Ancient grain flour consumption as a novel therapeutic approach for irritable bowel syndrome

Background: Climate change has revived interest in ancient grains for their sustainability and nutritional value. Less processed and more resilient than modern cereals, they have a lower environmental impact. Grains like Triticum monococcum and Jermano wheat may benefit IBS patients due to their better digestibility. This study explores their use in functional pasta to manage IBS symptoms. Methods: Forty-two IBS patients followed a 4-week low-FODMAP diet with either traditional gluten-free pasta or functional pasta (FP) made from emmer and rye flour. IBS symptoms were assessed using the IBS-SSS questionnaire at baseline and after intervention. In vitro, functional pasta extract (FPE) was tested on TNF-α-induced Caco-2 and T84 cells to evaluate its effects on inflammatory and oxidative stress markers. Results: Patients consuming FP showed a significant reduction in IBS-SSS scores compared to the control group (− 153 ± 124 vs. − 83 ± 85, p = 0.044). Additionally, 83% of those on FP reported a clinically significant reduction in symptom severity (IBS-SSS score ≥ 100) compared to 35% in the control group (p = 0.004). In Caco-2 and T84 cells, FPE has been shown to downregulate protein expression of the pErk1/2 and NF-κB signaling pathways, thereby reducing inflammatory oxidative stress markers. Conclusion: These findings suggest that consuming functional pasta made with ancient grains could enhance gut health and alleviate symptoms of IBS by reducing inflammation and oxidative stress. This innovative dietary approach offers a promising natural alternative for improving the quality of life in IBS patients. Trial registration: Trial registration ISRCTN, ISRCTN12170245 Registered 13 june 2025—Retrospectively Registered, https://doi.org/10.1186/ISRCTN12170245.