Presence of Fermentable Oligo-, Di-, Monosaccharides, and Polyols (FODMAPs) in commonly eaten foods: Extension of a database to indicate dietary FODMAP content and calculation of intake in the general population from food diary data

Abstract excerpt

<title>Abstract</title> <p><bold>Background:</bold> FODMAPs (Fermentable Oligo-, Di-, Monosaccharides And Polyols) are known for their health benefits but their fermentation may trigger gastrointestinal symptoms and a low-FODMAP diet is a commonly used intervention for functional gastrointestinal disorders. The use of direct measures of FODMAP is labor intensive and expensive and to facilitate the assessment of F...

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• Cannabis and Cannabinoid Research
• Diet and metabolism studies
• Diet, Metabolism, and Disease
• Gut microbiota and health
• Microbial Metabolites in Food Biotechnology
• Nutrition, Genetics, and Disease
• Nutritional Studies and Diet

Identifiers and source

Literature Corpus work

07ea9cf7-081d-5a21-b362-00a1a87e0674

DOI

10.21203/rs.3.rs-35912/v2