Fermentable short chain carbohydrate (FODMAP) content of common plant-based foods and processed foods suitable for vegetarian- and vegan-based eating patterns.

Caroline J TuckE LyA BogatyrevI CostetsouP GibsonJ BarrettJ Muir

Published in: Journal of human nutrition and dietetics : the official journal of the British Dietetic Association (2018)

The present study provides a greater FODMAP composition knowledge of plant-based foods that can now be applied to the dietetic management of vegetarians/vegans requiring a low FODMAP diet. Food processing lowered the FODMAP content of foods, thereby increasing options for patients following a low FODMAP diet.

Keyphrases

irritable bowel syndrome
weight loss
physical activity
end stage renal disease
ejection fraction
newly diagnosed
healthcare
chronic kidney disease
prognostic factors
peritoneal dialysis
risk assessment
patient reported outcomes