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Reliable, easy-to-read patient information on common medical conditions — written in plain language, free of jargon, and grounded in current evidence. Browse the most frequent diagnoses, understand what they mean for everyday life, and learn which steps and questions help you have a focused conversation with your doctor.

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FODMAP

Introduction

The term FODMAP is an acronym for “Fermentable, Oligo-, Di-, Mono-saccharides And Polyols”.[1]

Overview

Overview

FODMAPs are highly fermentable but poorly absorbed short-chain carbohydrates and polyols.[1]

FODMAPs[2]
  Dietary form Common sources
Oligo-saccharides[2] Fructooligosaccharide
Galactooligosaccharides		 fructans: grains, inulin
galactans: pulses and beans
Di-saccharides Lactose dairy products
Mono-saccharides Fructose fruits, honey, sweeteners
Polyols Sorbitol, xylotol, mannitol, maltilol some (stone) fruits
Medical uses

Medical uses

Low FODMAP diet may help treat irritable bowel syndrome according to a systematic review of randomized controlled trials[3] and a more recent trial[4]. Included in the systematic review was a trial that combined low FODMAPs and high dietary fiber.[5]

A diet that is low in FODMAPs but high in soluble fiber contains psyllium (ispaghula husks). A high fiber, low FODMAP diet has been published and contains 23 grams of fiber and 3 grams of FODMAPs. [5]

Symptoms of gluten sensitivity in the absence of celiac disease may actually be due to fructans in wheat.[6]

See also

See also

References

References

  1. ↑ 1.0 1.1 Dunlop SP, Hebden J, Campbell E, Naesdal J, Olbe L, Perkins AC; et al. (2006). “Abnormal intestinal permeability in subgroups of diarrhea-predominant irritable bowel syndromes”. Am J Gastroenterol. 101 (6): 1288–94. doi:10.1111/j.1572-0241.2006.00672.x. PMID 16771951.
  2. ↑ 2.0 2.1 Biesiekierski JR, Rosella O, Rose R, Liels K, Barrett JS, Shepherd SJ; et al. (2011). “Quantification of fructans, galacto-oligosacharides and other short-chain carbohydrates in processed grains and cereals”. J Hum Nutr Diet. 24 (2): 154–76. doi:10.1111/j.1365-277X.2010.01139.x. PMID 21332832.
  3. ↑ Marsh A, Eslick EM, Eslick GD (2016). “Does a diet low in FODMAPs reduce symptoms associated with functional gastrointestinal disorders? A comprehensive systematic review and meta-analysis”. Eur J Nutr. 55 (3): 897–906. doi:10.1007/s00394-015-0922-1. PMID 25982757.
  4. ↑ Eswaran SL, Chey WD, Han-Markey T, Ball S, Jackson K (2016). “A Randomized Controlled Trial Comparing the Low FODMAP Diet vs. Modified NICE Guidelines in US Adults with IBS-D”. Am J Gastroenterol. doi:10.1038/ajg.2016.434. PMID 27725652.
  5. ↑ 5.0 5.1 Halmos EP, Power VA, Shepherd SJ, Gibson PR, Muir JG (2014). “A diet low in FODMAPs reduces symptoms of irritable bowel syndrome”. Gastroenterology. 146 (1): 67–75.e5. doi:10.1053/j.gastro.2013.09.046. PMID 24076059.
  6. ↑ Biesiekierski JR, Peters SL, Newnham ED, Rosella O, Muir JG, Gibson PR (2013). “No effects of gluten in patients with self-reported non-celiac gluten sensitivity after dietary reduction of fermentable, poorly absorbed, short-chain carbohydrates”. Gastroenterology. 145 (2): 320-8.e1-3. doi:10.1053/j.gastro.2013.04.051. PMID 23648697.
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