Cornflakes

Cornflakes is notable for sucrose, FODMAPs, gluten, oligosaccharides, nickel and oxalates. Clear on lactose, histamine, fructose, sorbitol, tyramine and salicylate.

Cornflakes contains moderate levels of sucrose. Cornflakes carry added sugar even in the plain version, and the frosted ones far more. Maize itself is starch, which matters here too - sucrase-isomaltase handles isomaltose from starch as well as sucrose.

Cornflakes contains only low levels of FODMAPs. Cornflakes rests on starch or a refined base, and starch is not a FODMAP - it is a polysaccharide, digested to glucose in the small intestine. What would change the answer is an added ingredient rather than the base: onion or garlic powder in the seasoning, or inulin added as fibre. This food is not among the 55 grain products behind this axis's per-portion figures, so its level is a placing and not a measurement.

Cornflakes contains only low levels of gluten. Cornflakes are corn-based but usually contain barley malt extract, which adds gluten. Look for a certified gluten-free version.

Cornflakes contains only low levels of oligosaccharides. Cornflakes are maize, which carries almost no fructan - but the box often adds honey, malt extract or inulin as fibre, and each of those brings chains the corn did not. The cereal is fine; the recipe may not be. Amounts vary by brand and recipe, so always check the label of the exact product.