Is aperol high in polyols?

Polyols status

No data

Find out whether aperol is high or low in polyols, see its exact rating, and check its FODMAP, salicylate, oxalate and diet compatibility all in one place.

Related checkers

Compare aperol across criteria

HistamineHigh Histamine LiberatorsModerate FODMAPsAvoid FructansNo data GOSNo data FructoseModerate

Sensitivity notes

Why polyols food checker matters

Polyols (sugar alcohols) are found naturally in some fruits and vegetables, and are used as artificial sweeteners. They're poorly absorbed and can cause digestive symptoms, especially in IBS sufferers.

Avoid sugar-free products with sorbitol, mannitol, xylitol, maltitol
Stone fruits are naturally high in polyols
Cooking doesn't reduce polyol content

Triggers

HistamineHigh

Histamine LiberatorsModerate

FODMAPsModerate

Fructans

GOS

FructoseModerate

Polyols

GlutenSafe

LactoseSafe

Dairy ProteinsSafe

NightshadesSafe

SalicylatesModerate

OxalatesSafe

NickelSafe

SulfitesModerate

NitritesSafe

GlutamatesSafe

TyramineModerate

CaffeineSafe

LectinSafe

Low FermentationModerate

Diets

GlutenFit

InflammationAvoid

VeganAvoid

VegetarianAvoid

Paleo AIPAvoid

MediterraneanAvoid

DASH DietAvoid

EoE CompatibleAvoid

FODMAPsAvoid

Low FermentationAvoid

Priority ingredient notes

Serving size, prep, and portion notes for aperol

Aperol is the pale orange Italian aperitivo, bittered with rhubarb, gentian, cinchona and bitter orange and bottled at only 11 percent alcohol, roughly half the strength of most bitters. That low proof is why people assume it is the gentle option, and it is why the grades are worth reading carefully: it still comes out histamine D, with moderate tyramine (C), moderate sulfites (C) and moderate salicylates (C) from the botanical bitters themselves. The bigger issue is how almost nobody drinks it neat. The spritz is three parts prosecco to two parts Aperol and a splash of soda, so most of the glass is sparkling wine, and sparkling wine brings its own histamine and its own sulfites on top of everything the Aperol contributes. Its colour is also worth knowing about: the orange is not fruit, it is added E110 and E124, two azo dyes that carry a labelled warning in the EU.

Watch for

Histamine D despite the low alcohol. Eleven percent ABV means you can drink several without feeling drunk, which for an amine-sensitive person is the wrong kind of easy / Read the spritz, not the bottle. At the standard three to two to one ratio the prosecco is the largest ingredient, so a spritz is really a sparkling wine exposure with a bitter liqueur in it / Salicylate C, from the rhubarb, gentian and bitter orange in the infusion. Aperol is a genuinely botanical bitter, and that is a different profile from the sugar-and-alcohol drinks it sits beside on a menu / The colour is added dye, E110 (sunset yellow) and E124 (ponceau 4R). Both are azo colours, and EU labelling rules require products containing them to warn that they may have an adverse effect on activity and attention in children / The label also declares quinine as a flavouring, the same bitter compound as in tonic water, which matters if you have been told to avoid quinine / Moderate FODMAPs and excess fructose (both C) from the sugar. Aperol is a sweet bitter, and a spritz is not a low sugar drink

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