Table 1.
Content of low fermentable oligo, di- and monosaccharides and polyols diet recommended for patients
| Energy | 1600-2000 kcal/d |
| Protein | 75 -90 g/d |
| Fat | 75-85 g/d |
| Carbohydrate | 186-240 g/d |
| Starch | 120-25 g/d |
| Sugars | 50 -75 g/d |
| Non-starch polysaccharide | 13–16 g/d |
| Total FODMAPs1 | 9.0-9.6 g/d |
| Fructans | 2.5-3.5 g/d |
| GOS | 0.8-1.4 g/d |
| Lactose | 4.3-4.5 g/d |
| Total fructose | 12.7-5.9 g/d |
| Excess fructose | 1.9-2.0 g/d |
| Sorbitol | 0.3-0.5 g/d |
| Mannitol | 0.1 -0.2 g/d |
1
Total fermentable oligo, di- and monosaccharides and polyols (FODMAPs) are calculated as the sum of individual carbohydrates including excess fructose (not total fructose). Data are mean total and individual FODMAPs (g/d), energy (kcal/d) and nutrient intake (g/d). FODMAPs: Fermentable oligo, di- and monosaccharides and polyols; GOS: Galacto-oligosaccharides.