Table 2.

Examples of food high in FODMAPs and suitable low FODMAP alternatives

Types of sugars	High FODMAPs food	Low FODMAP alternatives
Oligosaccharides	FOS Grains: wheat-, rye-, and barley-based products Vegetables: onion, garlic, artichokes, leeks, beetroot, and savoy cabbage Fruits: watermelon, peaches, persimmon, prunes, nectarines and most dried fruit GOS Legumes: red kidney beans, baked beans, and soya beans Vegetables: beetroot and peas	Fruit: banana, most berries (except boysenberries and blackberries), grapes, lemon, lime, mandarin, orange, kiwi fruit, pineapple, passion fruit, and rhubarb Vegetables: capsicum, bok choy, green beans, parsnip, silverbeet, cucumber, carrots, celery, eggplant, lettuce, potatoes, yams, tomatoes, and zucchini Grains: wheat-free grains/flour, gluten-free bread or cereal products, and quinoa
Disaccharides	Lactose Dairy products: cows/goat milk, and yoghurt	Dairy products: lactose-free, almond or rice-based milk, yoghurt and ice cream, hard cheese, feta and cottage cheese
Monosaccharides	Fructose (in excess of glucose) Fruits: apples, pears, watermelon, mango, cherries, boysenberries and fruit juice from high-fructose foods Honey Sweeteners: high-fructose corn syrup Vegetable: asparagus and snap peas	Fruit: banana, grapes, honeydew, melon, kiwifruit, lemon, lime, mandarin, orange, passionfruit, paw paw, and most berries (except boysenberries and blackberries) Sweeteners: maple syrup and golden syrup
Polyols	Sorbitol Fruit: apples, pears, avocado, apricots, blackberries, nectarines, peaches, plums, prunes, and watermelon Mannitol Vegetables: sweet potato, mushrooms, cauliflower, and snow peas	Sweeteners: Maple syrup, and sugar (sucrose) Fruits: banana, grape, honeydew, melon, kiwifruit, lemon, mandarin, orange, passionfruit, and paw paw

Notes: Data from Monash University. Low FODMAP Diet Application. Available at: http://www.med.monash.edu/cecs/gastro/fodmap/. Android version accessed August 26, 2015.72

Abbreviations: FODMAP, fermentable oligosaccharide, disaccharide, monosaccharide, and polyols; FOS, fructo-oligosaccharides; GOS, galacto-oligosaccharides.