Profile of volatile organic compounds in exhaled breath changes as a result of gluten-free diet.

A.L. Baranska, E. Tigchelaar, A.M. Smolinska, J.W. Dallinga, E.J. Moonen, J.A. Dekens, C. Wijmenga, A. Zhernakova, F.J. van Schooten*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review


In the present longitudinal study, we followed volatile organic excreted in exhaled breath of 20 healthy individuals over time, while a gluten-free diet for 4 weeks prior to adherence to a normal diet. We chromatography coupled with mass spectrometry (TD-GC-tof-MS) in chemometric analysis to detect an array of VOCs in exhaled breath. analysis was applied to extract the maximal information from the Dietary intake was assessed to verify adherence to the diet and to get into macronutrient intake during the intervention period. A set of 12 compounds distinguished the samples obtained during the gluten-free diet those obtained during a normal diet. Seven compounds could be chemically identified (2-butanol, octane, 2-propyl-1pentanol, nonanal, dihydro-4-methyl-2(3H)-furanone, nonanoic acid and dodecanal) and possible origin. Our findings suggest that a gluten-free dietary period reversible impact on participants' excreted metabolites visible in their Several explanations are proposed of influencing metabolic status interventions. Although the exact origin of the discriminating compounds yet known, the main goal of this paper was to share a new potential use exhaled air analysis and might become a useful tool in fields of metabolism.
Original languageEnglish
Article number037104
JournalJournal of Breath Research
Issue number3
Publication statusPublished - 1 Jan 2013

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