Fruktánok

Fruktánok, or fructans in English, are a group of oligosaccharides composed of fructose units. They occur naturally in many plants, serving as a storage carbohydrate. Common sources of fructans include wheat, onions, garlic, leeks, artichokes, and chicory root. They are distinct from starch, which is a glucose-based polysaccharide.

Fructans are often categorized by the type of linkage between the fructose units and the presence of a terminal glucose unit. Inulin, a well-known fructan, is a straight-chain polymer of fructose with a glucose unit at the end. Other types include fructooligosaccharides (FOS), which are shorter chains of fructans.

From a dietary perspective, fructans are considered dietary fibers. They are not digested by enzymes in the human small intestine. Instead, they pass to the large intestine where they are fermented by gut bacteria. This fermentation process can produce short-chain fatty acids (SCFAs) like acetate, propionate, and butyrate, which have been associated with various health benefits.

However, for some individuals, the fermentation of fructans can lead to digestive discomfort such as bloating, gas, and abdominal pain. This is particularly true for people with Irritable Bowel Syndrome (IBS) who may be sensitive to fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs), a group that includes fructans. For these individuals, a diet low in fructans might be recommended to manage symptoms.