Some Common Food Sources of FODMAPs | |||||
| FOOD TYPE | FREE FRUCTOSE | LACTOSE | FRUCTANS | GALACTO-OLIGOSACCHARIDES | POLYOLS |
|---|---|---|---|---|---|
| Fruits | Apple, cherry, mango, pear, watermelon | Peach, persimmon, watermelon | Apple, apricot, pear, avocado, blackberries, cherry, nectarine, plum, prune | ||
| Vegetables | Asparagus, artichokes, sugar snap peas | Artichokes, beetroot, Brussels sprout, chicory, fennel, garlic, leek, onion, peas | Cauliflower, mushroom, snow peas | ||
| Grains and cereals | Wheat, rye, barley | ||||
| Nuts and seeds | Pistachios | ||||
| Milk and milk products | Milk, yogurt, ice cream, custard, soft cheeses | ||||
| Legumes | Legumes, lentils, chickpeas | Legumes, chickpeas, lentils | |||
| Other | Honey, high-fructose corn syrup | Chicory drinks | |||
| Food additives | Inulin, FOS | Sorbitol, mannitol, maltitol, xylitol, isomalt | |||
Abbreviations: FODMAPs, fermentable oligosaccharides, disaccharides, monosaccharides, and polyols; FOS, fructo-oligosaccharides.
Source: Adapted from Gibson PR et al: Food choice as a key management strategy for functional gastrointestinal symptoms. Am J Gastroenterol 107:657, 2012.