Which term describes fermentable oligosaccharides, disaccharides, monosaccharides, and polyols that are commonly found in wheat, onions, some fruits and vegetables, sorbitol, and some dairy?

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FODMAPS (Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols) are a group of carbohydrates that are not well absorbed in the small intestine and are fermented by bacteria in the large intestine. This can lead to symptoms such as bloating, gas, and abdominal pain in individuals with irritable bowel syndrome (IBS) or other digestive disorders. Common sources of FODMAPs include wheat, onions, some fruits and vegetables, sorbitol, and some dairy products.

Which Term Describes Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols That