What are FODMAPs?

FODMAP is the abbreviation for "Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols" and therefore includes fermentable oligo-, di- and monosaccharides as well as polyols. These include the following sugars and sugar alcohols, which are found in many foods:

• Fructose (monosaccharide)
• Lactose (disaccharide)
• Fructans and galactans (oligosaccharides)
• Sorbitol, xylitol and maltitol (polyols)

Although glucose and sucrose also count as mono- or dissaccharides, they are not FODMAPs because they have a favourable intra-molecular ratio between glucose and fructose - and glucose can even facilitate the digestion of other sugars.

FODMAPs are poorly absorbed in the small intestine and - they enter the colon undigested where they are fermented by intestinal bacteria, this releases gases such as methane, carbon dioxide and hydrogen. The osmotic potential of FODMAPs in the small intestine also draws water in the bowel. The combination of increased fluid retention and gas production results in symptoms typically observed in irritable bowel syndrome. Bacterial fermentation of FOMDAPs is a ordinarily a healthy occurrence for the host, as it supports the growth of beneficial bacteria and increased products of fermentation (e.g short-chain fatty acids such as propionic or butyric acid). However, it is clear that for people suffering from irritable bowel syndrome, a heightened response to the effects of FODMAPs is present, often referred to as visceral hyersensitivity. s.

Some people affected by irritable bowel syndrome react to the consumption of FODMAPs with gastrointestinal symptoms such as diarrhoea, stool irregularities, bloating or abdominal cramps and pain - whereby a diet low in FODMAPs alleviates the symptoms. However, patients do not have need to entirely avoid all FODMAPs in the long term, indeed, long term avoidance of all FODMAPs should be discouraged due to the positive effects of FODMAP consumption on beneficial gut bacterai : According to the irritable bowel syndrome guideline , a low FODMAP diet should be divided into three phases. The long-term goal is to control digestive symptoms with a customised low FODMAP diet.