentable oligosaccharides, disaccharides, monosaccharides, and polyols. The health benefits of FODMAPS mainly came from research on gastrointestinal disease where the reduced intake of poorly absorbed FODMAP alleviated symptoms of irritable bowel syndrome albeit with an alteration in gut microbiota. Despite a large amount of literature on dietary intervention in T2D, the health-related effects of FODMAPs have not been explored in this high-risk population. Thus, apart from reducing quantity, modulating the quality of different carbohydrates may reduce glucose absorption and alter the balance of health-related gut microbiota in our pursuit of prevention and treatment of type 2 diabetes. In this review, we summarize the evidence of individual FODMAP contents which influence the pathogenic processes of T2D, especially in the diverse populations of intestinal bacteria. Individual FODMAPs can increase health-promoting bacteria, such as Akkermansia muciniphila and Bifidobacterium. It can mediate the host health-related effects through fermentation of short-chain carbohydrates to produce SCFAs and other metabolic pathways in the management and prevention of T2D.