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

International Journal of Food Sciences and Nutrition

Volumn 67, Issue 4, 2016, Pages 383-390

  Prichard, Rebeca ^a   Rossi, Megan ^a,b   Muir, Jane ^c   Yao, Ck ^c   Whelan, Kevin ^a   Lomer, Miranda ^a,b  

^a KING'S COLLEGE LONDON   (United Kingdom)

^b GUY'S AND ST THOMAS' NHS FOUNDATION TRUST   (United Kingdom)

^c MONASH UNIVERSITY   (Australia)

Author keywords

FODMAPs; fructooligosaccharides; fructose; galacto oligosaccharides; high performance liquid chromatography

Indexed keywords

DISACCHARIDE; FRUCTAN; MONOSACCHARIDE; OLIGOSACCHARIDE; RAFFINOSE; STACHYOSE; SUGAR ALCOHOL;

ASIAN CONTINENTAL ANCESTRY GROUP; BLACK PERSON; CARIBBEAN; DIET; DIETITIAN; ETHNOLOGY; FERMENTATION; FOOD ANALYSIS; HUMAN; INFORMATION PROCESSING; INTERNET; LOW CARBOHYDRATE DIET; METABOLISM; MINORITY GROUP; TRANSCULTURAL CARE; UNITED KINGDOM;

AFRICAN CONTINENTAL ANCESTRY GROUP; ASIAN CONTINENTAL ANCESTRY GROUP; CARIBBEAN REGION; CULTURALLY COMPETENT CARE; DIET; DIET SURVEYS; DIET, CARBOHYDRATE-RESTRICTED; DISACCHARIDES; FERMENTATION; FOCUS GROUPS; FOOD ANALYSIS; FRUCTANS; HUMANS; INTERNET; MINORITY GROUPS; MONOSACCHARIDES; NUTRITIONISTS; OLIGOSACCHARIDES; RAFFINOSE; SUGAR ALCOHOLS; UNITED KINGDOM;

EID: 84961392767     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2016.1163328     Document Type: Article

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