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.

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

 

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