Major categories of foods that are suitable for the Monash University Low FODMAP Certification Program include:
- Breads, cereals, flours and grain products
- Legumes, nuts and seeds
- Fresh fruit and fruit products
- Fresh vegetables and vegetable products
- Milk, dairy products and alternatives
- Meat, fish and egg products
- Fats and oil products
- Condiments (including sauces, dips, spreads and herb and spice products)
- Confectionary (including sugar and syrup products)
- Snacks, bars and cookies
- Nutritional drinks
Products will be considered ineligible for the program if:
- They contain very high FODMAP ingredients (e.g. garlic, onion, honey or their derivatives)
- They include added FODMAPs including fructo-oligosaccharides (FOS), inulin, maltitol, xylitol, erythritol, lactitiol or isomalt.
The low FODMAP criteria are analysed on a per serving basis for each food product. A laboratory which is run by the Department of Gastroenterology at Monash University will measure the FODMAP content of each product.