Is avocado high in polyols?

Polyols status

High

Find out whether avocado 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 avocado across criteria

HistamineHigh Histamine LiberatorsHigh FODMAPsAvoid FructansSafe GOSSafe FructoseSafe

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 LiberatorsHigh

FODMAPsHigh

FructansSafe

GOSSafe

FructoseSafe

PolyolsHigh

GlutenSafe

LactoseSafe

Dairy ProteinsSafe

NightshadesSafe

SalicylatesHigh

OxalatesLow

NickelModerate

SulfitesSafe

NitritesSafe

GlutamatesSafe

TyramineModerate

CaffeineSafe

LectinSafe

Low FermentationSafe

Diets

GlutenFit

InflammationFit

VeganFit

VegetarianFit

Paleo AIPFit

MediterraneanFit

DASH DietFit

EoE CompatibleAvoid

FODMAPsAvoid

Low FermentationFit

Priority ingredient notes

Serving size, prep, and portion notes for avocado

Avocado is on almost every low-histamine avoid list, and unusually it earns the place twice: it grades high for histamine content and high as a histamine liberator, so it both delivers histamine and prompts your body to release its own. It is also high in salicylates and moderate in tyramine, which makes it one of the more amine-loaded fruits in an everyday diet. The FODMAP picture is narrower than the high grade suggests, because avocado is clean on fructans, GOS and excess fructose and clean for SIBO. Its entire FODMAP load is sorbitol, a polyol, which makes portion size the whole lever rather than an all-or-nothing decision. Two slices on toast and half a fruit in a bowl of guacamole are genuinely different exposures. Avocado oil is graded separately and carries none of this across.

Watch for

High for histamine content and high as a liberator at the same time, a combination shared by only a handful of foods, which is why avocado shows up on low-histamine lists more consistently than most fruit / Amine load climbs as the fruit over-ripens and after it has been cut and stored, so browning flesh and yesterday’s guacamole are the versions most likely to provoke a reaction / The FODMAP problem is sorbitol alone. Fructans, GOS and excess fructose all grade clean and it rates well for SIBO, so tolerance tracks portion size closely and small amounts are often fine when a half fruit is not / High in salicylates and moderate in tyramine, two separate triggers from the histamine story, which is worth knowing if avocado bothers you but other high-histamine foods do not / Avocado cross-reacts with natural rubber latex, alongside banana, kiwi and chestnut, which is the usual explanation for itching or tingling in the mouth rather than anything histamine-related / Moderate on nickel and only moderate for eosinophilic oesophagitis compatibility, so it is not automatically a safe fruit on either protocol

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