Low FODMAP

The low FODMAP diet originated in Australia and was developed by a team at Monash University in Melbourne. It has been successfully adapted to the UK by researchers at Kings College London.

The diet involves reducing fermentable carbohydrates that are found in our diet, and, in so doing reducing gut symptoms in over 70% of people who suffer with Irritable Bowel Syndrome (IBS) symptoms.

What are FODMAPS?

FODMAPs are found in the foods we eat. FODMAPs is an acronym referring to Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. These are a collection of molecules found in food, which can be poorly absorbed by some people. When the molecules are poorly absorbed in the small intestine of the digestive tract, these molecules continue along the digestive tract, arriving at the large intestine, where they act as a food source to the bacteria that live there normally. The bacteria then ferment these molecules and can cause symptoms of IBS.

Symptoms of IBS include abdominal bloating and distension, excess wind (flatulence), abdominal pain, nausea, changes in bowel habits (diarrhoea, constipation, or a combination of both), and other gastro-intestinal symptoms.