FODMAP Food List - Polyol

Sugar alcohols, a class of polyols, are commonly added to foods because of their lower calorific content than sugars; however, they are also, in general, less sweet, and are often combined with high-intensity sweeteners. They are also added to chewing gum because they are not broken down by bacteria in the mouth or metabolized to acids, and thus do not contribute to tooth decay.

Maltitol, sorbitol, xylitol, erythritol, and isomalt are some of the more common types. Sugar alcohols may be formed under mild reducing conditions from their analogue sugars.

High Polyol Foods

(Not Suitable)

Moderate Polyol Foods

(Suitable  to amounts given in ())

Low Polyol Foods



Apples, apricots, asian pears, blackberries, nectarines, peaches, pears, plums, prunes, watermelon

Cherries (3), Longans (10) Lychee (5)

Bananas, blueberries, cranberries, durian, grapefruit, grapes, honeydew melon, kiwi, lemons,limes,mangoes, oranges, passion fruit, papaya, pineapple, raspberries, rhubarb, cantaloupe, star fruit, starwberries, tangelos, tangerines


Cauliflower, mushrooms, snow peas

Avocado (quarter), celery 1 stalk, sweet potato (half cup)

All others

Diet’, ‘Sugar Free’ or ‘Low Carb’ Foods

Gums, mints, candy, desserts and other products containing polyol additives as artificial sweetners. (See Additives below) foods with the warning ‘Excess consumption may have a laxative effect

Chewing gum sweetned with sugar (sucrose) sugar sweetened mints and candy


Sorbitol, mannitol, maltitol, xylitol, polydextrose, isomalt

Aspartame, saccharine, stevia

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