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THE LOW FODMAP DIET
What is the Low FODMAP Diet?
The low FODMAP diet is recommended for patients with digestive disorders like Irritable
Bowel Syndrome or functional abdominal pain to decrease symptoms such as
excessive gas, bloating, abdominal pain, nausea, vomiting, diarrhea and/or
constipation.
The goal of the low FODMAP diet is to remove high FODMAP foods and then slowly
reintroduce them back into the diet to determine which of those foods are triggering GI
symptoms. Typically patients stay on the low FODMAP diet for 4 to 8 weeks before
reintroducing foods into their diet
What are FODMAPs?
FODMAP stands for F ermentable O ligo- D i- M onosaccharides a nd P olyols.
FODMAPS are carbohydrates (sugar and fiber) found in the following foods:
Fructose (fruit sugar) – found in fruit, high fructose corn syrup, honey, and agave
syrup
Lactose (milk sugar) -- found in milk, yogurt, ice cream
Oligosaccharides (fructans and galacto-oligosaccharides) – found in wheat,
onions, garlic, chicory root, beans, hummus, and soy milk
Polyols (sugar alcohols such as sorbitol, mannitol, and other “-ol” sweeteners) –
found in certain fruits and vegetables and some sugar free gum and candy.
Why do FODMAP foods trigger symptoms?
FODMAPS foods are not well absorbed as they pass through the intestines. The bacteria
in the intestines ferment these foods and create a lot of gas and other by products that
can lead to intestinal distension. This in turn can lead to troublesome GI symptoms.
How are FODMAPs added back to the diet?
It is important to add back FODMAPs to the diet to identify potential “triggers” of
gastrointestinal symptoms. The process of reintroducing FODMAPs is very individualized.
Don’t be afraid to slowly introduce FODMAP foods back into your diet one at a time.
Here are some general tips:
Start reintroduction with a food containing only one FODMAP. For example, an
apple contains both polyols and fructose and would not be an appropriate
choice to start with. Mango would be appropriate choice to chart with as it only
contains one FODMAP, fructose.
Do remember to continue the low FODMAP diet while reintroducing FODMAPs.
Start slow and small when reintroducing FODMAPs. For example, when
reintroducing garlic (fructans), don’t add several cloves to your meal to identify if
garlic causes gastrointestinal upset. Instead, start by adding small amounts such
as a 1/2 of a clove at first and up to 1 clove per meal.
Discuss with a Registered Dietitian or your GI doctor for a more individualized
plan.
Tips for Success:
- Read food labels and ingredient lists for high FODMAP foods.
- Include low FODMAPs high in fiber (like oatmeal) and drink plenty of water if you
develop constipation.
- Consider keeping a chart to track symptoms as you begin a low FODMAP diet or
as you are reintroducing FODMAP foods.
- Choose low FODMAP fruits, vegetables, and meats that are in season to save
money and ensure highest quality.
- Research low FODMAP foods ahead of time. Find pictures of low FODMAP food
products using the internet to help you speed up the selection process when you
get to the store.
- If you can’t find special ingredients in your local grocery store, go online and
check out vitacost.com, nuts.com, penzeys.com or BobsRedMill.com.
Vegetables
Serving size is ½ cup most vegetables, 1 cup of leafy greens.
Choose fresh or without sauce.
Verify canned tomato products do not have added onion or garlic.
Cooked vegetables may be better tolerated.
Alfalfa/bean sprouts Arugula Bamboo shoots Bell peppers Carrots Collard greens Cucumbers Eggplant Kale Lettuce Parsnips Potatoes Radishes Seaweed (nori) Spinach Squash Tomatoes Water Chestnuts Zucchini
Artichokes Cauliflower Mushrooms Sugar snap peas Leeks Shallots Onions Garlic
Asparagus, 3 stalks Beets, 4 slices Brussel Sprouts, ½ cup Broccoli, ½ cup Boy Choy, ½ cup Butternut squash, ½ cup Cabbage, ½ cup Celery, 3 stalks Celery root, ½ cup Corn cob, ½ cob Fennel bulb, ½ cup Green beans, ½ cup Okra, ½ cup Pumpkin, ½ cup Sweet potato, ½ cup Turnip/Rutabaga, ½ cup
Nuts and Seeds
Choose raw or roasted, unseasoned nuts and seeds.
Limit portion size to 10-15 nuts or 1- tablespoons per day.
Almonds Brazil Nuts Chestnuts Chia seeds Hazelnuts Macadamia nuts Peanuts Pecans Pine nuts Poppy Seeds Pumpkin seeds Sesame seeds Sunflower seeds Walnuts
Pistachios Cashews
Fats & Oils Butter Oil, all types Margarine Mayonnaise Sour cream, lactose free Tartar sauce Garlic/onion infused oil (no extra
Coconut cream, canned ½ cup Coconut milk, canned ½ cup Half and Half, 2 TBSP Whipped cream, ¼ cup Sour cream, 2 TBSP
Proteins
Choose unseasoned, unbreaded and minimally processed proteins.
All meat, chicken, turkey, fish, seafood and eggs Tempeh Tofu (medium, firm or extra firm only)
Baked beans Black eyed peas Kidney beans Soy beans
Chick peas, ½ cup Lentils, ½ cup
Dairy/Dairy Substitutes
Any lactose free dairy Cheese (Brie, Camembert, Colby, Cheddar, Goat, Feta, Mozzarella, Parmesan, Swiss) Almond milk Hemp Milk Rice Milk
All lactose containing dairy Buttermilk Soy Milk
Cheese, American, 1oz Cream cheese, 2 TBSP Goat Cheese, 1oz
Beverages
Consume caffeine in moderation.
Coconut water, ½ cup Coffee Espresso Green Tea Peppermint Tea White tea Juice, only those made w/ fruits/veggies allowed and limit portion size
Any made with high fructose corn syrup
Black tea, 8oz Chai tea, 8oz
Sweets/Sweeteners Glucose Aspartame Stevia
Any made with high fructose corn syrup Agave Honey Sorbitol Mannitol Maltitol Molasses Xylitol (sugar free gum, mints, cough drops, & some meds)
Corn syrup (not high fructose), 1 TBSP Ice cream, lactose free, ½ cup Jam/jelly, 1 TBSP Maple syrup (no HFCS), 1 TBSP Sorbet, ½ cup Sugar, 1 TBSP Chocolate, dark/semi sweet, 1 TBSP Condiments & Seasonings
Choose single ingredient fresh or dried herbs.
Most spices & herbs Soy sauce Vinegar (except balsamic) Broth Garlic/onion infused oil
Garlic salt/powder Honey Molasses Onion salt/powder
Cocoa Powder 1.5 TBSP Oyster sauce, 1 TBSP Vinegar, balsamic, 1 TBSP Hummus, 2 TBSP
