Foods most frequently restricted during the 4-week diet (n=58)
| Food | Frequency n (%) | High FODMAP |
| Strawberry | 15 (26) | |
| Cinnamon | 15 (26) | |
| Almond | 12 (21) | X |
| Apple | 12 (21) | X |
| Onion | 12 (21) | X |
| Pear | 11 (19) | X |
| Buckwheat | 11 (19) | |
| Chickpea | 11 (19) | |
| Ginger | 11 (19) | |
| Raspberry | 11 (19) | |
| Blueberry | 10 (17) | |
| Hops | 10 (17) | |
| Oats | 10 (17) | |
| Olive | 10 (17) | |
| Quinoa | 10 (17) | |
| Sorghum | 10 (17) | |
| Yellow squash | 10 (17) |
Foods occurring more than 10 times (out of 58 participants) are listed. High FODMAP foods, categorised by the Monash University low-FODMAP diet app.46
FODMAP, fermentable, oligosaccharides, disaccharides, monosaccharides, and polyols.