Clinical evidence: The Low FODMAP Diet

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.

hcp-fodmap
fodmpa_diagram_mobile

The Low FODMAP diet has been clinically proven to significantly reduce IBS symptoms3

Reduction in digestive sensitivity symptoms in IBS patients following the Low FODMAP vs. typical diet3

hcp-clinical-evidence

 

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.

 

70% of patients had improvements in overall gastrointestinal symptoms of >10 mm on the Visual Analogue Scale3

ProNourish® Digestive Balance Drink is Low FODMAP Certified by Monash University

App Monash University

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

Low FODMAP diet phases1,2

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

Phase 1: Trial elimination Foods high in FODMAPs are eliminated from the diet for a two- to six-week trial period.

phase-2

Phase 2: Reintroduction Specific FODMAPs are reintroduced in a stepwise process to help distinguish individual FODMAP triggers.

phase-3

Phase 3: Personalisation A customised, well-balanced diet can be designed to address individual dietary needs.

Precautions

A low FODMAP diet should always be implemented under the supervision of a healthcare professional.

  • While a low FODMAP diet may help to reduce some of the symptoms of IBS, it does not influence the pathophysiologic substrate of the condition, so many patients will still experience intermittent symptoms.2
  • When reintroducing FODMAPs into the diet, some patients may experience symptomatic hyper-responsiveness.2
  • A reduction in fibre intake can occur as a result of a low FODMAP diet.2 Consider recommending ProNourish® Natural Balance Fibre, a low FODMAP fibre option, for your patients.
  • The long-term safety of a low FODMAP diet has not been established.2  Some studies have shown an association between a low FODMAP diet and depletion of bifidobacteriaconcentrations in the gut.4 Supplementing with a bifidobacteria probiotic may help to prevent this.5   One Bifidobacterium containing probiotic that is low FODMAP is ProNourish® Regularity & Balance Probiotic.

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.