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FODMAPs: food composition, defining cutoff values and international application.
J Gastroenterol Hepatol 2017; 32 Suppl 1:53-61JG

Abstract

The low-FODMAP diet is a new dietary therapy for the management of irritable bowel syndrome that is gaining in popularity around the world. Developing the low-FODMAP diet required not only extensive food composition data but also the establishment of "cutoff values" to classify foods as low-FODMAP. These cutoff values relate to each particular FODMAP present in a food, including oligosaccharides (fructans and galacto-oligosaccharides), sugar polyols (mannitol and sorbitol), lactose, and fructose in excess of glucose. Cutoff values were derived by considering the FODMAP levels in typical serving sizes of foods that commonly trigger symptoms in individuals with irritable bowel syndrome, as well as foods that were generally well tolerated. The reliability of these FODMAP cutoff values has been tested in a number of dietary studies. The development of the techniques to quantify the FODMAP content of foods has greatly advanced our understanding of food composition. FODMAP composition is affected by food processing techniques and ingredient selection. In the USA, the use of high-fructose corn syrups may contribute to the higher FODMAP levels detected (via excess fructose) in some processed foods. Because food processing techniques and ingredients can vary between countries, more comprehensive food composition data are needed for this diet to be more easily implemented internationally.

Authors+Show Affiliations

Department of Gastroenterology, Central Clinical School, The Alfred Centre, Monash University, Melbourne, Victoria, Australia.Department of Gastroenterology, Central Clinical School, The Alfred Centre, Monash University, Melbourne, Victoria, Australia.Kate Scarlata Nutrition Consulting, Medway, Massachusetts, USA.GI Nutrition Inc, Portland, Maine, USA.Department of Gastroenterology, Central Clinical School, The Alfred Centre, Monash University, Melbourne, Victoria, Australia.Department of Gastroenterology, Central Clinical School, The Alfred Centre, Monash University, Melbourne, Victoria, Australia.

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

28244665

Citation

Varney, Jane, et al. "FODMAPs: Food Composition, Defining Cutoff Values and International Application." Journal of Gastroenterology and Hepatology, vol. 32 Suppl 1, 2017, pp. 53-61.
Varney J, Barrett J, Scarlata K, et al. FODMAPs: food composition, defining cutoff values and international application. J Gastroenterol Hepatol. 2017;32 Suppl 1:53-61.
Varney, J., Barrett, J., Scarlata, K., Catsos, P., Gibson, P. R., & Muir, J. G. (2017). FODMAPs: food composition, defining cutoff values and international application. Journal of Gastroenterology and Hepatology, 32 Suppl 1, pp. 53-61. doi:10.1111/jgh.13698.
Varney J, et al. FODMAPs: Food Composition, Defining Cutoff Values and International Application. J Gastroenterol Hepatol. 2017;32 Suppl 1:53-61. PubMed PMID: 28244665.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - FODMAPs: food composition, defining cutoff values and international application. AU - Varney,Jane, AU - Barrett,Jacqueline, AU - Scarlata,Kate, AU - Catsos,Patsy, AU - Gibson,Peter R, AU - Muir,Jane G, PY - 2016/12/09/accepted PY - 2017/3/1/entrez PY - 2017/3/1/pubmed PY - 2017/8/11/medline KW - carbohydrates KW - diet KW - food analysis KW - fructans KW - fructose KW - galacto-oligosaccharides KW - irritable bowel syndrome KW - low FODMAP cut-off levels KW - smartphone application KW - sugar polyols SP - 53 EP - 61 JF - Journal of gastroenterology and hepatology JO - J. Gastroenterol. Hepatol. VL - 32 Suppl 1 N2 - The low-FODMAP diet is a new dietary therapy for the management of irritable bowel syndrome that is gaining in popularity around the world. Developing the low-FODMAP diet required not only extensive food composition data but also the establishment of "cutoff values" to classify foods as low-FODMAP. These cutoff values relate to each particular FODMAP present in a food, including oligosaccharides (fructans and galacto-oligosaccharides), sugar polyols (mannitol and sorbitol), lactose, and fructose in excess of glucose. Cutoff values were derived by considering the FODMAP levels in typical serving sizes of foods that commonly trigger symptoms in individuals with irritable bowel syndrome, as well as foods that were generally well tolerated. The reliability of these FODMAP cutoff values has been tested in a number of dietary studies. The development of the techniques to quantify the FODMAP content of foods has greatly advanced our understanding of food composition. FODMAP composition is affected by food processing techniques and ingredient selection. In the USA, the use of high-fructose corn syrups may contribute to the higher FODMAP levels detected (via excess fructose) in some processed foods. Because food processing techniques and ingredients can vary between countries, more comprehensive food composition data are needed for this diet to be more easily implemented internationally. SN - 1440-1746 UR - https://www.unboundmedicine.com/medline/citation/28244665/FODMAPs:_food_composition_defining_cutoff_values_and_international_application_ L2 - https://doi.org/10.1111/jgh.13698 DB - PRIME DP - Unbound Medicine ER -