Put simply, FODMAPs are a collection of short-chain carbohydrates (sugars) that aren’t absorbed properly in the gut, which can trigger symptoms in people with IBS. FODMAPs are found naturally in many foods and food additives.
Process through which gut bacteria ferment undigested carbohydrate to produce gases.
Fructans & GOS - found in foods such as wheat, rye, onions, garlic and legumes/pulses.
Lactose - found in dairy products like milk, soft cheeses and yogurts.
Fructose - found in honey, apples, high fructose corn syrups, etc.
And
Sorbitol & Mannitol - Found in some fruit and vegetables and used as artificial sweeteners.
Since the introduction of Monash University’s Low FODMAP DietTM, sufferers of IBS finally have a proven way to improve digestive comfort and all-around health.
Developed by Monash University researchers, the Low FODMAP DietTM limits foods that have been shown to aggravate the gut and cause Irritable Bowel Syndrome (IBS) symptoms like intestinal bloating, gas and pain. These foods are high in a group of sugars called FODMAPs.
The Monash University Low FODMAP DietTM is best followed under the supervision of a qualified dietitian or healthcare professional who is experienced in this specialised area. The diet begins with a 2-6 week period of high restriction and then transitions to a more relaxed diet where certain foods are gradually re-introduced. Despite including the word “diet”, a low FODMAP approach to eating is not intended as a weight loss plan.
Interested in becoming a low FODMAP expert and helping IBS sufferers more effectively? If you’re a healthcare professional, undertake training developed by the experts at Monash University – one of the world’s top universities, not to mention the institution that originated FODMAP research.
Monash University’s online training program will equip you to deliver the Low FODMAP Diet in clinical practice – optimizing treatment response for your patients.
