Fuentes científicas

Fuentes de los datos de composición

De aquí salen los gramos por 100 g de cada alimento. Los valores están elaborados a partir de estas fuentes: se combinan entre sí, se convierte peso seco a peso fresco y el exceso de fructosa se calcula restando la glucosa. Ninguna de estas instituciones participa en esta app ni la respalda.

• Anses. 2020. Table de composition nutritionnelle des aliments Ciqual

  ANSES (Francia) · Licence Ouverte / Open Licence (Etalab) · Licence Ouverte / Open Licence (Etalab) · 2026-08-24

  https://ciqual.anses.fr/

• Liljebo T, Störsrud S, Andreasson A (2020). Presence of Fermentable Oligo-, Di-, Monosaccharides, and Polyols (FODMAPs) in commonly eaten foods. BMC Nutrition 6:47

  BMC Nutrition · CC BY 4.0 · CC BY 4.0 · 2026-08-24

  https://doi.org/10.1186/s40795-020-00374-3

• Matias S, Perez-Junkera G, Martínez O, et al. (2024). FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products. Plant Foods Hum Nutr 79(2):545-550

  Plant Foods for Human Nutrition · CC BY 4.0 · CC BY 4.0 · 2026-08-24

  https://doi.org/10.1007/s11130-024-01177-8

• Australian Food Composition Database, Release 3 (2025)

  Food Standards Australia New Zealand · CC BY 4.0 · CC BY 4.0 · 2026-08-24

  https://www.foodstandards.gov.au/science-data/food-nutrient-databases/afcd

• McCance and Widdowson's The Composition of Foods Integrated Dataset (CoFID), 2021

  Public Health England. Contiene información del sector público bajo la Open Government Licence v3.0 · Open Government Licence v3.0 · Open Government Licence v3.0 · 2026-09-02

  https://www.gov.uk/government/publications/composition-of-foods-integrated-dataset-cofid

• Frida Food Data, version 5.5 (2023)

  National Food Institute, Technical University of Denmark · CC BY 4.0 · CC BY 4.0 · 2026-08-24

  https://doi.org/10.11583/DTU.29500682

• 「日本食品標準成分表2020年版（八訂）炭水化物成分表編」（文部科学省）を加工して作成 — Standard Tables of Food Composition in Japan 2020 (Eighth Revised Edition), Carbohydrate Composition Table

  MEXT (Japón) · 文部科学省ウェブサイト利用規約 · 文部科学省ウェブサイト利用規約 · 2026-08-24

  https://www.mext.go.jp/a_menu/syokuhinseibun/mext_01110.html

• Ferjančič B, Korošec M, Kočevar Baloh N, Bertoncelj J (2024). Fructan content in most commonly consumed Slovenian foods. Front Nutr 11:1446771

  Frontiers in Nutrition · CC BY 4.0 · CC BY 4.0 · 2026-08-24

  https://doi.org/10.3389/fnut.2024.1446771

• Kalala G, Kambashi B, Everaert N, et al. (2017). Characterization of fructans and dietary fibre profiles in raw and steamed vegetables. Int J Food Sci Nutr

  International Journal of Food Sciences and Nutrition · valores citados del artículo original · 2026-08-24

  https://doi.org/10.1080/09637486.2017.1412404

• Ispiryan L, Zannini E, Arendt EK (2020). Characterization of the FODMAP-profile in cereal-product ingredients. J Cereal Sci 92:102916

  Journal of Cereal Science · valores citados del artículo original · 2026-08-24

  https://doi.org/10.1016/j.jcs.2020.102916

• Varney J, Barrett J, Scarlata K, Catsos P, Gibson PR, Muir JG (2017). FODMAPs: food composition, defining cutoff values and international application. J Gastroenterol Hepatol 32(S1):53-61

  Journal of Gastroenterology and Hepatology · acceso libre en el sitio del editor · 2026-08-24

  https://doi.org/10.1111/jgh.13698

• U.S. Department of Agriculture, Agricultural Research Service. FoodData Central (SR Legacy)

  USDA (Estados Unidos) · dominio público (CC0 1.0) · dominio público (CC0 1.0) · 2026-08-24

  https://fdc.nal.usda.gov/

• Pejcz E, Wojciechowicz-Budzisz A, Spychaj R, Gil Z, Harasym J (2024). Fructan Concentrations in Cooked Cereal Grains as a Nutritional Consideration for Low-FODMAP Diet. Molecules 29(2):282

  Molecules · CC BY 4.0 · CC BY 4.0 · 2026-08-24

  https://doi.org/10.3390/molecules29020282

• Quantification of Naturally Occurring Prebiotics in Selected Foods. Nutrients 17(4):683 (2025)

  Nutrients · CC BY 4.0 · CC BY 4.0 · 2026-08-24

  https://doi.org/10.3390/nu17040683

Fuentes científicas

• Halmos EP, Power VA, Shepherd SJ, Gibson PR, Muir JG (2014)

