Is Lemon Blueberry Loaf Low FODMAP?

No. This product is not low FODMAP as it lists 3 ingredients that are likely high FODMAP at 1 serving and 5 ingredients that could be moderate or high FODMAP depending on source or serving size.

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Why it's not low FODMAP

soy flour
nonfar milk
sorbitol
natural & & artificial flavors
whey
soybean and
malted barley flour
+1 more

soy flour

Dietitian note

Soy flour is made from ground soybeans and has been tested high FODMAP in reasonable serves.

Note by Vanessa Vargas, RDN, LDN

Use instead

tapioca
rice
quinoa
maize

+4 more in the app

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Ingredients

(WHEAT FLOUR, MALTED BARLEY FLOUR, VITAMIINS (B3, B1, B2), IRON, FOLIC ACID), EGGS, BLUEBERRIES, SOYBEAN OIL, ICING SUGAR, WATER, SORBITOL, CORN SYRUP, PECTIN, POTASSIUM SORBATE (PRESERVATIVE), LOCUST BEAN GUM, SALT., MONO-& DIGLYCERIDES, CITRIC ACID, AGAR, BETA CAROTENE (COLOR), WATER CONTAINS 2% OR LESS OF THE FOLLOWING: BUTTER (CREAM AND /OR MILK, SALT), MODIFIED CORN STARCH, VEGETABLE SHORTENING (SOYBEAN AND/OR PALM OIL), WHEY, EMULSIFIERS (PROPYLENE GLYCOL ESTERS OF FATTY ACIDS, MONO-&DIGLYCERIDES, DISTILLED MONOGLYCERIDES, SODIUM STEAROYL LACTYLATE, POLYSORBATE 50, SOY LECITHIN, CITRIC ACID), EGG YOLK, DEXTROSE, SALT, WHEAT GLUTEN, LEAVENING (SODIUM BICARBONATE, SODIUM ACID PYRO PHOSPHATE, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE, DIC ALCIUM PHOSPHATE, TETRASODIUM PYROPHOSPHATE)., VANILLA EXTRACT, NONFAR MILK, CELLULOSE, CELLULOSE, SODIUM CASEINATE, NATURAL & & ARTIFICIAL FLAVORS, CANOLA OIL, XANTHAN GUM, LOCUST BEAN GUM, GUAR GUM, EGG WHITES, SOY FLOUR, CALCIUM ACETATE, SODIUM BENZOATE (PRESERVATIVE).

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What is a Low FODMAP diet?

A Low FODMAP diet limits foods high in certain short-chain carbohydrates (FODMAPs) that can be poorly absorbed in the gut. These include specific sugars found in foods like onions, garlic, beans, apples, and wheat. It's commonly followed by people with irritable bowel syndrome (IBS) or other digestive sensitivities to reduce bloating, gas, and discomfort. The diet typically involves an elimination phase, followed by gradual reintroduction to identify personal triggers. When followed carefully, often with a dietitian's guidance, a Low FODMAP diet can help manage symptoms while maintaining a balanced and varied intake of nutrients.