RESUMO

We analyzed the fermentable oligosaccharide, disaccharide, monosaccharide, and polyols (FODMAP) content of several foods potentially low in FODMAP which are commonly consumed by children. We determined that several processed foods (eg, gluten-free baked products) had unlabeled FODMAP content. Determining FODMAP content within foods distributed in the US may support educational and dietary interventions.

Assuntos

Carboidratos da Dieta/análise , Dissacarídeos/análise , Monossacarídeos/análise , Valor Nutritivo , Oligossacarídeos/análise , Álcoois Açúcares/análise , Criança , Rotulagem de Alimentos , Humanos , Síndrome do Intestino Irritável/etiologia , Síndrome do Intestino Irritável/prevenção & controle , Estados Unidos