  A Diet Low in FODMAPs Reduces Symptoms of Irritable Bowel Syndrome

  Gastroenterology 146(1):67-75

• Varney J, Barrett J, Scarlata K, Catsos P, Gibson PR, Muir JG (2017)

  FODMAPs: food composition, defining cutoff values and international application

  Journal of Gastroenterology and Hepatology 32(S1):53-61

• Whelan K, Martin LD, Staudacher HM, Lomer MCE (2018)

  The low FODMAP diet in the management of irritable bowel syndrome: an evidence-based review of FODMAP restriction, reintroduction and personalisation in clinical practice

  Journal of Human Nutrition and Dietetics 31(2):239-255

• Tuck C, Barrett J (2017)

  Re-challenging FODMAPs: the low FODMAP diet phase two

  Journal of Gastroenterology and Hepatology 32(S1):11-15

• Van den Houte K, Colomier E, Routhiaux K, et al. (2024)

  Efficacy and Findings of a Blinded Randomized Reintroduction Phase for the Low FODMAP Diet in Irritable Bowel Syndrome

  Gastroenterology 167(2):333-342

• Chey WD, Hashash JG, Manning L, Chang L (2022)

  AGA Clinical Practice Update on the Role of Diet in Irritable Bowel Syndrome: Expert Review

  Gastroenterology 162(6):1737-1745

• Suarez FL, Springfield J, Levitt MD (1998)

  Identification of gases responsible for the odour of human flatus and evaluation of a device purported to reduce this odour

  Gut 43(1):100-104

• Magee EA, Richardson CJ, Hughes R, Cummings JH (2000)

  Contribution of dietary protein to sulfide production in the large intestine: an in vitro and a controlled feeding study in humans

  American Journal of Clinical Nutrition 72(6):1488-1494

• Florin THJ, Neale G, Goretski S, Cummings JH (1993)

  The sulfate content of foods and beverages

  Journal of Food Composition and Analysis 6(2):140-151

• Kalantar-Zadeh K, Berean KJ, Burgell RE, Muir JG, Gibson PR (2019)

  Intestinal gases: influence on gut disorders and the role of dietary manipulations

  Nature Reviews Gastroenterology & Hepatology 16(12):733-747

• Florin T, Neale G, Gibson GR, Christl SU, Cummings JH (1991)

  Metabolism of dietary sulphate: absorption and excretion in humans

  Gut 32(7):766-773

• Christl SU, Gibson GR, Cummings JH (1992)

  Role of dietary sulphate in the regulation of methanogenesis in the human large intestine

  Gut 33(9):1234-1238

• Yao CK, Rotbart A, Ou JZ, Kalantar-Zadeh K, Muir JG, Gibson PR (2018)

  Modulation of colonic hydrogen sulfide production by diet and mesalazine utilizing a novel gas-profiling technology

  Gut Microbes 9(6):510-522

• Huamán JW, Mego M, Manichanh C, Cañellas N, Cañueto D, Segurola H, Jansana M, Malagelada C, Accarino A, Vulevic J, Tzortzis G, Gibson G, Saperas E, Guarner F, Azpiroz F (2018)

  Effects of Prebiotics vs a Diet Low in FODMAPs in Patients With Functional Gut Disorders

  Gastroenterology 155(4):1004-1007

• Staudacher HM, Whelan K (2017)

  The low FODMAP diet: recent advances in understanding its mechanisms and efficacy in IBS

  Gut 66(8):1517-1527

• Skodje GI, Sarna VK, Minelle IH, et al. (2018)

  Fructan, Rather Than Gluten, Induces Symptoms in Patients With Self-Reported Non-Celiac Gluten Sensitivity

  Gastroenterology 154(3):529-539

• Lewis SJ, Heaton KW (1997)

  Stool form scale as a useful guide to intestinal transit time

  Scandinavian Journal of Gastroenterology 32(9):920-924

• Francis CY, Morris J, Whorwell PJ (1997)

  The irritable bowel severity scoring system: a simple method of monitoring irritable bowel syndrome and its progress

  Alimentary Pharmacology & Therapeutics 11(2):395-402

• Muir JG, Shepherd SJ, Rosella O, Rose R, Barrett JS, Gibson PR (2007)

  Fructan and free fructose content of common Australian vegetables and fruit

  Journal of Agricultural and Food Chemistry 55(16):6619-6627

• Muir JG, Rose R, Rosella O, et al. (2009)

  Measurement of short-chain carbohydrates in common Australian vegetables and fruits by high-performance liquid chromatography (HPLC)

  Journal of Agricultural and Food Chemistry 57(2):554-565

• Biesiekierski JR, Rosella O, Rose R, et al. (2011)

  Quantification of fructans, galacto-oligosacharides and other short-chain carbohydrates in processed grains and cereals

  Journal of Human Nutrition and Dietetics 24(2):154-176