Authors : Maissa Dely; Melika Mankai

Volume/Issue : Volume 10 - 2025, Issue 10 - October

Google Scholar : https://tinyurl.com/3kd8jkcd

Scribd : https://tinyurl.com/3h3xcf23

DOI : https://doi.org/10.38124/ijisrt/25oct640

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Abstract : Disorders of gut-brain interaction (DGBI), particularly irritable bowel syndrome (IBS), affect a significant proportion of the global population and are characterized by chronic digestive symptoms without identifiable organic lesions. Nutrition plays a key role in their management, especially through gluten-free and low-FODMAP diets, which have shown clinical benefits in some patients. However, commonly consumed grains such as wheat and rye are often poorly tolerated in this context. Millet, an ancient grain that is naturally gluten-free and low in FODMAPs, offers potential as a well-tolerated alternative. It is rich in specific dietary fibers and has positive effects on the gut microbiota, short-chain fatty acid production, and intestinal inflammation. This review explores the possibility of using millet as a functional ingredient in the creation of products for patients with IBS, aiming for a sustainable, well-accepted, and science-based nutritional approach.

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