Low FODMAPs and gluten-free foods for irritable bowel syndrome treatment: Lights and shadows

Food Research International

Volumn 110, Issue , 2018, Pages 33-41

  Zannini, Emanuele ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

FODMAPs; Gluten free; IBS; Probiotics

Indexed keywords

CEREAL PRODUCTS;

ASSOCIATED FEATURE; DIETARY COMPONENTS; FODMAPS; GLUTEN-FREE; HEALTHCARE SERVICES; IRRITABLE BOWEL SYNDROMES; PROBIOTICS; TRIGGERING FACTORS;

FUNCTIONAL FOOD;

DISACCHARIDE; MONOSACCHARIDE; OLIGOSACCHARIDE;

CHEMISTRY; FERMENTATION; FOOD; FOOD GRAIN; GLUTEN FREE DIET; HUMAN; IRRITABLE COLON; PROCEDURES;

DIET, GLUTEN-FREE; DISACCHARIDES; EDIBLE GRAIN; FERMENTATION; FOODS, SPECIALIZED; HUMANS; IRRITABLE BOWEL SYNDROME; MONOSACCHARIDES; OLIGOSACCHARIDES;

EID: 85017441929     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.04.001     Document Type: Article

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