Table 1.

Main peer- reviewed papers used as source for FODMAP values

References	Analyzed food item/ product/ raw material	Analyzed value added in database	Food sampling/biological variation	Analytical method
[16] National Swedish Food Agency 2007–2013	One hundred and nineteen vegetables, cereal products and other food items	Fructose and lactose	Purchased in grocery chains, small food stores, and vegetable retailers and from casual trading area. • If possible a minimum of ten samples of each food item	• Gas- chromatographic method [17]. • Result presented in fresh weight g/100 g food item
[9] Muir et al.2007	Sixty vegetables and 43 fruits	Free fructose and fructan	Approximately 500 g (edible weight) of each food item from respectively five grocery stores and five green grocers, Australia, Melbourne	• Analyses made of pooled samples • Enzymatic analysis and spectrophotometry [18] • Triplicate analysis • Result presented in g/ 100 g “as eaten” in fresh weight
[10] Muir et al.2009	Forty-five vegetables and 41 fruits	Fructose, fructan	Approximately 500 g (edible weight) of each food item from each of five grocery stores and five green grocers, Australia, Melbourne	• Analyses made of pooled samples •HPLC with ELSD •Triplicate analysis •Result presented in g/ 100 g “as eaten” in fresh weight
[8] Biesiekierski et al. 2011	Fifty- five grains and cereals	Fructose, FOS (nystose, kestose). Total fructan, lactose, GOS (raffinose, stachyose) sugar polyols (sorbitol, mannitol)	Approximately 500 g (edible weight) of each food item from Supermarkets, market- places and health stores in Melbourne, Australia, One to 9 products/ brands of each food item, 500 g of each product edible weight	• Analyses made of pooled samples • HPLC • Total fructan via enzymatic analyses [19] • Result presented in g/ 100 g “as eaten” in fresh weight.
[20] Whelan et al.2011	Nine categories of bread	Fructan	Five brands of each bread category and 500 g of each category of bread from Supermarkets was pooled together to 2500 g	• Analyses made of pooled samples • Fructan via enzymatic and spectrophotometry method [18] Triplicate bread samples were extracted and analyzed in duplicates. • Result presented as content g/100 g fresh weight (‘as consumed’)
[13] Andersson et al.2009	Rye kernels and five kind of whole grain rye soft- and crispbread baked on one type of rye kernels	Fructan	Rye kernels 18 samples from an experimental field, Sweden	• Fructan via enzymatic and spectrophotometry method [18] • Result presented in dry weight • Duplicate analysis
[14] Haskå et al. 2008	Two cultivars of wheat grain and five milling fractions of the wheat	Fructan	Two cultivars, one sample conventionally and organically grown. One cultivar conventionally grown in Sweden	• Enzymatic [18] • Duplicate analysis • Result presented in dry weight
[21] Yao et al. 2014	Seventy-three food items	Sorbitol and mannitol	Five grocery stores, five green grocers, Australia Melbourne	• HPLC with ELSD • Triplicate analyses • Result presented in fresh weight

HPLC High performance liquid chromatography, ELSD Evaporative light scattering detection