An Acronym that stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols, FODMAPs are a group of carbohydrates with the following traits:
Water and gas build-up can cause bloating, cramps, diarrhea and constipation. By reducing FODMAPs, these digestive symptoms can be minimized in some people.
Phase 1: Eliminate High FODMAP Foods Upon being advised by your physician or Registered Dietitian Nutritionist (RDN) to begin the Low FODMAP diet, start by eliminating foods from your diet that are high in FODMAPs. This trial period can last from 2 to 6 weeks.
Phase 2: Reintroduce Foods 1 by 1 Under the guidance of your physician or RDN, reintroduce FODMAPs one at a time to distinguish individual FODMAP triggers and tolerance.
Phase 3: Personalize Your Diet From there, a customized, well-balanced diet can be designed to address your personal dietary needs.
Many people discover they can still enjoy their favorite high-FODMAP foods on occasion, in moderation. The goal is for each individual to eat the most varied diet he or she can tolerate. For more information on the Low FODMAP diet, visit LowFODMAPcentral.com.
Tracking what you eat and your symptoms will help you discover food triggers. Download this helpful diary to track your food intake, symptoms and progress. This will help you and your physician or RDN determine which foods your body can and cannot tolerate.
Before you begin the Low FODMAP diet, please consult with your physician or RDN.
Monash University Low FODMAP Certified trademarks used under license in the USA by Nestlé. One serving of this product can assist with following the Monash University Low FODMAP Diet™. A strict low FODMAP diet should not be commenced without supervision from a healthcare professional.