Maissa Dely* and Melika Mankai

University of Carthage, Research Laboratory: Technological Innovation and Food Security (LR22-AGR01), Higher Institute of Food Industries of Tunisia (ESIAT), Tunis, Tunisia

*Corresponding Author: Maissa Dely, University of Carthage, Research Laboratory: Technological Innovation and Food Security (LR22-AGR01), Higher Institute of Food Industries of Tunisia (ESIAT), Tunis, Tunisia.

Received: September 1266, 2025; Published: October 29, 2025

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.

Keywords: Millet; Gut Modulation; Irritable Bowel Syndrome

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Citation

Citation: Gaissa Dely and Melika Mankai. “The Role of Millet in Gut Modulation and Irritable Bowel Syndrome (IBS) Management: A Review".Acta Scientific Nutritional Health 9.11 (2025): 72-80.

Copyright

Copyright: © 2025 Gaissa Dely and Melika Mankai. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.