Year 2023 / Volume 115 / Number 7
Review
Existing differences between available lists of FODMAP-containing foods

374-384

DOI: 10.17235/reed.2022.8463/2021

Ismael San Mauro Martín, Elena Garicano Vilar, Sara López Oliva, Sara Sanz Rojo,

Abstract
Background and aim: reduced intake of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) is useful to treat functional gastrointestinal disorders. However, there is no consensus on which foods should be included in the FODMAP list as FODMAP profile characterization is lacking for many different foods. This study aimed to emphasize the need for a unified FODMAP list to prevent patient confusion. We hypothesized that FODMAP lists do not include all products that may contain high levels of FODMAPs. Methods: PubMed, ScienceDirect, Scielo, and Cochrane were searched to identify food composition tables, reviews, food analysis publications, laboratory analyses, and clinical trials containing FODMAP lists. Results: of 1,308 articles identified, 10 were selected; 22.6 % of the 204 foods listed were classified differently among studies. This included almonds, avocados, banana, broccoli, soft cheese, eggplant, and walnuts. Nutritional guidance may be taken from existing FODMAP-related literature, but the information given is not always consistent. Conclusion: Unvarying lists of low FODMAP foods should be compiled to provide patients with accurate information on FODMAP dieting.
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San Mauro Martín I, Garicano Vilar E, López Oliva S, Sanz Rojo S. Existing differences between available lists of FODMAP-containing foods. 8463/2021


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Publication history

Received: 20/11/2021

Accepted: 28/01/2022

Online First: 01/02/2022

Published: 06/07/2023

Article revision time: 61 days

Article Online First time: 73 days

Article editing time: 593 days


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