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Расшифровывается как ферментируемые (Fermentable) олиго- (Oligo-), ди- (Di-), моносахариды (Моно- (Mono-) сахариды) и (And) полиолы (Polyol). Это короткоцепочечные углеводы, которые плохо или не полностью всасываются в тонком кишечнике.
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