Consuming prebiotics positively impacts health. According to the International Scientific Association for Probiotics and Prebiotics (ISAPP), the recognized prebiotics include inulin-like fructans (inulin, FOS, oligofructose) and GOS, and 5 g/d consumed is the minimum needed to confer a health benefit. Currently, there is no database that provides the prebiotic content of food based on these parameters. This study aimed to determine the prebiotic content of foods listed in the 2015-2016 FNDDS, identify foods high in total prebiotics, and calculate portion sizes that provide 5 g of prebiotics.
Methods: This descriptive study used existing literature to identify prebiotic-containing foods from FNDDS and to estimate their prebiotic content—foods with < 0.5 g/100 g of a prebiotic type were excluded. The prebiotic content of mixed foods was calculated based on the percent of the prebiotic ingredients in the food. Prebiotics were summed for each food and sorted by total content.
Results: Out of 8,690 foods in FNDDS, 3,191 (36.7%) contained prebiotics, while 13 (0.1%) contained >100 mg/g, 33 (0.4%) contained 50-100 mg/g, 2,991 (34.4%) contained 1-49.9 mg/g, and 154 (1.8%) contained < 1 mg/g total prebiotics. The 10 foods with the highest prebiotic content were dandelion greens (155-243 mg/g), Jerusalem artichoke (210 mg/g), garlic (191-193 mg/g), leeks (123-128 mg/g), onions (79-106 mg/g), onion rings (58 mg/g), creamed onions (51 mg/g), cowpeas (50 mg/g), asparagus (50 mg/g), and Kellogg’s All-Bran cereal (50 mg/g). Portions of these 10 foods containing 5 g of prebiotics range between 0.7 oz for dandelion greens to 3.5 oz for Kellogg’s All-Bran cereal.
Conclusions: These findings are the first to calculate the prebiotic content of foods in FNDDS based on ISAPP-recognized prebiotics. This provides a means to estimate prebiotic intake in studies that utilize this database and to correlate intake with health and disease variables of interest.
https://nutrition2023.eventscribe.net/index.asp?posterTarget=579788
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