The low FODMAP diet is an evidence based dietary strategy to successfully manage functional upper gastrointestinal symptoms including functional dyspepsia (indigestion) and lower gastrointestinal symptoms (e.g those present in IBS). Pressure or symptoms from one area of the GI track can influence and exacerbate the other. 

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FODMAP is an acronym for Fermentable Oligo-, Di, Mono-saccharides And Polyols. It is considered to be a second-line dietary strategy after assessment and management of dietary and lifestyle factors that may contribute to symptoms. 

 

The low FODMAP diet involves collective restriction of a group of short-chain carbohydrates that have been shown to  increase small intestinal water volume and be rapidly fermented in the large intestine, leading to increased gas (e.g. hydrogen) production and gastrointestinal symptoms (i.e. pain, bloating, distension, flatulence, nausea and altered bowel motility).

 

The low FODMAPs diet is a dietitian-taught program to ensure nutritional intake adequacy despite food restrictions. The long-term restriction of FODMAPs is not recommended. Structured reintroduction of  FODMAPs is recommended after two to six weeks to identify which FODMAPs you are sensitive to, your level of tolerance to each individual high FODMAP foods, and optimise food variety and self-management long term.​