Table 3.

Intake of high- and low-FODMAP foods

	FC group	IBS-C group	P value
High-FODMAP foods
Milk/yogurt	4 (3–5)	4 (2–5)	0.253
Ripe cheese (gorgonzola, blue cheese)	2 (1–3)	2 (1–2)	0.141
Apples, pears, apricots, watermelon, dried fruit	3 (2–4)	2 (2–4)	< 0.001*
Bread (wheat, rye)	4 (3–5)	4 (3–4)	0.050*
Pasta	3 (2–4)	3 (2–4)	0.700
Beans	4 (3–4)	3 (2–4)	0.253
Pistachios, cashew nuts	2 (2–3)	2 (2–3)	0.364
Ketchup, dressing	3 (2–4)	4 (3–4)	0.630
Soda drinks, high fructose syrup, honey	2 (2–3)	2 (2–3)	0.095
Instant coffee	4 (2–5)	4 (2–5)	0.631
Xylitol gum	2 (1–3)	2 (1–3)	0.961
Boil-in-the-bag prepared foods (isomerized sugar)	3 (2–3)	3 (2–4)	0.011*
Low-FODMAP foods
Hard cheese	2 (1–3)	2 (1–3)	0.016*
Mandarins, bananas, strawberries	3 (2–4)	3 (2–4)	0.022*
Spinach, carrots, potatoes	4 (3–4)	3 (2–4)	0.040*
Rice, cereals	4 (4–5)	4 (4–5)	0.516
Refined sugar	4 (2–4)	4 (3–4)	0.769

Data are expressed median (inter quartile range)

P value: Mann–Whitney U test, *P < 0.05