Low-FODMAP diet

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Low-FODMAP diet

The Low-FODMAP diet (/loʊ ˈfɒdmæp/; from Fermentable Oligo-, Di-, Mono-saccharides And Polyols) is a dietary regimen designed to reduce symptoms of Irritable Bowel Syndrome (IBS) and other functional gastrointestinal disorders (FGID). The diet focuses on limiting the intake of certain carbohydrates that are poorly absorbed in the small intestine and are prone to fermentation by gut bacteria.

Etymology

The term "FODMAP" is an acronym, derived from "Fermentable, Oligo-, Di-, Mono-saccharides And Polyols". These are types of carbohydrates that are either poorly absorbed or digested. When these are poorly absorbed in the small intestine, they can cause symptoms of IBS and FGID.

History

The Low-FODMAP diet was developed at Monash University in Melbourne, Australia. The university has become a world leader in FODMAP research and has published several papers on the subject.

Implementation

The Low-FODMAP diet is implemented in two phases. The first phase involves a strict elimination of all high-FODMAP foods. The second phase involves the gradual reintroduction of these foods to identify personal triggers.

Foods

High-FODMAP foods include certain fruits, vegetables, grains, and dairy products. Low-FODMAP foods include certain meats, fish, eggs, and certain fruits and vegetables.

Effectiveness

Several studies have shown that a low-FODMAP diet can significantly improve symptoms in people with IBS and other functional gastrointestinal disorders.

Risks

While the Low-FODMAP diet can help manage symptoms of IBS and FGID, it is not without risks. It can be complex and difficult to follow, and it may lead to nutritional deficiencies if not properly managed.

See also

References

External links

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