What is low-FODMAP diet?

The low-FODMAP diet is a structured dietary intervention used primarily to manage the symptoms of Irritable Bowel Syndrome (IBS).

FODMAPs are a group of carbohydrates found in common everyday food products. Their name is derived from an English abbreviation:

• Fermentable – foods, that gut bacteria feed on
• Oligosaccharides – foods rich in fructans and galactans: wheat, rye, legumes
• Disaccharides – lactose in dairy products
• Monosaccharides – such as fructose, when there is more of it than glucose—honey, apples, pears.
• And
• Polyols – sugar alcohols (sorbitol, mannitol, xylitol), which are found, for example, in plums, mushrooms, and sugar-free chewing gum.

These carbohydrates are poorly absorbed in the intestines, as they can absorb water and ferment in the large intestine due to bacterial activity. For a sensitive gut, this can lead to bloating, pain, diarrhea, and/or constipation.

The low-FODMAP diet does not mean, that these foods cannot be eaten at all. Instead, the diet is implemented in three stages:

• Elimination – temporary removal of high-carbohydrate foods from the FODMAP group.
• Testing – testing different FODMAP groups to determine, which ones cause the symptoms.
• Personalization – a long-term, balanced diet avoiding the FODMAP carbohydrates, that cause discomfort for the individual.

The low-FODMAP diet is evidence-based (developed by scientists at Monash University) and can significantly reduce symptoms for many people with IBS.

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