FODMAP (Fermentable carbohydrates)

The term FODMAP refers to all fermentable oligo-, di-, monosaccharides and polyol in food.

Reduction of FODMAPs in the diet has been shown to reduce symptoms in a substantial number of individuals with functional gastrointestinal disorders, such as IBS.

It is presently unclear, in which patients a reduction in intake of individual fermentable carbohydrates, such as fructose, lactose or fructans, provides sufficient symptom relief, and in whom across-the-board reduction of all FODMAPs is advisable. While very effective in many patients, the long-term outcome of the generalized FODMAP reduction on the human flora (microbiome) and the production of beneficial substances by the flora, as well as the risks of nutritional deficiencies are also unknown at present. Dietary guidance by an experienced dietician is recommended.

For the above reasons, the FODMAP dietary concept is still evolving. We refer to the helpful and comprehensive website of the inventors of the FODMAP diet at the University of Monash in Melbourne, Australia for details, including a downloadable smartphone app.