FODMAPs are carbohydrates (sugars) that are found in foods. Not all carbohydrates are considered FODMAPs. FODMAP stands for Fermentable, Oligosaccharides, Disaccharides, and Monosaccharides And Polyols.
How the Low FODMAP diet is implemented
You first eliminate FODMAP from the diet for six to eight weeks and then, following symptom resolution, slowly reintroduce the FODMAP foods, one at a time, in small amounts to identify which specific foods are causing problems for the patient. I.e. which foods are being poorly tolerated or which foods are triggering the symptoms. When you identify these foods, limit or remove them from your diet.
| Fermentable | |
| Oligosaccharides (Fructans, galactans) |
Fructans (wheat, white part of onion, garlic, etc). Fructans are also called inulin. Galactans (beans, lentils, legumes such as soy, etc) |
| Disaccharides (Lactose – dairy) |
Milk, custard, ice cream, and yogurt |
| Monosaccharides (Fructose [, especially Fructorse in excess of glucose, called “Free fructose”]) |
Fruits (Apples, pears, mangoes, cherries, watermelon), honey, high-fructose corn syrup, sugar snap peas.
|
| And | |
| Polyols (Sorbitol, mannitol, maltitol, and xylitol) |
Polyols include sweeteners containing sorbitol, mannitol, xylitol, maltitol, stone fruits such as avocado, apricots, cherries, nectarines, peaches, plums, etc. Apples, pears, apricots, cherries, nectarines, peaches, plums, watermelon, mushrooms, cauliflower, artificially sweetened chewing gum and confectionery. |
Read this Stanford website: http://fodmapliving.com/wp-content/uploads/2013/02/Stanford-University-Low-FODMAP-Diet-Handout.pdf
References
http://www.medscape.com/viewarticle/716634_5
https://www.ncbi.nlm.nih.gov/pubmed/20136989
http://www.medscape.com/viewarticle/809689
http://www.aafp.org/test/fpcomp/FP-E_413/pt2-s3-s1.html
http://fodmapliving.com/wp-content/uploads/2013/02/Stanford-University-Low-FODMAP-Diet-Handout.pdf (Accessed 05/09/17)
Uptodate.com