Evaluation of FODMAP Carbohydrates Content in Selected Foods in the United States - 25/07/18
Doi : 10.1016/j.jpeds.2018.03.038
Bruno P. Chumpitazi, MD, MPH 1, **, Jongbin Lim, MS 2, * 
, Ann R. McMeans, MS, RD 2, Robert J. Shulman, MD 1, 3, Bruce R. Hamaker, PhD 3
, Ann R. McMeans, MS, RD 2, Robert J. Shulman, MD 1, 3, Bruce R. Hamaker, PhD 3 1 Department of Pediatrics, Baylor College of Medicine, Houston, TX
2 Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, IN
3 Children's Nutrition Research Center, Houston, TX
*Reprint requests: Bruno P. Chumpitazi, MD, MPH, 6701 Fannin St, Wallace Tower 1010.03, Houston, TX 77030.6701 Fannin StWallace Tower 1010.03HoustonTX77030
Abstract |
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.
Le texte complet de cet article est disponible en PDF.Keywords : irritable bowel syndrome, FODMAP, intolerance
Abbreviations : FODMAP, IBS
Plan
| Financial and/or intellectual support during the conduct of the study was provided by NIH K23 DK101688 (BPC) and P30 DK56338 which funds the Texas Medical Center Digestive Disease Center. The authors declare no conflicts of interest. |
© 2018
Elsevier Inc. Tous droits réservés.
Vol 199
P. 252-255 - août 2018 Retour au numéro
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