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

BACKGROUND: 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 F...

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Detalles Bibliográficos
Autores principales: Liljebo, Therese, Störsrud, Stine, Andreasson, Anna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7499970/
https://www.ncbi.nlm.nih.gov/pubmed/32963797
http://dx.doi.org/10.1186/s40795-020-00374-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7499970/
https://www.ncbi.nlm.nih.gov/pubmed/32963797
http://dx.doi.org/10.1186/s40795-020-00374-3

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