FODMAPs or Fermentable Oligosaccharides, Disaccharides, Mono-saccharides, And Polyols are a large group of dietary sugars. FODMAPs can be poorly absorbed in the gut and can cause significant gas, bloating, change in bowel habits, and abdominal discomfort in some people.
What are some common sources of FODMAPs?
Oligosaccharides (Fructans, galacto-oligosaccharides):
Wheat, barley, rye, onion, leek, white part of spring onion, garlic, shallots, artichokes, beetroot, fennel, peas, chicory, pistachio, cashews, legumes, lentils, and chickpeas
Milk, custard, ice cream, and yogurt
Apples, pears, mangoes, cherries, watermelon, asparagus, sugar snap peas, honey, high-fructose corn syrup
Polyols (Sorbitol, mannitol, maltitol, and xylitol):
Apples, pears, apricots, cherries, nectarines, peaches, plums, watermelon, mushrooms, cauliflower, artificially sweetened chewing gum and confectionery
Look out for our next blog for FODMAP recipes!
For further discussion of FODMAPs and whether a low FODMAP diet may benefit you, please call Dr. Anubha Sinha at Hunterdon Digestive Health Specialists, Tel (908) 788-8200.
An appointment can be scheduled at:
Flemington Office: 267 US-202, Flemington, NJ 08822
Hillsborough Office: 203 Omni Dr, Hillsborough, NJ 08844
*The above facts are based on published data from UpToDate.