FODMAPs are a category of foods that can aggravate digestive problems and bowel disorders. These foods have components that include:
1. Disaccharides
2. Monosaccharides
3. Oligosaccharides
4. Polyols
such as:
1. Fructans
2. Galactans
3. Fructose
4. Lactose
5. Sugar Alcohols
References:
Comparison of symptom response following advice for a diet low in fermentable carbohydrates (FODMAPs) versus standard dietary advice in patients with irritable bowel syndrome. (Link)
Diarrhoea during enteral nutrition is predicted by the poorly absorbed short-chain carbohydrate (FODMAP) content of the formula. (Link)
Diet and effects of diet management on quality of life and symptoms in patients with irritable bowel syndrome. (Link)
Evidence-based dietary management of functional gastrointestinal symptoms: The FODMAP approach. (Link)
Fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs) and nonallergic food intolerance: FODMAPs or food chemicals? (Link)
Food choice as a key management strategy for functional gastrointestinal symptoms. (Link)
Food intolerance in functional bowel disorders. (Link)
Functional abdominal bloating with distention. (Link)
Manipulation of dietary short chain carbohydrates alters the pattern of gas production and genesis of symptoms in irritable bowel syndrome. (Link)
Measurement of short-chain carbohydrates in common Australian vegetables and fruits by high-performance liquid chromatography (HPLC). (Link)
Personal view: food for thought–western lifestyle and susceptibility to Crohn’s disease. The FODMAP hypothesis. (Link)
Pilot study on the effect of reducing dietary FODMAP intake on bowel function in patients without a colon. (Link)
Quantification of fructans, galacto-oligosacharides and other short-chain carbohydrates in processed grains and cereals. (Link)
Reduction of dietary poorly absorbed short-chain carbohydrates (FODMAPs) improves abdominal symptoms in patients with inflammatory bowel disease-a pilot study. (Link)
