Abstract

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

Chumpitazi BP1, Lim J2, McMeans AR3, Shulman RJ4, Hamaker BR5. J Pediatr. 2018 Apr 26. pii: S0022-3476(18)30385-8. doi: 10.1016/j.jpeds.2018.03.038. [Epub ahead of print]
 
     

Author information

1 Department of Pediatrics, Baylor College of Medicine, Houston, TX.

2 Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN. Electronic address: chumpita@bcm.edu.

3 Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN.

4 Department of Pediatrics, Baylor College of Medicine, Houston, TX; Children's Nutrition Research Center, Houston, TX.

5 Children's Nutrition Research Center, Houston, TX.

Abstract

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.

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