It seems like every time someone digs into a delicious meal nowadays, some sort of a digestive issue is quick to follow. Many of us have a higher sensitivity to certain food groups, which forces us to cut out our favorite foods to avoid the consequences that follow. Scientists have recently discovered an entirely new set of FODMAPs which add to the list of digestive problems.
FODMAPs can be found in many of the foods we eat each day. For those that suffer gastrointestinal problems, FODMAPs are particularly bothersome and can cause digestive health issues such as excess gas and to those with IBS (irritable bowel syndrome) and IBD (inflammatory bowel disease). FODMAPs stands for fermentable oligosaccharides, disaccharides, monosaccharides, and polyols and are found in many sources such as dairy products, certain vegetables, and fruits through the fructose absorbed, and many more.
Dietitian Stephanie Clairmont said: “Simply put, a FODMAP is a really small molecule of sugar that exists in common foods and that’s poorly digested by some people,” and “When it’s not broken down and digested, it stays in the gut and ferments. Some foods, like pulses, have a lot of FODMAPs, which is why you can feel bloated and gassy after eating a lot of chili.”
FODMAPs are necessary for the digestive system and are not all harmful, including to those that react negatively to them. A few studies have realised the effects of the low-FODMAP diet, noting that those with IBS had their symptoms and pains reduced over a period of 21 days. Seeing as how FODMAPS are essential to everyone, cutting them out completely is not the point. The diet is based on following FODMAP-free foods for two to the six weeks and then reintroducing them to determine which of the foods with FODMAPs has the biggest impact.