FODMAP Food List
DAIRY
|
Low FODMAP |
Proceed With Caution |
High FODMAP |
|
Lactose-free milk |
Limit oat milk to ½ cup |
Chocolate flavored milks (even lactose free) |
|
Plant-based milk (rice, almond) |
Keep soft cheese (cottage, ricotta) to ½ cup |
Soy milk/cheese |
|
Lactose-free yogurt & ice cream |
Condensed milk |
|
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Cheddar cheese |
Evaporated milk |
|
|
Swiss cheese |
Yogurt & ice cream |
|
|
Feta cheese |
Cow, goat, sheep milk |
|
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Monterey Jack |
Coconut milk |
|
|
Mozzarella |
FRUITS
|
Low FODMAP |
Proceed With Caution |
High FODMAP |
|
Grapes |
Coconut |
All dried fruit |
|
Blueberries |
Unripe banana (1 medium) |
Avocado |
|
Cranberries |
Limit to ½ cup unless noted |
Apples/applesauce |
|
Raspberries |
Blackberries, boysenberries |
|
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Strawberries |
Cherries |
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Kiwi |
Figs |
|
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Cantaloupe |
Peaches, nectarines |
|
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Pineapple |
Plums |
|
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Honeydew |
Mangos, watermelon |
|
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Passion fruit |
Pears |
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Papaya |
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Lemons, limes |
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Tangerines |
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Mandarin, navel oranges |
GRAINS
|
Low FODMAP |
Proceed With Caution |
High FODMAP |
|
Gluten-free grains: arrowroot, buckwheat, cornmeal |
Limit oats, oatmeal, quinoa to ½ cup |
Whole wheat flour/products |
|
Gluten-free breads, pastas, cereals |
Couscous |
|
|
Rice, rice flour |
Barley |
|
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Potato, potato flour |
Kamut |
|
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Spelt flour |
Lentil flour |
|
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Bran |
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Wheat germ |
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Soy flour |
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Pea flour |
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Rye |
VEGETABLES
|
Low FODMAP |
Proceed With Caution |
High FODMAP |
|
Bok choy |
Limit to 1 cup (½ cup ideal) unless otherwise indicated: |
Artichokes |
|
Bell peppers |
Broccoli (whole piece) |
Cauliflower |
|
Alfalfa sprouts |
Broccolini—stalks only |
Savoy cabbage |
|
Red cabbage |
Brussel sprouts (2 pieces) |
Garlic, onions |
|
Lettuce (all types) |
Corn on the cob (½ cob) |
Shallots, scallions, leeks |
|
Yellow squash |
Sweet potato (⅔ cup only) |
Celery |
|
Spaghetti squash |
Peas |
|
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Zucchini |
Asparagus |
|
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Eggplant |
Mushrooms |
|
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Green beans |
Beets |
|
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Tomatoes |
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Cucumbers |
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Kale |
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Turnip greens |
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Collard greens |
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Spinach |
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Olives |
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Potatoes |
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Baby canned corn |
PROTEINS
|
Low FODMAP |
Proceed With Caution |
High FODMAP |
|
Lean poultry |
If low fiber diet: limit nuts/seeds |
Dried beans, soybeans |
|
Fish & seafood |
Limit to 10 pieces: Brazil nuts, macadamia, pecans, walnuts |
Fried/processed meats (ham, bologna, salami, sausage) |
|
Pork |
Protein supplements (bars/shakes) |
|
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Eggs |
Almonds |
|
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Tempeh |
Cashews |
|
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Tofu |
Pistachios |
|
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Peanuts |
SWEETENERS
|
Low FODMAP |
Proceed With Caution |
High FODMAP |
|
100% pure maple syrup |
|
Artificial sweeteners ending in “ol” (xylitol, sorbitol, maltitol, mannitol) |
|
Rice syrup |
Agave |
|
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White & brown sugar |
High fructose corn syrup products |
|
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Stevia |
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Monk fruit |
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Dark chocolate (70%+) |
BEVERAGES
|
Low FODMAP |
Proceed With Caution |
High FODMAP |
|
Water |
Limit fruit juice to 4 oz |
Apple juice |
|
Carbonated water (seltzer, club, tonic) |
Only 100% juice |
Chamomile tea |
|
Most teas |
Fresh-squeezed grape, cranberry, lemon, orange only |
Coconut water |
|
Coffee (regular or decaf) |
Electrolyte drinks |
|
|
Alcohol |
CONDIMENTS & SEASONINGS
|
Low FODMAP |
Proceed With Caution |
High FODMAP |
|
Fresh/dried herbs except onion/garlic |
Onion/garlic salt or powder |
|
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Cocoa |
Jelly |
|
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Ginger |
Honey |
|
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Mustard |
Store-bought dressings and stocks |
|
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Mayonnaise |
Bouillon cubes |
|
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Hot sauce |
Garlic/onion gravies |
|
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Vinegar (all types) |
Salsa |
|
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Pickles/relish |
||
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Jams/marmalades without HFCS |
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Homemade vinaigrette |
Companies that make FODMAP free products:
Low-FODMAP Recipes:
FODMAP Phone Apps:
- Monash Low FODMAP Diet App
- Low FODMAP Diet A to Z App
- Fast FODMAP App
Sources:
- Academy of Nutrition and Dietetics, Nutrition Care Manual. Low-FODMAP Nutrition Therapy. Accessed 6 August 2021.
- Monash University. High and Low FODMAP Foods. Accessed 6 August 2021.
https://www.monashfodmap.com/about-fodmap-and-ibs/high-and-low-fodmap-foods/
⚠️ Medical Disclaimer
The dietary information provided in this resource is for general educational purposes only and is not intended to replace professional medical advice, diagnosis, or treatment. Individual nutrition needs vary based on medical history, medications, allergies, and overall health status.
Before making any changes to your diet, trying new foods, modifying portion sizes, or following any nutrition recommendations, please consult your physician, registered dietitian, or other qualified healthcare provider. If you have diabetes, kidney disease, gastrointestinal conditions, food intolerances, or other chronic health concerns, discussing dietary changes with your healthcare team is especially important.