Low-FODMAP diet

Low-FODMAP diet is a diet that restricts the intake of certain carbohydrates known as FODMAPs. FODMAP is an acronym that stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols. These are types of carbohydrates that are not fully absorbed by the body and can cause symptoms in people with Irritable Bowel Syndrome (IBS) and other functional gastrointestinal disorders (FGID).

Overview[edit]

The Low-FODMAP diet was developed by researchers at Monash University in Melbourne, Australia. The diet is based on the observation that certain carbohydrates can cause symptoms in people with IBS and other FGIDs. These carbohydrates are not fully absorbed in the small intestine and instead pass into the large intestine, where they are fermented by bacteria. This fermentation process produces gas, which can cause bloating, abdominal pain, and other symptoms.

FODMAPs[edit]

FODMAPs are found in a wide range of foods, including certain fruits and vegetables, grains, legumes, milk, and milk products. They are also found in certain sweeteners and additives. The Low-FODMAP diet involves limiting the intake of high-FODMAP foods and replacing them with low-FODMAP alternatives.

Implementation[edit]

The Low-FODMAP diet is typically implemented in two phases. The first phase involves strict restriction of all high-FODMAP foods. This phase typically lasts for 2-6 weeks, or until the individual's symptoms have improved. The second phase involves gradually reintroducing high-FODMAP foods to identify which ones the individual can tolerate.

Efficacy[edit]

Several studies have shown that the Low-FODMAP diet can be effective in reducing symptoms in people with IBS and other FGIDs. However, the diet is complex and can be difficult to follow without guidance from a healthcare professional. It is also not suitable for everyone and should only be undertaken under the supervision of a healthcare professional.