Clinical effectiveness of adding probiotics to a low FODMAP diet: Randomized double-blind placebo-controlled study

Table 1 Content of low fermentable oligo, di- and monosaccharides and polyols diet recommended for patients

Energy	1600-2000 kcal/d
Protein	75 -90 g/d
Fat	75-85 g/d
Carbohydrate	186-240 g/d
Starch	120-25 g/d
Sugars	50 -75 g/d
Non-starch polysaccharide	13–16 g/d
Total FODMAPs1	9.0-9.6 g/d
Fructans	2.5-3.5 g/d
GOS	0.8-1.4 g/d
Lactose	4.3-4.5 g/d
Total fructose	12.7-5.9 g/d
Excess fructose	1.9-2.0 g/d
Sorbitol	0.3-0.5 g/d
Mannitol	0.1 -0.2 g/d

¹Total fermentable oligo, di- and monosaccharides and polyols (FODMAPs) are calculated as the sum of individual carbohydrates including excess fructose (not total fructose). Data are mean total and individual FODMAPs (g/d), energy (kcal/d) and nutrient intake (g/d). FODMAPs: Fermentable oligo, di- and monosaccharides and polyols; GOS: Galacto-oligosaccharides.