Jan 20, 2017

What's in a Name, FODMAP

Have been seeing ads lately for something called FODMAP. I never heard the term before, so thought I would do some research. It is an acronym for Fermentable Oligosaccharides (eg. Fructans and Galacto-oligosaccharides (GOS) Disaccharides (eg. Lactose) Monosaccharides (eg. excess Fructose) and Polyols (eg. Sorbitol, Mannitol, Maltitol, Xylitol and Isomalt). The name alone raised my latest-fad-diet-of-the-week antenna.

A FODMAP is one of a group of compounds thought to contribute to the symptoms of irritable bowel syndrome and similar gastrointestinal disorders. The term is used mainly with reference to a diet that is low in these compounds.

Foods high in FODMAPs include barley, yogurt, many fruits, honey, almost all beans, garlic, onions, foods that contain wheat, beer, coconut milk, rum, soy milk, tea, cheese, milk, ice cream, and cauliflower.


Blackberries bad, blueberries good. Celery less than 5cm of stalk good, Celery more than 5cm of stalk bad.

It is a relatively new concept and was first published in 2005. The low FODMAP diet was originally developed by a research team at Monash University in Melbourne, Australia. When looking for some proof, only found a few published papers and each contained the same author Susan J Shepherd, an Advanced Accredited Practicing Dietitian and Accredited Nutritionist who is director of a private practice Shepherd Works. She also has a line of low FODMAP products.

The foods to avoid is so long decided to add a link LIST  for those who wish to find out more. For me, the name alone gives me IBS.