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Title: Evaluation of FODMAP carbohydrates content in selected foods in the United States

Author
item CHUMPITAZI, BRUNO - Baylor College Of Medicine
item LIM, JONGBIN - Purdue University
item MCMEANS, ANN - Purdue University
item SHULMAN, ROBERT - Children'S Nutrition Research Center (CNRC)
item HAMAKER, BRUCE - Children'S Nutrition Research Center (CNRC)

Submitted to: Journal of Pediatrics
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/15/2018
Publication Date: 4/26/2018
Citation: Chumpitazi, B.P., Lim, J., McMeans, A.R., Shulman, R.J., Hamaker, B.R. 2018. Evaluation of FODMAP carbohydrates content in selected foods in the United States. Journal of Pediatrics. https://doi.org/10.1016/j.jpeds.2018.03.038.
DOI: https://doi.org/10.1016/j.jpeds.2018.03.038

Interpretive Summary: The ingestion of certain carbohydrates can increase the risk that children (and adults) will get belly pain. Evidence suggests that carbohydrates that are poorly digested in the small intestine and pass into the large intestine (colon) where they are broken down (fermented) by gut bacteria are more likely to cause belly pain. These carbohydrates as a group are known as fermentable oligosaccharide, disaccharide, monosaccharide, and polyols (FODMAP). Most of the information about what foods contain FODMAPs come from studies in Australia. However, the types of foods eaten in the US can differ from those in Australia. To find out what foods contain FODMAPs in the US and how much they contain, we analyzed foods that children commonly eat. We discovered that it is not always possible to tell from the label if the food contains FODMAPs. This may explain why children may continue to have belly pain despite reading food labels and trying to avoid FODMAP-containing foods.

Technical Abstract: We analyzed the fermentable oligosaccharide, disaccharide, monosaccharide, and polyols (FODMAP) content of several foods potentially low in FODMAP which are commonly consumed by children. We determined that several processed foods (eg, gluten-free baked products) had unlabeled FODMAP content. Determining FODMAP content within foods distributed in the US may support educational and dietary interventions.