The term FODMAP is an acronym for Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols.
FODMAPs are a group of carbohydrates characterised by being relatively indigestible and with slow absorption in the gut.
FODMAPs are osmotically active, which means that they have the ability to cause retention of water in the gut, hence causing the symptoms of abdominal distension and bloatedness. FODMAPs also undergo fermentation by gut bacteria, leading to gas formation and the symptoms of bloatedness and frequent belching and passing of gas from the bottom.
Avoidance of FODMAPs have been advocated as a treatment for the following conditions:
The various food groups that are high in FODMAP are listed in the table below:
Spring onion (the white part)
Wheat (found in flour)
Rye (found in flour)
• Chickpeas (found in Dal)
• Soya beans
• Lentils (found in Dal)
Lactose: (milk sugar)
• Milk (including creamers added to tea/coffee)
Fructose: (fruit sugar)
Corn syrup (high fructose content)
Artificial sweeteners: (found in sweets, chewing sum and confectionery)
Apricot and Nectarine
It is important to note that high FODMAP foods form an important and essential part of our diet. With that in mind, the advice is to observe for any flares in the disease with a particular food rather than to do a blanket avoidance of all the high FODMAP foods. If in doubt, please contact your specialist or a dietician.