Table 4.
Food sources of fermentable oligosaccharides, disaccharides, monosaccharides and polyols[44]
| High FODMAP food source | Low-FODMAP food source | |
| Excess fructose | Fruits (apples, pears, nashi pears, clingstone peaches, mango, sugar snap peas, watermelon, tinned fruit in natural juice) | Fruit (banana, blueberry, carambola, durian, grapefruit, grape, honeydew melon, kiwifruit, lemon, lime, mandarin, orange, passionfruit, paw paw, raspberry, rockmelon, strawberry, tangelo) |
| Honey | Honey substitutes (maple syrup, golden syrup) | |
| Sweeteners (fructose) | Sweeteners (any except polyols) | |
| Lactose oligosaccharides | ||
| Milk (cow, goat and sheep) | Milk (lactose-free, rice milk) | |
| Ice cream | Cheese (hard cheeses, camembert) | |
| Yoghurt | Yoghurt (lactose-free) | |
| Soft cheeses | Ice cream substitutes (gelati, sorbet) | |
| Polyols | Butter | |
| Vegetables (artichokes, asparagus, beetroot, Brussels sprout, broccoli, cabbage, fennel, garlic, leeks, okra, onions, peas, shallots) | Vegetables (bamboo shoots, bokchoy, carrot, celery, capsicum, choko, choy sum, corn, eggplant, green beans, lettuce, chives, parsnip, pumpkin, silverbeet, spring onion, tomato) | |
| Cereals (wheat and rye when eaten in large amounts) | Onion/garlic substitutes (garlic-infused oil) | |
| Legumes (chickpeas, lentils, red kidney beans, baked beans) | Cereals (gluten-free and spelt bread/cereal products) | |
| Fruits (watermelon, custard apple, white peaches, rambutan, persimmon) | ||
| Fructans and/or galactans | Fruits (apples, apricots, cherries, longon, lychee, nashi pears, nectarine, pears, peaches, plums, prunes, watermelon) | Fruits (banana, blueberry, carambola, durian, grapefruit, grape, honeydew melon, kiwifruit, lemon, lime, mandarin, orange, passionfruit, paw paw, raspberry, rockmelon) |
| Vegetables (avocado, cauliflower, mushrooms, snow peas) | Sweeteners (sucrose, glucose) | |
| Sweeteners (sorbitol, mannitol, xylitol, maltitol, isomalt |