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

ConclusionsThe 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.

Source: Journal of Human Nutrition and Dietetics - February 23, 2018 Category: Nutrition Authors: C. Tuck, E. Ly, A. Bogatyrev, I. Costetsou, P. Gibson, J. Barrett, J. Muir Tags: Research Paper Source Type: research