Fig. 1From: 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 dataFlowchart describing the process of assigning values to the database. FODMAP=Fermentable-oligo-di-monosaccharides and polyols, GOS = galacto–oligosaccharidesBack to article page