It’s an exciting time to be a part of the world of digestive health. Whether you are in a health care field or are someone who struggles with digestive woes, learning about FODMAP’s may change your life or the life of someone you know…probably lots of lives!
FODMAP is an acronym that stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols. The term was coined by Australian researchers Peter Gibson and Sue Sheppherd, a doctor and dietitian, respectively. Put simply, these are all short chain carbohydrates (sugars and fibers), many of which are poorly absorbed, and create gas when intestinal bacteria consume them.
However, for people diagnosed with Irritable Bowel Syndrome (IBS), the malabsorption of FODMAP’s may be a primary contributing factor to their symptoms (lower abdominal pain, bloating, excessive gas, diarrhea and/or constipation). In fact, current research and practitioners show that 70-80% of IBS sufferers find relief with a low FODMAP diet.
Food high in FODMAPs include many popular and healthy foods that span a variety of foods and groups including milk, ice cream, honey, apples, pears, onions, garlic, wheat, barley, blackberries – and common food additives like inulin/chicory root and high fructose corn syrup. For this reason, it is important to seek guidance from a dietitian with experience in this area in order to make sure your diet remains balanced while discovering your food tolerances.
Stay tuned for additional FODMAP information and links to more resources, research, and recipes.
For more great information on FODMAP’s please check out this blog post!