Año 2023 / Volumen 115 / Número 7
Revisión
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,

Resumen
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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Bibliografía
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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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Ficha Técnica

Recibido: 20/11/2021

Aceptado: 28/01/2022

Prepublicado: 01/02/2022

Publicado: 06/07/2023

Tiempo de revisión del artículo: 61 días

Tiempo de prepublicación: 73 días

Tiempo de edición del artículo: 593 días


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