Fermentable oligosaccharide, disaccharide, monosaccharide and polyol content of foods commonly consumed by ethnic minority groups in the United Kingdom

Rebeca Prichard, Megan Rossi, Jane Muir, Ck Yao, Kevin Whelan, Miranda Lomer

Research output: Contribution to journalArticleResearchpeer-review

17 Citations (Scopus)

Abstract

Dietary restriction of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) is an effective management approach for functional bowel disorders; however, its application is limited by the paucity of food composition data available for ethnic minority groups. The aim was to identify and measure the FODMAP content of these commonly consumed foods. According to their perceived importance to clinical practise, the top 20 ranked foods underwent FODMAP analysis using validated analytical techniques (total fructans, Megazyme hexokinase (HK) assay; all others, high-performance liquid chromatography (HPLC) with evaporative light scattering detectors). Of the 20 foods analysed, five were identified as significant sources of at least one FODMAP. Fructans and galacto-oligosaccharides were the major FODMAPs in these foods, including channa dal (0.13 g/100 g; 0.36 g/100 g), fenugreek seeds (1.11 g/100 g; 1.27 g/100 g), guava (0.41 g/100 g; not detected), karela (not detected; 1.12 g/100 g) and tamarind (2.35 g/100 g; 0.02 g/100 g). Broadening the availability of FODMAP composition data will increase the cultural application of low FODMAP dietary advice.

Original languageEnglish
Pages (from-to)383-390
Number of pages8
JournalInternational Journal of Food Sciences and Nutrition
Volume67
Issue number4
DOIs
Publication statusPublished - 18 May 2016

Keywords

  • FODMAPs
  • fructooligosaccharides
  • fructose
  • galacto-oligosaccharides
  • high-performance liquid chromatography

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