FODMAPs are found in the foods we eat. FODMAPs is an acronym referring to Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols*.
These are complex names for a collection of molecules found in food, that can be poorly absorbed by some people. When the molecules are poorly absorbed in the small intestine of the digestive tract, these molecules then continue along their journey 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 digest/ferment these FODMAPs and can cause symptoms of Irritable Bowel Syndrome (IBS).
Symptoms of IBS include abdominal bloating and distension, excess wind (flatulence), abdominal pain, nausea, changes in bowel habits (diarrhea, constipation, or a combination of both), and other gastro-intestinal symptoms.
A few examples of food sources for each of the FODMAPs are listed below. The list is not complete. A Registered dietitian can provide you with an up to date list of the full list of foods during a consultation.
The Low FODMAP diet involves many dietary changes that are best described to you in consultation with a dietitian. For expert dietitian advice, please book to make an appointment.