Online resource on FODMAPs and low FODMAP diets

A comprehensive online resource offering information and printable guides about FODMAPs and low FODMAP diets has been developed ostensibly to support both the consumer seeking more information about a low FODMAP diet and the healthcare professional looking to build knowledge and practice tools.

It is equally useful to food providers as they create meals to meet the needs of their consumers.

The acronym FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides and polyols) was coined by gastroenterology researchers at Monash University in 2005 to classify specific types of short-chain carbohydrates that can be poorly absorbed in the small intestine.

The poor absorption of these food components may trigger symptoms including abdominal pain, bloating, constipation and/or diarrhoea, and excessive gas in people with digestive sensitivities. FODMAPs are commonly found in a wide variety of ordinary foods, such as wheat bread, beans, yoghurt, milk, apples, onions, garlic, cashews, mushrooms, honey and more.

LowFODMAPCentral.com was developed by Nestlé Health Science, a company focused on advancing the role of nutrition in the management of health. The site includes:

• information on FODMAPs and foods that contain them;
• animated visuals of FODMAPs in the body;
• tools that can help a person identify if this diet is right for them and if so, how to get started;
• research summaries highlighting the efficacy of a Low FODMAP Diet;
• recipes and guidance for following a Low FODMAP Diet;
• tips for finding a FODMAP knowledgeable registered dietitian nutritionist (RDN).

Originally published here.