These substrates are poorly absorbed in the small intestine; a diet low in FODMAPs provides symptomatic improvement in 74 % of patients with IBS.17 FODMAP foods include: lactose (in milk), excess fructose (in pears, apples), fructans and fructo - oligosaccharides (in artichoke, garlic, onions, wheat and rye), galacto - oligosaccharides (GOS;
stachyose and raffinose in legumes), and
sugar polyols (sorbitol and mannitol in stone fruits and artificial sweeteners).18 — 21 Wheat - and rye - derived products often contain the highest FODMAP content, predominantly fructans and GOS.
Carbohydrates in soy generally constitute 30 percent of the bean and break down into soluble
sugars of sucrose (5 percent),
stachyose (4 percent), raffinose (1 percent) and insoluble fiber (20 percent).