Put the low FODMAP diet on your map
FODMAPs (fermentable oligo-di-monosaccharides and polyols) are complex molecules found in certain foods and drinks, such as honey, leeks, baked beans, prunes and apples.
While foods containing FODMAPs are not harmful, people with an inflammatory bowel disease (IBD) find it hard to digest them. As a result, these complex molecules end up fermenting in your intestines, releasing gas which can cause bloating, pain and sometime diarrhoea.
A low FODMAP diet, which involves avoiding these difficult-to-digest foods for up to 8 weeks, may help relieve symptoms.1
There is no strong clinical evidence to support a FODMAP diet for people with IBD, although anecdotal findings do show that the diet is promising.
The low FODMAP diet should only be attempted with the advice and support of a dietician, and as always, you should consult your doctor.
Are there trigger foods that induce symptoms?
Reference: 1. Durchschein F et al. World J Gastroenterol 2016; 22: 2179–294.