Sources

Our team conducts detailed research, cross-references multiple sources, and synthesizes information to provide content that is both accurate and easy to understand. We use only credible and recognized references.

Monash University

Monash University, the creator of the FODMAP diet, is a foundational source. We rely on their website, blog, and social media platforms, as well as scientific publications from leading researchers such as Peter Gibson, Susan Shepherd, Jane Muir, Jacqueline Barrett, and Emma Halmos. Their social media accounts (e.g., Facebook, Twitter) are also valuable for staying updated.

Global Research

Monash is not the only organization testing FODMAP content. Our team incorporates findings from scientific studies and institutions worldwide. While not every study covers all FODMAPs, some examine fructans in specific ingredients, while others focus on GOS, polyols, or lactose. This broad scope enhances our understanding of FODMAP levels across various foods.

National Food Databases

We use national food composition databases, including FoodData Central (USDA, USA) and others from around the world. These databases provide nutritional profiles of foods, including carbohydrate levels, which help us assess FODMAP content.

Chemical Structure Analysis

We analyze chemical structures using platforms like PubChem to confirm the presence or absence of FODMAPs in certain ingredients. For example, compounds such as betaine and coenzyme Q10, found in supplements and beverages, are not carbohydrates and therefore do not contain FODMAPs.

Expert Opinions

To ensure accuracy, we consult with chemists, pharmacists, dietitians, gastroenterologists, and allergists. Their expertise enriches our content and ensures reliability.

Product-Specific Inquiries

We also contact customer service teams of agri-food companies to obtain detailed information about the composition of specific products.