The acronym FODMAPs (which stands for fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) was developed to describe these poorly absorbed, short-chain carbohydrates
FODMAPs are poorly absorbed in the small intestine and reach the colon undigested
- cause an osmotic increase of water content in the intestines and increased gas production due to bacterial fermentation (1,2)
- occurs both in healthy person and in patients with IBS, where it is thought to cause symptoms due to visceral hypersensitivity and altered motility (2,3)
A treatment course of the low FODMAP diet commences with an elimination period of 4-8 weeks, excluding or restricting foods high in FODMAPs
- when symptom relief is reported, foods high in FODMAPs are reintroduced one by one to identify the type and amount of FODMAPs, which can be tolerated
Patient information on the FODMAP diet
Reference:
- Barrett JS, Gearry RB, Muir JG, et al. Dietary poorly absorbed, short-chain carbohydrates increase delivery of water and fermentable substrates to the proximal colon. Aliment Pharmacol Ther. 2010;31:874-882
- Shepherd SJ, Lomer MCE, Gibson PR. Short-chain carbohydrates and functional gastrointestinal disorders. Am J Gastroenterol. 2013;108:707-717.
- Barbara G, Cremon C, De Giorgio R, et al. Mechanisms underlying visceral hypersensitivity in irritable bowel syndrome. Curr Gastroenterol Rep. 2011;13:308-315.