Fermentable short chain carbohydrate (FODMAP) content of common plant-based foods and processed foods suitable for vegetarian- and vegan-based eating patterns

Journal of Human Nutrition and Dietetics

Volumn 31, Issue 3, 2018, Pages 422-435

  Tuck, C ^a   Ly, E ^a   Bogatyrev, A ^a   Costetsou, I ^a   Gibson, P ^a   Barrett, J ^a   Muir, J ^a  

^a MONASH UNIVERSITY   (Australia)

Author keywords

carbohydrates; fermentable carbohydrates; fermentable short chain carbohydrates; irritable bowel syndrome; vegan; vegetarian

Indexed keywords

CARBOHYDRATE DIET; CHEMISTRY; EDIBLE PLANT; FERMENTATION; FOOD HANDLING; HUMAN; IRRITABLE COLON; LOW CARBOHYDRATE DIET; PROCEDURES; VEGETARIAN DIET;

DIET, CARBOHYDRATE-RESTRICTED; DIET, VEGETARIAN; DIETARY CARBOHYDRATES; FERMENTATION; FOOD HANDLING; HUMANS; IRRITABLE BOWEL SYNDROME; PLANTS, EDIBLE;

EID: 85042352141     PISSN: 09523871     EISSN: 1365277X     Source Type: Journal    
DOI: 10.1111/jhn.12546     Document Type: Article

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