Evaluation of FODMAP Carbohydrates Content in Selected Foods in the United States

      We analyzed the fermentable oligosaccharide, disaccharide, monosaccharide, and polyols (FODMAP) content of several foods potentially low in FODMAP which are commonly consumed by children. We determined that several processed foods (eg, gluten-free baked products) had unlabeled FODMAP content. Determining FODMAP content within foods distributed in the US may support educational and dietary interventions.

      Keywords

      Abbreviations:

      FODMAP ( Fermentable, oligosaccharides, disaccharides, monosaccharides, and polyols), IBS ( Irritable bowel syndrome)
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      Linked Article

      • FODMAPs for FGIDs—just alphabet soup or therapy for real?
        The Journal of PediatricsVol. 199
        • In Brief
          Functional gastrointestinal disorders (FGIDs) are characterized by persistent or recurrent gastrointestinal symptoms related to any combination of motility disturbances, visceral hypersensitivity, altered mucosal and immune function, gut microbiota, and/or central nervous system processing that cannot be attributed to another medical condition after appropriate medical evaluation. Perhaps the best known FGID is irritable bowel syndrome (IBS) with a prevalence of 8% to 12% in children across the United States.
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