Presence of Fermentable Oligo-, Di-, Monosaccharides, and Polyols (FODMAPs) in commonly eaten foods: extension of a database to indicate dietary FODMAP content and calculation of intake in the general population from food diary data

Presence of Fermentable Oligo-, Di-, Monosaccharides, and Polyols (FODMAPs) in commonly eaten foods: extension of a database to indicate dietary FODMAP content and calculation of intake in the general population from food diary data

Abstract Background FODMAPs (Fermentable Oligo-, Di-, Monosaccharides And Polyols) are known for their health benefits but their fermentation may trigger gastrointestinal symptoms and a low-FODMAP diet is a commonly used intervention for functional gastrointestinal disorders. The use of direct measu...

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Bibliographic Details
Main Authors: Therese Liljebo, Stine Störsrud, Anna Andreasson
Format: Article
Language:English
Published: BMC 2020-09-01
Series:BMC Nutrition
Subjects:
FODMAP
General population
Food diary survey
Fructan
Galacto-oligosaccharides
Polyols
Online Access:http://link.springer.com/article/10.1186/s40795-020-00374-3

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http://link.springer.com/article/10.1186/s40795-020-00374-3

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