The term FODMAPs refers to a collection of short-chain fermentable carbohydrates that are poorly absorbed and cause digestive discomfort in some people.1,2 FODMAPs are found in a variety of food groups.
Reduction in digestive sensitivity symptoms in IBS patients following the Low FODMAP vs. typical diet3
Adapted from Halmos EP et al. 2014.3 A randomised controlled study evaluating the effects of a Low FODMAP diet (<0.5 g of FODMAPs per meal), compared with a typical Australian diet, in people with IBS (n=30; ROME III criteria) and healthy subjects (n=8), over a period of 21 days. Results from people with IBS are shown here.
The team of gastroenterologists, Accredited Practising Dietitians and researchers in the Department of Gastroenterology at Monash University successfully developed this cutting-edge dietary nutrition intervention.
The Low FODMAP Certification Program at Monash University was established with the key aim of providing consumers and healthcare professionals the ease of access to reliable information on low FODMAP food choices.
Monash University Low FODMAP Certification Program is aimed at food industry to have their products tested and endorsed by the originators and leaders of the low FODMAP diet - providing consumers the confidence they need.
To find out more about the Monash University Low FODMAP Certification Program, please visit www.monashfodmap.com
The Low FODMAP diet is designed to be used as a diagnostic tool to identify which FODMAP components affect the individual. It is important not to eliminate all high FODMAP foods in the long term, as many of them contain natural prebiotics.
Phase 1: Trial elimination Foods high in FODMAPs are eliminated from the diet for a two- to six-week trial period.
Phase 2: Reintroduction Specific FODMAPs are reintroduced in a stepwise process to help distinguish individual FODMAP triggers.
Phase 3: Personalisation A customised, well-balanced diet can be designed to address individual dietary needs.
A low FODMAP diet should always be implemented under the supervision of a healthcare professional.
1. Dugum M et al. Cleve Clin J Med 2016;83(9):655–62.
2. Mansueto P et al. Nutr Clin Pract 2015;30(5):665–82.
3. Halmos EP et al. Gastroenterology 2014;146(1):67–75.
4. Staudacher HM et al. J Nutr 2012;142(8):1510–8.
5. Staudacher HM et al. Gastroenterology 2017;153(4):936–947.