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High FODMAP
Pecan Pie
Avoid during the elimination phase of the diet.
Pecan pie combines wheat crust, pecans, and a heavy syrup filling made from corn syrup or honey. The crust introduces fructans, while the syrup adds excess fructose or glucose depending on the base. Pecans themselves remain low in GOS, but the dense filling concentrates sugars. This combination frequently exceeds safe thresholds for sensitive individuals. Careful syrup substitution and crust modification are necessary.
fork_spoon Serving Size
No safe serving size
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sticky_note_2 Clinical Notes
The heavy syrup filling and wheat crust make traditional pecan pie a major trigger during elimination. You can safely recreate this pie using certified gluten-free crust and pure maple syrup filling. Always verify pecan topping is measured precisely to prevent excessive fat pooling that slows digestion. Serve pie slightly warm to support steady breakdown and prevent cold-induced stomach irritation.
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Dietitian Tip
Individual tolerance varies. If you are in the elimination phase, stick strictly to the recommended serving sizes and consult your healthcare provider if symptoms persist.
Disclaimer: FODMAP content can vary based on ripeness, brand, and preparation method. This database uses general clinical averages. Always listen to your gut and consult a dietitian if unsure.