Monash University FODMAP diet 3.1.1

The FODMAP diet is a dietary approach developed to help manage symptoms of irritable bowel syndrome (IBS) and other functional gastrointestinal disorders by reducing the intake of fermentable carbohydrates.

The Monash University FODMAP diet was developed by researchers at Monash University in Australia, led by Dr. Sue Shepherd and her colleagues.

FODMAP stands for fermentable oligosaccharides, disaccharides, monosaccharides, and polyols, which are types of short-chain carbohydrates that can trigger digestive symptoms in sensitive individuals.

The FODMAP diet involves three phases: elimination of high-FODMAP foods, a gradual reintroduction phase to identify triggers, and a personalization phase to tailor the diet to individual tolerance levels.

High-FODMAP foods include certain fruits (like apples and pears), dairy products high in lactose, wheat products, legumes, onions, garlic, and sugar alcohols such as sorbitol and mannitol.

Yes, low-FODMAP foods include bananas, spinach, carrots, lactose-free dairy products, gluten-free grains like rice and quinoa, meats, fish, and most kinds of nuts.

The elimination phase typically lasts 4-6 weeks but should be guided by a healthcare professional to ensure nutritional adequacy and effective management of symptoms.

While it is possible to start the FODMAP diet on your own using resources provided by Monash University, it's recommended to work with a healthcare provider or a dietitian for optimal results.

Yes, the Monash University FODMAP app offers a range of recipes along with food guides and serving size recommendations to help users navigate their dietary needs.

The FODMAP diet is not typically intended for long-term use; rather it is designed as a tool to identify food sensitivities and then adjust the diet accordingly to maintain digestive health.