FODMAP content of foods

FODMAP is the English abbreviation for fermentable oligo-, di-, monosaccharides and polyols. These are short-chain, fermentable carbohydrates that occur in many foods – especially in plant-based foods. Wheat, barley and rye, for example, contain oligosaccharides that are categorised as FODMAPs. Dairy products naturally contain lactose, a fermentable disaccharide. Apples, pears, fruit juices and honey are rich in the monosaccharide fructose. Fermentable polyols include sweeteners such as sorbitol, mannitol and xylitol.

However, there are also many low FODMAP foods available as alternatives. Educating patients about these will ensure that a low FODMAP diet plan is varied and enjoyable for patients with irritable bowel syndrome.

Low FODMAP grain alternatives include rice, corn, millet, quinoa, buckwheat, chestnuts and potatoes. Low FODMAP vegetables include aubergine, leaf lettuce, broccoli, cucumber, carrot, kohlrabi, pumpkin, olives and spinach. Cow's milk products can be replaced by lactose-free varieties. For Low FODMAP pastas, select those that are gluten-free/wheat-free. Similarly, wheat-containing breads, pastries and noodles can be substituted for gluten-free/ wheat-free variants.

To facilitate a low FODMAP diet, Schär was the first gluten-free manufacturer in Germany to have some gluten-free, low FODMAP foods tested and certified by Monash University - including gluten-free and low FODMAP breads, rolls, pizza bases and snacks of the highest quality.