{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,2]],"date-time":"2026-01-02T13:34:37Z","timestamp":1767360877973,"version":"3.48.0"},"reference-count":0,"publisher":"Cambridge University Press (CUP)","issue":"9","license":[{"start":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T00:00:00Z","timestamp":1759968000000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["cambridge.org"],"crossmark-restriction":true},"short-container-title":["Br J Nutr"],"published-print":{"date-parts":[[2025,11,14]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    A diet low in fermentable carbohydrates, oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP) has been described as an effective nutritional approach in irritable bowel syndrome. There has been an increased demand for gluten- and lactose-free foodstuffs in the last few years, which are associated with gastrointestinal symptoms and are consumed by patients with gastrointestinal disease. This study aims to estimate the FODMAP content of industrial pre-packaged food products containing the \u2018gluten-free\u2019 and \u2018lactose-free\u2019 claims. The ingredient lists of the foodstuffs from a Portuguese food retail chain were verified and classified according to their estimated FODMAP content as \u2018low\u2019 and \u2018high\u2019, using as a reference the FODMAP cutoff values and the serving sizes established by the Monash University App. Descriptive statistics and the Pearson\n                    <jats:italic>\u03c7<\/jats:italic>\n                    <jats:sup>2<\/jats:sup>\n                    test were applied. From the 436 eligible products identified, most were classified as \u2018low\u2019 (53\u00b70 %,\n                    <jats:italic>n<\/jats:italic>\n                    231), 24\u00b73 % (\n                    <jats:italic>n<\/jats:italic>\n                    106) were classified as \u2018high\u2019 and 22\u00b77 % (\n                    <jats:italic>n<\/jats:italic>\n                    99) were classified as having \u2018unknown\u2019 FODMAP content. \u2018High FODMAP\u2019 products accounted for 12\u00b72 % of those with \u2018lactose-free\u2019 claims and 31\u00b76 % of those with \u2018gluten-free\u2019 claims. The \u2018ready meals\u2019 and \u2018sauces, dressings, creams and soups\u2019 were the food categories with the highest proportion of products with high FODMAP sources. This study showed that approximately a quarter of pre-packaged industrial foods targeted to gastrointestinal pathologies are high in FODMAP. The nutritional information on the label should be more specific, enabling more accurate dosing of FODMAP contents in foodstuffs and the establishment of the recommended serving sizes.\n                  <\/jats:p>","DOI":"10.1017\/s000711452510528x","type":"journal-article","created":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T02:46:04Z","timestamp":1759977964000},"page":"727-732","update-policy":"https:\/\/doi.org\/10.1017\/policypage","source":"Crossref","is-referenced-by-count":0,"title":["Pre-packaged food targeted to gastrointestinal pathologies: are they low in FODMAP?"],"prefix":"10.1017","volume":"134","author":[{"ORCID":"https:\/\/orcid.org\/0009-0000-8570-2009","authenticated-orcid":false,"given":"Sara","family":"Barreirinhas","sequence":"first","affiliation":[{"id":[{"id":"https:\/\/ror.org\/043pwc612","id-type":"ROR","asserted-by":"publisher"}],"name":"Universidade do Porto"},{"name":"Universidade do Porto"}]},{"given":"Carla","family":"Almeida","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/043pwc612","id-type":"ROR","asserted-by":"publisher"}],"name":"Universidade do Porto"},{"name":"EPIUnit \u2013 Instituto de Sa\u00fade P\u00fablica da Universidade do Porto"},{"name":"Laborat\u00f3rio para a Investiga\u00e7\u00e3o Integrativa e Translacional em Sa\u00fade Populacional (ITR)"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1686-3850","authenticated-orcid":false,"given":"Susana","family":"Casal","sequence":"additional","affiliation":[{"name":"Universidade do Porto"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6310-4956","authenticated-orcid":false,"given":"Patr\u00edcia","family":"Padr\u00e3o","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/043pwc612","id-type":"ROR","asserted-by":"publisher"}],"name":"Universidade do Porto"},{"name":"EPIUnit \u2013 Instituto de Sa\u00fade P\u00fablica da Universidade do Porto"},{"name":"Laborat\u00f3rio para a Investiga\u00e7\u00e3o Integrativa e Translacional em Sa\u00fade Populacional (ITR)"}]}],"member":"56","published-online":{"date-parts":[[2025,10,9]]},"container-title":["British Journal of Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.cambridge.org\/core\/services\/aop-cambridge-core\/content\/view\/S000711452510528X","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,1,2]],"date-time":"2026-01-02T13:30:49Z","timestamp":1767360649000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.cambridge.org\/core\/product\/identifier\/S000711452510528X\/type\/journal_article"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,10,9]]},"references-count":0,"journal-issue":{"issue":"9","published-print":{"date-parts":[[2025,11,14]]}},"alternative-id":["S000711452510528X"],"URL":"https:\/\/doi.org\/10.1017\/s000711452510528x","relation":{},"ISSN":["0007-1145","1475-2662"],"issn-type":[{"type":"print","value":"0007-1145"},{"type":"electronic","value":"1475-2662"}],"subject":[],"published":{"date-parts":[[2025,10,9]]},"assertion":[{"value":"\u00a9 The Author(s), 2025. Published by Cambridge University Press on behalf of The Nutrition Society","name":"copyright","label":"Copyright","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}},{"value":"This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (https:\/\/creativecommons.org\/licenses\/by\/4.0\/), which permits unrestricted re-use, distribution and reproduction, provided the original article is properly cited.","name":"license","label":"License","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}},{"value":"This content has been made available to all.","name":"free","label":"Free to read"}]}}