Plain, low-fat mayonnaise is low in FODMAPs as it contains no high FODMAP ingredients.
Check the ingredients list and avoid products that have added garlic or onion.
Low-fat formulas will typically decrease oil content even up to 50% and increase water content to about 35%. Egg content is reduced to 4% and vinegar to 3%. Sugar is increased to 1.5% and salt lowered to 0.7%. Gums or thickeners (4%) are added to increase viscosity, improve texture, and ensure a stable emulsion. Mayonnaise is prepared using several methods, but on average it contains around 700 kilocalories (2,900 kJ) per 100 grams or 94 kilocalories (Cal) per tablespoon. This makes mayonnaise a calorically dense food.