Table 1.

The main food sources of FODMAPs. FODMAP: fermentable oligosaccharides, disaccharides, monosaccharides, and polyols.

Categories of FODMAPs	Main Food Sources
Oligosaccharides: Fructo-oligosaccharides (FOS) Galacto-oligosaccharides (GOS)	wheat products (bread/pasta/breakfast cereals), some vegetables (e.g., onion, garlic, artichoke, beetroot) Legumes: chickpeas, soybeans, lentils, red kidney beans
Disaccharides: Lactose Monosaccharides: Fructose Polyols: Sorbitol Mannitol Lactitol, xylitol, erythritol, maltitol	dairy products such as milk, soft cheeses, yogurt, ice-cream, sweetened condensed milk apples, pears, watermelon, mango, honey, corn syrup apples, pears, blackberries, sugar-free gum mushroom, cauliflower, sugar-free gums sugar-free gum