Year 2023 / Volume 115 / Number 6
Letter
Interpreting FODMAP content of foods in clinical practice

337-338

DOI: 10.17235/reed.2022.9196/2022

Jane Varney, Peter Gibson, Jane Muir,

Abstract
The article by San Mauro Martin et al raises the important issue of discrepancies in the FODMAP food-composition data published by various sources. The Table compiled by Martin et al provided no indication of serving size, so it is not clear whether the discrepancies reflect true differences in FODMAP content, or simply differences in FODMAP ratings arising from differences in the selected serving size and/or cut-off criteria for high or low content.
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References
1. San Mauro Martín I, Garicano Vilar E, López Oliva S, et al. Existing differences between available lists of FODMAP containing foods. Rev Esp Enferm Dig 2022.
2. Varney J, Barrett J, Scarlata K, et al. FODMAPs: food composition, defining cutoff values and international application. J Gastroenterol Hepatol 2017;32 Suppl 1:53-61.
3. Muir JG, Rose R, Rosella O, et al. Measurement of short-chain carbohydrates in common Australian vegetables and fruits by high-performance liquid chromatography (HPLC). J Agric Food Chem 2009;57:554-65.
4. Monash FODMAP 2022, Monash FODMAP website, Monash University, accessed 9 Sept 2022, https://www.monashfodmap.com/ibs-central/i-have-ibs/get-the-app/.
5. Sultan N, Varney JE, Halmos EP, et al. How to Implement the 3-Phase FODMAP Diet Into Gastroenterological Practice. J Neurogastroenterol Motil 2022;28:343-356.
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Varney J, Gibson P, Muir J. Interpreting FODMAP content of foods in clinical practice. 9196/2022


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Publication history

Received: 09/09/2022

Accepted: 24/10/2022

Online First: 10/11/2022

Published: 06/06/2023

Article Online First time: 62 days

Article editing time: 270 days


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