Low fermentable oligosaccharides, disaccharides, monosaccharides, and polyols diet in children

Table 1 Examples of high and low fermentable oligosaccharides, disaccharides, monosaccharides, and polyols food commonly consumed by children

Food type	High-FODMAP content	Low-FODMAP content
Vegetables	Green peas, leek, mushrooms, cauliflower	Eggplant, green beans, capsicum, carrot, cucumber, lettuce, potato, tomato, zucchini
Fruits	Apples, cherries, dried fruit, mango, nectarines, peaches, pears, plums, watermelon	Cantaloupe, grapes, kiwi (green), mandarin, orange, pineapple, strawberries
Dairy and alternatives	Cow’s milk, ice cream, yoghurt	Feta cheese, hard cheeses, lactose-free milk
Protein	Most legumes/pulses, some marinated meats/poultry/seafood, some processed meats	Eggs, plain cooked meats/poultry/seafood
Breads and cereals	Wheat/rye/barley-based breads, breakfast cereals, biscuits and snack products	Corn flakes, oats, quinoa flakes, quinoa/rice/corn pasta, rice cakes
Sugars/sweeteners and confectionary	honey	Dark chocolate, maple syrup, rice malt syrup, table sugar
Nuts and seeds	Cashews, pistachios	Macadamias, peanuts, pumpkin seeds, walnuts

FODMAP: Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols.