Systematic review and meta-analysis of habitual intake of fermentable oligo-, di-, mono- saccharides and polyols in the general population and revisiting the low FODMAP diet concept
Article in Journal of Functional Foods (January 2024)
The most recent citing publications are shown below. View all 22 publications that cite this research output on Dimensions.
Higher Short-Chain Fermentable Carbohydrates Are Associated with Lower Body Fat and Higher Insulin Sensitivity in People with Prediabetes
Article in Nutrients (December 2023)
Food contributing to fermentable oligosaccharide, disaccharide, monosaccharide, and polyols intake in Korean adults
Article in Nutrition Research and Practice (November 2023)