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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

From: 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

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 fructosea 0 0 0
Total oligo- saccharidesb 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 FODMAPc 19.4 23 16.5
  1. 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
  2. b Total oligosaccharides = Galacto-oligosaccharides + fructans
  3. c Total FODMAPs = excess fructose + total oligosaccharides + lactose + polyols