Updated on October 10, 2023.
The data are all established on a case-by-case basis, one food at a time.
We don’t use any algorithms. Food and FODMAPs are too complex to automate.
Our sources
- We rely on highly reliable sources, such as Monash University, which developed the FODMAP diet and has published extensive information on its website, blog and social networks. We also examine the scientific publications of its most prominent researchers, such as Peter Gibson, Susan Shepherd, Jane Muir, Jacqueline Barrett, Emma Halmos.
- Monash is far from the only institution that conducts tests on FODMAP levels. We also use data from worldwide research papers and leading institutions. If they did not test all FODMAPs, some focused on fructans, others on lactose, others on polyols and GOS.
- National food databases like FoodData Central (USDA), Ciqual (ANSES, France), Australian Food Composition Database (Australia) and more, allow us to analyze the nutritional composition of various ingredients. The data on the carbohydrate content — or the lack thereof — can help us better understand the FODMAP content, too.
- We consult a variety of books or blogs that we consider serious and reliable, written by doctors or recognized experts in FODMAPs, such as Kate Scarlata or Alana Scott.
- Regarding information on cheeses, the survey conducted is detailed and sourced here (in French).
- Chemists, pharmacists, dietitians, nutritionists, gastroenterologists and allergists are sometimes surveyed to help clarify the information or give relevant advice.
- The customer service departments of some agri-food companies for further details on their products are also consulted.
Trust index
On many product sheets you will find a “trust index” between 1 and 3. This is what it means:
- 1 = We are very confident in the verdict. We drew on very reliable sources such as the Monash University, books and reference sites on FODMAPS or leading health authorities.
- 2 = We have made deductions based on very reliable information. For example, a fresh sausage which contains 3 ingredients, all without any FODMAPs, we can confidently say is FODMAP-free.
- 3 = Deductions based on partial information, or recipe of the ingredient evaluated too likely to change according to regions or producers for our verdict to be definitive. You can follow this verdict, but take it with a grain of salt. In the exclusion phase (phase 1), we recommend avoiding products with a trust index of 3 as a precaution.
Probable FODMAP levels
Some foods show a probable FODMAP content when they haven’t been tested and their levels are unknown.
How Is This Information Established?
Once again, each food entry is evaluated individually, with everything assessed on a case-by-case basis using a wide range of sources.
For instance, we can find glucose and fructose levels in the Ciqual database from Anses, which helps identify potential excess fructose. Similarly, total polyols are also listed. While there’s no distinction between mannitol and sorbitol, this is still valuable information to determine whether a food is low or high in polyols, as was partially the case with truffles. In the Australian Food Composition Database, you can find sorbitol, mannitol, or inulin levels for some foods, for example.
For wheat-based products like pastries or cakes, Fodmapedia doesn’t take too many risks by suggesting that fructans and GOS are likely present, since wheat flour is rich in them. This is particularly helpful for beginners or for those who aren’t fully familiar with the composition of every specialty.
Overall, many reliable institutions worldwide have studied food composition—salsify’s high inulin content, for example, is well-documented, allowing us to deduce its likely richness in fructans (since inulin is a fructan).
Of course, this information should be taken with caution. If “fructans” is listed as a likely FODMAP, that doesn’t rule out the possibility of excess fructose or sorbitol as well. While there’s no way to confirm this without specific tests, it remains possible.
Displaying this type of information is unique and is the result of extensive research and Fodmapedia’s deep experience in analyzing food sources.
Starting point for ingredients
We didn’t start our research from scratch. Fodmapedia relied on the Canadian Nutrient File (2015), which is a database of foods created by Health Canada, a federal institution of the Canadian government.
This database has been used to list the ingredients, their common and scientific names, their categories (vegetables, fruits…), but it has been heavily reworked and edited.
Fodmapedia is not affiliated with Health Canada nor holds special authorization. The database can be used for free without charge.
A mistake?
Our goal is to be as current as possible. If a certain food should be updated, let us know, we will correct it if necessary.
