The significance of sources of FODMAPs varies through differences in dietary groups such as geography, ethnicity, and other factors. Commonly used FODMAPs comprise the following:
* oligosaccharides, including fructans and galactooligosaccharides
* disaccharides, including lactose
* monosaccharides, including fructose
* polyols, including sorbitol, xylitol, and mannitol