The science of nutrition and healthy eating
The science of nutrition and healthy eating

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The science of nutrition and healthy eating

4.2 The low FODMAP approach

FODMAP stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyol. These are all found in some carbohydrates that are not absorbed in the small intestine of some people. Instead, they pass along to the large intestine, where there are billions of bacteria. The FODMAPs are fermented by the bacteria, producing gas (wind and bloating). Water is drawn into the large intestine, causing loose stools. In some people, if FODMAPs are reduced, the symptoms improve.

The low FODMAP approach is followed for four to eight weeks, allowing the large intestine to recover. Then there is a period of reintroduction, which can take six to eight weeks. There is a technique to this approach and it is recommended that support is given by a Registered Dietician because it requires dedication and motivation.

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