An Analysis of FODMAP Intake and Common Dietary Sources in the Irish Population

Sophie Ree, Technological University DublinFollow
Farzana H. Ieha, Technological University DublinFollow
Breige McNulty, University College DublinFollow
Janette Walton, Munster Technological UniversityFollow
Suzanne L. Doyle, Technological University DublinFollow

Author ORCID Identifier

0000-0002-6887-0446

Abstract

Background/Objectives: Fermentable Oligosaccharides Disaccharides Monosaccharides and Polyols (FODMAPs) are a group of short chain carbohydrates that are poorly absorbed in the small intestine and can lead to gastrointestinal discomfort in sensitive individuals, particularly in those with irritable bowel syndrome (IBS). First-line treatment of IBS is a low FODMAP diet. However, little is known regarding FODMAP intake and the commonly consumed high FODMAP foods in the Irish population. This study aimed to investigate the FODMAP content of foods commonly consumed in the Irish diet.

Subjects/Methods: This study conducted a retrospective analysis of the 2011 National Adult Nutrition Survey (n=1500 adults, 4-day food diaries). A total of 129,893 food entries were systematically refined to 399 commonly consumed carbohydrate containing foods. FODMAP values (excess fructose, polyols, total galacto-oligosaccharides, lactose, total fructo-oligosaccharides and fructans) were assigned from existing literature and food composition databases.

Results: The mean total daily FODMAP intake in the Irish population was estimated at 24.50g/day, which is higher than other reported populations. Lactose contributed the highest intake (16.28g/day, 66.46%), followed by excess fructose (3.58g/day, 14.62%). The top 50 foods contributed 90.68% (22.22g) of the total FODMAP intake, with milk accounting for the highest proportion (38.81%). Dairy products accounted for 44.34% of total daily FODMAP intake, followed by fruits and fruit juices (12.72%) and mixed meals (11.27%).

Conclusion: This study provides a detailed analysis of FODMAP intake in the Irish population and the main dietary sources. Total FODMAP intakes and FODMAP sources are different than other populations, thus supporting the need for country specific tools for estimating FODMAP intake. These findings can be used to develop an Irish FODMAP food frequency questionnaire for use in clinical practice in the management of IBS.

Recommended Citation

Ree, Sophie; Ieha, Farzana H.; McNulty, Breige; Walton, Janette; and Doyle, Suzanne L. (2025) "An Analysis of FODMAP Intake and Common Dietary Sources in the Irish Population," SURE Journal: Science Undergraduate Research Experience Journal: Vol. 7: Iss. 2, Article 6.
Available at: https://arrow.tudublin.ie/sure_j/vol7/iss2/6