FODMAP is an acronym for a group of short-chain carbohydrates (sugars) that are poorly absorbed in the small intestine.

When these sugars reach the large intestine, they are fermented by our gut bacteria, thereby producing gas and drawing water into the bowel—leading to the classic symptoms of IBS.

FODMAP stands for:

• Fermentable

• Oligosaccharides (e.g., wheat, rye, onions, garlic, legumes)

• Disaccharides (e.g., lactose in dairy)

• Monosaccharides (e.g., fructose in honey, apples, high-fructose corn syrup)

• And

• Polyols (e.g., sorbitol and mannitol found in some fruits and artificial sweeteners)

No. While some people may lose weight due to changes in food choices, the primary goal is symptom management. It is important to maintain an adequate caloric intake during dietary modification, and is best done under supervision of a specialised GI dietician. 

At Caterbury Endoscopy and Gastroenterology, a review with a specialised dietician can be arranged if needed.

While there are many resources available, we highly recommend working with a specialist GI dietitian. The diet is restrictive and, if done incorrectly or for too long, can lead to nutritional deficiencies or changes in gut microbiome health.

Garlic and onions are high in Fructans (Oligosaccharides). These are highly fermentable and are common triggers for many people with IBS.

Even small amounts used for flavoring can cause significant bloating in sensitive individuals.