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

Table 2 Mean intake of FODMAPs (95% confidence interwal) in four-day food records from 117 adults from the Swedish nationwide study Riksmaten. Mean values from previous studies are included for reference

FODMAP content (g/day)	Present study	Barret 2010 Australia [32]	Halmos 2014 Australia [33]	Anderson 2015 U.K [34]
Monosaccharides	30.7 (28.6–32.8)
Glucose	–	24.1	25.3	–
Fructose	15.2 (14.2–16.2)	19.8	19.2	–
Excess fructose^a	0	0	0	–
Total oligo- saccharides^b	3.89 (3.65–4.18)	3.62	3.5	–
Fructan	3.46 (3.24–3.68)	3.0	–	3.9
Galacto-oligosaccharides (GOS)	0.43 (0.39–0.47)	0.62	–	–
Lactose	14.2 (12.5–15.7)	17.7	11	–
Polyols	1.31 (1.03–1.57)	1.54	2.0	–
Total FODMAP^c	19.4	23	16.5	–

^a Fructose in excess of glucose is estimated using the monosaccharide content from the food records. The fructose content is subtracted. If glucose contant is higher than the fructose value the excess fructose value is 0
^b Total oligosaccharides = Galacto-oligosaccharides + fructans
^c Total FODMAPs = excess fructose + total oligosaccharides + lactose + polyols

ISSN: 2055-0928