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.