FODMAP
FODMAP is a type of carbohydrate that can cause digestive problems for some individuals.
Name[edit | edit source]
Fermentable Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs) are a group of carbohydrates that may contribute to symptoms in individuals with functional gastrointestinal disorders, such as Irritable Bowel Syndrome (IBS) and Inflammatory Bowel Disease (IBD).
Chemical Structure and Types of FODMAPs[edit | edit source]
FODMAPs are small, short-chain carbohydrates that are poorly absorbed in the small intestine and are prone to absorb water and ferment in the colon. They are categorised into four types:
- Oligosaccharides: Including fructans and galacto-oligosaccharides (GOS), found in various grains and vegetables.
- Disaccharides: Mainly lactose, found in milk and dairy products.
- Monosaccharides: Mainly fructose, found in various fruits and honey.
- Polyols: Such as sorbitol and mannitol, found in various fruits and vegetables and used as artificial sweeteners.
Clinical Significance[edit | edit source]
In susceptible individuals, FODMAPs can cause various digestive issues, such as bloating, gas, stomach pain, diarrhea, and constipation. These symptoms occur due to the fermentation of these carbohydrates by gut bacteria and their osmotic action, which can draw water into the intestines.
The Low FODMAP diet, developed at Monash University in Australia, is an approach often used to alleviate these symptoms. It involves a temporary reduction of high-FODMAP foods, followed by systematic reintroduction to identify individual intolerances.
See Also[edit | edit source]
References[edit | edit source]
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