The FODMAP diet

In the January 2013 edition of Naturopathic Doctor News and Review, Christine Doherty discusses fructose intolerance and the FODMAP diet.  Some people have difficulty absorbing fructose in the small intestine.  This is called fructose intolerance and it can cause damage to the villi/lining of the intestine which can lead to nutrient malabsorption and digestive disruption (including gas, bloating discomfort, cramping, diarrhea, constipation, reflux, nausea).  Australian researcher, Dr Sue Shepherd, developed a diet that is low in fructose and related molecules called the FODMAP (which stands for fermentable oligosaccharides, disaccharides, monosaccharides, polyols) diet.  People who have celiac disease often have lower tolerance for FODMAP foods and can have continued digestive symptoms even after gluten has been removed from their diet.  People who have lactose intolerance also often have intolerance to the additional FODMAP foods, so they may also have continued digestive symptoms even after lactose has been removed from their diet.  There are 5 categories of FODMAP foods including:  fructose, lactose, fructans, galactans, and polyols.  Some of the FODMAP foods in these categories include:  agave syrup, honey, artificial sweeteners, mango, apple, peas, asparagus, milk, yogurt, soft cheeses, ice cream, wheat, barley, rye, onions, garlic, garlic, broccoli, legumes, coffee, almonds, maltitol, sorbitol, xylitol, avocado, nectarines.  If we have done dietary work and have seen some improvement in our digestive symptoms, but still have continued concerns, it may be worth it to explore the FODMAP diet.