What are FODMAPS?

What are FODMAPS?

The term FODMAPS, is essentially an acronym for a group of fermentable, poorly broken down short-chain carbohydrates (sugars). Simply put, they are undigested sugars that are ‘fast food’ for or ‘feed’ the bacteria in our bowels. Yes we all do have bacteria in our bowels and in fact, they are essential for good health! It is these particular food components (FODMAPS) that can cause bloating, gas and diarrhoea in individuals who have Irritable bowel syndrome (IBS). Dietitians use a Low-FODMAP diet to help identify food triggers in those individual’s with IBS. We are all different, so react differently to different foods. A Low-FODMAPS diet is not a long term eating plan and if not planned correctly, can be nutritional inadequate. Please remember that FODMAPS are often found in healthy foods and are actually beneficial for our health – as long as we do not react to them – so like always, don’t cut out foods unnecessary. Before starting the Low-FODMAP diet, please see an Accredited Practising dietitian (APD).

FODMAPS stands for:

Fermentable – rapidly broken down by bacteria in the bowel

Oligosaccharides – fructans and galacto-oligosaccharides (GOS) e.g. legumes, wheat based products, watermelon, cabbage, Brussels sprouts, onion, garlic, inulin…

Disaccharides – such as lactose e.g. milk, milk products, yoghurt…

Monosaccharides – fructose e.g. HFCS, honey, apples, mangos, pears, sugar snap peas…

And

Polyols – sorbitol, mannitol, xylitol and maltitol e.g. apples, stone fruit, avocado, cauliflower, diet-foods, chewy, mints…

Keep smiling and experimenting with your food! G xx

By Georgie Rist. Accredited Practising Dietitian (APD), Accredited Nutritionist, and Sports Dietitian