The Low FODMAP Diet
Digestive Health Center
Stanford Hospital and Clinics
(FODMAP=Fermentable Oligo-Di-Monosaccharides and Polyols)
FODMAPs are carbohydrates (sugars) that are found in foods. Not all carbohydrates
are considered FODMAPs.
The FODMAPs in the diet are:
Fructose (fruits, honey, high fructose corn syrup (HFCS), etc)
Fructans (wheat, garlic, onion, inulin etc)
Galactans (legumes such as beans, lentils, soybeans, etc)
Polyols (sweeteners containing isomalt, mannitol, sorbitol, xylitol, stone fruits
such as avocado, apricots, cherries, nectarines, peaches, plums, etc)
FODMAPs are osmotic (means they pull water into the intestinal tract), may not be
digested or absorbed well and could be fermented upon by bacteria in the intestinal
tract when eaten in excess
Symptoms of diarrhea, constipation, gas, bloating and/or cramping may occur in those
who could be sensitive to the effects of FODMAPs. A low FODMAP diet may help
reduce symptoms, which will limit foods high in fructose, lactose, fructans, galactans
The low FODMAP diet is often used in those with irritable bowel syndrome (IBS). The
diet could be possibly used in those with similar symptoms arising from other digestive
disorders such as inflammatory bowel disease.
This diet will also limit fiber as some high fiber foods are also high in FODMAPs (Fiber
is a component of complex carbohydrates that the body cannot digest, found in plant
based foods such as beans, fruits, vegetables, whole grains, etc)
Moderate FODMAPs (limit)
There are some foods that are considered moderate FODMAPs. Follow the serving
sizes listed below for these foods. Avoid the foods only if you have symptoms.
Tips for a low FODMAP diet:
Review food lists, collect recipes and go grocery shopping first. Once you are
ready, start and follow the diet for 6 weeks.
Read food labels. Avoid foods made with high FODMAP fruits/vegetables,
HFCS, honey, inulin, wheat, soy, etc. However, a food could be low in
FODMAPs if a high FODMAP food is listed at the end of the ingredient list.
Buy gluten free grains as they do not have wheat, barley or rye in them.
However, you do not need to be on a strict gluten free diet as the focus is to limit
FODMAPs, not gluten.
Limit serving sizes for low lactose dairy to small amounts and low FODMAP
fruits/vegetables to a ½ cup per meal (½ cup=size of a tennis ball) if you have
symptoms after eating these foods. The symptoms could be related to eating
large amounts of FODMAPs all at once.
Include low FODMAP foods rich in fiber such as oatmeal if you develop
constipation while on the diet. Drink plenty of water as well.
After the trial is over, add high FODMAP foods one at a time back in the diet in
small amounts to identify foods that could be "triggers" to your symptoms. Limit
those foods if so.
Low FODMAP Meals and Snack Ideas
gluten free waffle with walnuts, blueberries, maple syrup without HFCS
eggs scrambled with spinach, bell peppers and cheddar cheese
oatmeal topped with sliced banana, almonds and brown sugar
fruit smoothie blended with lactose free vanilla yogurt and strawberries (½ cup)
rice pasta with chicken, tomatoes, spinach topped with pesto sauce
chicken salad mixed with chicken, lettuce, bell peppers, cucumbers, tomatoes,
balsamic vinegar salad dressing without HFCS
turkey wrap with gluten free tortilla, sliced turkey, lettuce, tomato, slice of cheddar
cheese slice, mayonnaise, mustard
ham and swiss cheese sandwich on gluten free bread, with mayonnaise, mustard
quesadilla with corn or gluten free tortilla and cheddar cheese
beef and vegetable stew (made with homemade broth, beef, allowed vegetables)
The Monash University Low FODMAP Diet Department of Gastroenterology, Monash University
“Extending Our Knowledge of Fermentable, Short Chain Carbohydrates for Managing Gastrointestinal
Symptoms” Nutrition in Clinical Practice June 2013
"A FODMAP Diet Update: Craze or Credible?" Nutrition Issues in Gastroenterology December 2012
"Evidence Based Dietary Management of Functional Gastrointestinal Symptoms: The FODMAP
Approach” Journal of Gastroenterology and Hepatology February 2010
Not for reproduction or publication without permission
Direct inquiries to Digestive Health Center at Stanford Hospital and Clinics
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