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Some FODMAPs, such as fructose, are readily absorbed in the small intestine of humans via GLUT receptors. Absorption thus depends on the appropriate expression and delivery of these receptors in the intestine. Improper absorption of these FODMAPS in the small... Read more
Check out our latest newsletter for a summary of selected 2022 insights from the Candor Health app and blog. We hope you all have a safe and healthy 2023! Read more
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Foods that should be avoided by people with fructose malabsorption include: Foods and beverages containing greater than 0.5 g fructose in excess of glucose per 100 g and greater than 0.2 g of fructans per serving should be avoided. Foods... Read more
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Some FODMAPs, such as fructose, are readily absorbed in the small intestine of humans via GLUT receptors. Absorption thus depends on the appropriate expression and delivery of these receptors in the intestine. Improper absorption of these FODMAPS in the small... Read more
The basis of many functional gastrointestinal disorders (FGIDs) is distension of the intestinal lumen. Such luminal distension may induce pain, a sensation of bloating, abdominal distension and motility disorders. Therapeutic approaches seek to reduce factors that lead to distension, particularly... Read more
FODMAPs that are present in gluten-containing grains have been identified as a possible cause of gastrointestinal symptoms in people with non-celiac gluten sensitivity, in place of, or in addition to, gluten and other proteins in gluten-containing cereals, named amylasetrypsin inhibitors... Read more
What is a Low-FODMAP Diet? A low-FODMAP diet consists of the global restriction of all fermentable carbohydrates (FODMAPs), that is recommended only for a short time. A low-FODMAP diet is recommended for managing patients with irritable bowel syndrome (IBS) and... Read more
FODMAPs are a group of sugars and short chain carbohydrates that are poorly absorbed in the small intestine. They include short chain oligo-saccharide polymers of fructose (fructans) and galactooligosaccharides (GOS, stachyose, raffinose), disaccharides (lactose), monosaccharides (fructose), and sugar alcohols (polyols),... Read more